Chickpeas & Parsley: the Pasta filling (for the first timers)
- Macchè
- 2 days ago
- 2 min read
This is for the ones who want to make their first pasta filling and succeed.
The Chickpeas and Parsley pasta filling is perfect for your first attempt at making fresh pasta at home. It is plant-based, rich in flavor and easy to make. Chickpeas are also high in fibers and proteins, so you get a full meal ready!
You can also check the Spinach & Ricotta pasta filling recipe here!
Why are pasta fillings more than a recipe? (You can't guess the answer)
All over Italy, we make filled pasta. In each Region people use their most popular (and common) products as filling, and then they pair them up with a rather simple sauce or broth.
The only rule in making a filling is to balance it out. For example, you always need a mild-flavor base, an aromatic herb, and a creamy part. The secret is that all pasta fillings can be used as dips, creams, and sauces. So, when you prepare your filling, you can already think of the next meal.
This is why Italians are always thinking about food, we are just planning the next move.
INGREDIENTS:
This recipe makes 500 gr of filling, enough for 4 people. Want to learn how to make the perfect pasta for your filling? Check our workshops!
• 500 gr cooked chickpeas
• 1 tea spoon of salt
• 1/2 garlic clove or 1/2 tea spoon of garlic powder
• 1 tea spoon lemon juice
• 2 spoons of olive oil
• a handful of parsley leaves
• grinded black pepper
+ Macchè tip
• 1 spoon nutritional yeast (you can find it at AH, it looks like this
• Bread crumbs or corn flour (for GF version)
THE RECIPE:
Combine and blend Blend the chickpeas until they turn in crumbs. Then add salt, lemon juice, parsley, garlic, and olive oil. Blend them well, then add a spoon of water.
Season Taste and, if needed, fix with salt and pepper.
How do you know if the consistency is right? You should be able to pick up the filling with a spoon a make a little ball in your hands. If the filling is too dry (it crumbles), you can add some water and olive oil and then mix it with a spoon.
If the paste is too liquid, check the tip below.
MACCHÈ TIPS:
You want your filling to be quite firm. You should be able to pick it up with a tea spoon without dripping it. If your filling is a bit too liquid, you can add some (refined) bread crumbs of corn flour (maizena), until it becomes more solid. You could also add nutritional yeast to add taste and reach better thickness.
