Whole Wheat Pasta with Chickpeas: Langanelli con I Ceci

Mound the flours in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and 1 tablespoon olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Roll out to the thinnest setting on a pasta rolling machine and cut into irregular shapes. Set aside.

In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over high heat and add the onion and celery. Cook until browned, then add the chickpeas and cook 5 minutes more.

Place the mixture in the bowl of a food processor and pulse until pureed. Season with salt and pepper, to taste, and return to the pan to keep warm.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the pasta in the boiling water until tender yet al dente, about 2 minutes.

Drain the pasta and add to the chickpea puree. Toss over high heat 1 minute to coat, drizzle with olive oil and serve.