Lagane e Ceci Recipe | Traditional Basilicata Chickpea Pasta

Ingredients

• 1 cup dried chickpeas (soaked overnight)
• 8 oz (about 2 cups) semolina flour
• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup lukewarm water (as needed for dough)
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• 1 bay leaf
• 1 sprig fresh rosemary
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp freshly ground black pepper
• 1 1/2 tsp kosher salt (plus more to taste)
• 1/2 cup dry white wine
• 4 cups vegetable broth (preferably homemade or low-sodium)
• 1/4 cup fresh flat-leaf parsley, finely chopped
• Zest of 1 lemon
• Parmigiano-Reggiano, for grating (optional, to finish)