Cavatelli with chickpeas




Tried to recreate a pasta I ate while visiting Matera in the Basilicata region in Southern Italy.  It was a good attempt, but didn’t compare to the dish I ate in Matera.  I made the pasta by hand using a variety of durum wheat I found at the farmers’ market called Senatore Cappelli.  I followed this recipe but used both black and white chickpeas.  Did you ever know there was such a thing as black chickpeas?!  I watched this video to give me an idea how to shape the cavatelli.