How to Make Pasta e Ceci (Pasta with Chickpeas)

America's Test Kitchen
America's Test Kitchen
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Published 2019-03-28
Bridget teaches Julia how to make Pasta e Ceci (Pasta with Chickpeas).

Get the recipe for Pasta e Ceci: cooks.io/2ug2Wks
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All Comments (21)
  • @jerrytetro6482
    Love these two ladies, I've learned more about building flavor in dishes from them then anyone!
  • @sarah121980
    I made this tonight. I’m not an anchovy person so I did a tablespoon of worchestershire (sp?) sauce.... it was awesome. The fresh parm cheese really did add to it.
  • @dianatutt400
    Now that's very similar to what my mom made. One of my favorites...wish she was here to make it again❣️
  • @hollym5873
    That looks delicious ladies. Thanks for these videos
  • @1983Wells
    I just want to say I love your channel and you've taught me so much.
  • @mewithapinktutu
    Made this recipe last night, WOW!! This has an incredible depth of flavor. It was DELICIOUS!! Thank you for the recipe!!
  • @buzzbeauchamp4631
    Looks Great, just watching made my mouth water - I'll need to go online to find your Recipe!
  • @pclayton6517
    Just made this dish - really tasty! I would certainly make this again!!! Thanks, ladies!!
  • @tonyagunter3672
    Made this for dinner tonight and even our picky eaters loved it! Definitely putting this in the dinner rotation.
  • @ElizaDolittle
    As an Italian (who lived in southern Italy for many years) I grew up on pasta e ceci - always a much, much, MUCH simpler version, but I have to say, this version made me HUNGRY! I will definitely have to try it!
  • @cozycoffee3831
    This recipe vaguely reminds me of an Egyptian street food recipe that my Egyptian friend used to make. You cook red lentils with salt, pepper, cumin, and garlic (granulated is fine, but you can saute fresh garlic as the base if you would like). Then add ditalini, and right before the ditalini is fully cooked, fold in kind of a lot of fried onions --use as part of the recipe, and not just flavoring She always made her own friend onions, but store bought is fine. This dish is so humble, but it's so darned delicious and amazing!! She may have added a touch of brown sugar? I don't know, but it's such a flavorful and satisfying dish! The texture is more like a porridge than the looser consistency of the above recipe.
  • @1957arm
    I'm Italian American although this looks delicious it's not the pasta e ceci I grew up knowing. You managed to take something simple and turn it into something much more complex and more labor intensive. All it should be is chickpeas, ditalini, olive oil, and tomato sauce. A little parsley and if you like some sliced Italian sausage but Nana always served it meatless. Some cheese takes 15 minutes tops to make and so satisfying.
  • @dawngable4622
    I love this recipe, its looks simple and hearty. Keep up the great work....
  • @sergiocensullo1430
    I usually cook the pasta on the side about halfway so it won't absorb all the liquid. Old Italians like the pasta e cici a bit more liquidy. Also small shells work well.
  • @justaddmusclecom
    I love this protein packed recipe. Can even have it with out the meat and would still be delicious. 😍😋