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1
Put the chickpeas in a bowl, cover with cool water and soak overnight.
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2
The next day, drain the water, place the chickpeas in a deep saucepan and cover with 1 inch of fresh water.
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3
Add 1 of the garlic cloves, the onion, bay leaves and celery and bring to a boil over medium heat.
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4
Cover the pan and simmer for 1 to 2 hours, or until the chickpeas are very tender -- the time depends on the age and size of the peas.
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5
Add boiling water from time to time so that an inch of water remains over them as they cook.
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6
The liquid will become thicker and soupier.
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7
Meanwhile, to make the pasta, dissolve the teaspoon of salt in about cup of very warm water.
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8
Put the semolina in a mixing bowl and add the salted water a little at a time, gradually mixing until most of the water has been incorporated.
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9
You may need a little more water, or semolina, depending on humidity.
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10
Knead the pasta in the bowl for a few minutes.
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11
As you knead, you will feel the semolina granules begin to soften and relax.
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12
Once the dough is well amalgamated, turn it out on a board.
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13
If the dough feels stiff, brush a little water on the board with your fingers; if the dough feels loose and wet, scatter a tablespoon more of semolina on the boards and continue kneading until the texture is soft and silky.
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14
Then set the dough aside for 30 minutes.
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15
Using half the pasta at a time, roll it out on a very lightly floured board into the thinest possible sheet.
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16
Cut the sheet into long noodles about 1/2-inch wide and drape the noodles over the back of a chair to dry for 20 minutes.
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17
In a pot about 10 inches in diameter, add the oil to a depth of 1 inch.
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18
Add the remaining garlic and the chili pepper, broken in two.
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19
Cook at medium heat until the garlic starts to brown.
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20
Discard the garlic and add a few pasta strips at a time, about of it, frying until the noodles are crisp and brown.
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21
Remove and drain on paper towels.
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22
When the chickpeas are very soft, remove the bay leaf and raise the heat to medium-high, adding more boiling water if necessary to keep them covered to a depth of 1 inch.
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23
Gently stir the remaining, un-fried pasta into the chickpeas and let cook for 5 minutes.
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24
When the pasta is al dente, garnish 4 bowls with a handful of fried pasta and serve immediately.
