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Italian Recipe for Sagnette Pasta with Chickpeas and Shrimp
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Part of every cooking vacation in Italy is dedicated to pasta, a staple throughout the country. But each region has its own particular shapes of pasta, as well as its own sauces to accompany it. For this today’s blog, we feature a recipe from our cooking vacation Sapori d’Abruzzo for a traditional dish that uses both legumes and seafood, thereby combining the traditions of farming and fishing that are so much a part of regional life in Abruzzo.
Sagnette are a pasta typical of Abruzzo and its neighboring regions. It omits eggs, since in this region egg pastas were not common (eggs being a “rich” ingredient reserved for the wealthy). It’s shape is flat and shorter than the more common tagliatelle.
Recipe for "Sagnette" Ceci e Scampi (Sagnette Pasta with Chickpeas and Shrimp)
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Ingredients
- Ingredients for the Pasta:
- 250g (8.8 oz) ‘00’ flour*
- 250g (8.8 oz) Spelt flour*
- 150g (5.3 oz) water
- 30g (1 oz) extra virgin olive oil
- 1 tsp salt *If you cannot find Italian-style “00” flour, you may substitute all-purpose flour. Spelt flour can be found in specialties stores or ordered online.
- Ingredients for the Sauce:
- 300g (10.5 oz) chickpeas – precooked
- 200g (7 oz) shrimp – shelled and deveined
- 150g (5.3 oz) tomato – sliced
- 2 cloves garlic – finely chopped
- 5g celery (about half a stalk)– finely chopped
- 50g (1.7 oz) smoked pork cheeks* – diced small
- 1/2 tsp hot chile flakes
- 100g (3.5 oz) extra virgin olive oil *Found in specialty stores, or substitute bacon if necessary.
Instructions
- Mix the flour, oil, water and salt to make the pasta dough. Knead until the dough is supple and smooth, then let rest, covered for 20 minutes before rolling.
- Roll dough into sheets of 5mm thickness, cut into ‘sagnette’ of approximately 1.5cm wide by 5cm long.
- Brown the garlic, celery, chili and smoked pork cheeks in the olive oil.
- Add the chickpeas, tomato, and a glass of water. Allow to cook for 15 minutes.
- Add the shrimp and cook for a further 2-3 minutes.
- Cook the sagnette separately in salted, boiling water for 5 minutes. Drain and mix with the sauce in the pan.
Buon appetito!
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