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Sagne Torte with Chickpea
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Flavia Giordano

Flavia Giordano

Sagne Torte with Chickpea

3h 30m

A fall dish that is both earthy and nutritious.

Definitely a treat for a cold, dreary day.

  • Add 200 g of fine semolina to a medium bowl. Make a well in the center and add 50 ml of water

    Step 0
  • Mix with a fork to incorporate the water. Add 25 ml of water and mix to obtain a wet sand crumbly texture

    Step 1
  • Add 25 ml 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

    Step 2
  • 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

    Step 3
  • Let the dough rest covered for 30m before shaping. The egg-free pasta dough is ready

    Step 4
  • 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 2 cm thick disc

    Step 5
  • Run the dough through a pasta sheeter. Fold it in 3 and dust flour over it

    Step 6
  • Run the dough repeatedly through the pasta sheeter. Change the setting each time until you reach setting 3

    Step 7
  • Trim off the irregular sides of the pasta sheets. Cut 20 cm x 1.5 cm strips, similar to a tagliatelle, using a pasta cutter

    Step 8
  • 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

    Step 9
  • Transfer to a pasta rack and let it sit for at least 1h before cooking it. The sagne torte is ready

    Step 10
  • Peel, deseed, and cut ¼ medium butternut squash into medium cubes

    Step 11
  • Peel and cut 4 small potatoes into medium cubes

    Step 12
  • Trim and cut ¼ celeriac into medium cubes

    Step 13
  • Crush 2 garlic cloves

    Step 14
  • Fill a medium pot with water and bring it to a boil over high heat

    Step 15
  • Add the crushed garlic cloves and extra virgin olive oil to taste to a small pot over low heat. Sauté until fragrant

    Step 16
  • Add 2 tbsp of tomato paste and stir

    Step 17
  • Add the celeriac, potato, squash, salt to taste, and enough water to cover. Simmer until soft

    Step 18
  • Add 1½ cup of cooked and strained chickpeas. Stir to combine and add more water, if necessary, to obtain a creamy texture

    Step 19
  • Add salt to the water and cook the Sagne Torte for 8-10m until cooked but still slightly firm to the bite

    Step 20
  • Drain the cooked pasta into the Creamy Chickpea Soup pot and stir to combine

    Step 21
  • Plate it and serve with ground black pepper, extra virgin olive oil and fresh parsley to taste. The sagne torte with chickpea is ready

    Step 22
  • Enjoy!

    Step 23

Yield 4 people

  • Parsley

    Fresh Parsley

    to taste
  • Black Pepper

    Black Pepper

    to taste

Egg-Free Pasta Dough

  • Fine Semolina

    Fine Semolina

    200 g
  • Water

    Water

    100 ml

Sagne Torte

  • All-Purpose Flour

    All-Purpose Flour

    to dust

Creamy Chickpea Soup

  • Chickpea

    Cooked Chickpea

    1½ cup
  • Butternut Squash

    Medium Butternut Squash

    ¼
  • Potato

    Small Potato

    4
  • Celeriac

    Celeriac

    ¼
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    to taste
  • Tomato Paste

    Tomato Paste

    2 tbsp
  • Black Pepper

    Ground Black Pepper

    to taste
  • Garlic

    Garlic

    2 cloves
  • Parsley

    Picked Parsley

    to taste
  • Salt

    Salt

    to taste

Equipment

  • Pasta Sheeter

    Pasta Sheeter

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