Add <quantity>200<unit>g</unit></quantity> of fine semolina to a medium bowl. Make a well in the center and add <quantity>50<unit>ml</unit></quantity> of water

Mix with a fork to incorporate the water. Add <quantity>25<unit>ml</unit></quantity> of water and mix to obtain a wet sand crumbly texture

Add <quantity>25<unit>ml</unit></quantity> of water and knead until the dough comes together, but is still quite crumbly. Add a little more water if necessary, but not much, or the dough will become sticky. Move it to a cutting board

Knead for 2-3m. If the dough is too hard and crumbly, add a few drops of water and continue to knead to obtain a compact, elastic, and firm dough that doesn't stick to the board

Let the dough rest covered for 30m before shaping. The egg-free pasta dough is ready

Divide the dough into 3 parts, and dust all-purpose flour over it. Shape the dough into a ball and gently press it to form a <quantity>2<unit>cm</unit></quantity> thick disc

Run the dough through a pasta sheeter. Fold it in 3 and dust flour over it

Run the dough repeatedly through the pasta sheeter. Change the setting each time until you reach setting 3

Trim off the irregular sides of the pasta sheets. Cut <quantity>20<unit>cm</unit></quantity> x <quantity>1.5<unit>cm</unit></quantity> strips, similar to a tagliatelle, using a pasta cutter

Pinch both ends of a pasta strip. Keep one side pinched while rolling the dough onto itself with the other hand. Fold it in half, creating a U shape, and seal both ends together. Repeat with the other strips

Transfer to a pasta rack and let it sit for at least 1h before cooking it. The sagne torte is ready

Peel, deseed, and cut <quantity>¼</quantity> medium butternut squash into medium cubes

Peel and cut <quantity>4</quantity> small potatoes into medium cubes

Trim and cut <quantity>¼</quantity> celeriac into medium cubes

Crush <quantity>2</quantity> garlic cloves

Fill a medium pot with water and bring it to a boil over high heat

Add the crushed garlic cloves and extra virgin olive oil to taste to a small pot over low heat. Sauté until fragrant

Add <quantity>2<unit>tbsp</unit></quantity> of tomato paste and stir

Add the celeriac, potato, squash, salt to taste, and enough water to cover. Simmer until soft

Add <quantity>1½<unit>cup</unit></quantity> of cooked and strained chickpeas. Stir to combine and add more water, if necessary, to obtain a creamy texture

Add salt to the water and cook the Sagne Torte for 8-10m until cooked but still slightly firm to the bite

Drain the cooked pasta into the Creamy Chickpea Soup pot and stir to combine

Plate it and serve with ground black pepper, extra virgin olive oil and fresh parsley to taste. The sagne torte with chickpea is ready

Enjoy!