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.