The day before, soak the chickpeas in cold water with a pinch of baking soda.
The next day, rinse the chickpeas under running water and set them aside. Make battuto: mince carrots, celery and onion.
Pour some extra virgin olive oil in a large pot, scrape in the battuto and saute on low heat for about 5 minutes, then pour in the drained chickpeas and stir. Cover the chickpeas with warm water and add a good pinch of salt.
Cook the chickpeas on the lowest flame for about two and a half hours, stirring occasionally and adding more warm water if necessary. You don't want the soup to bee too dry.
Meanwhile make maltagliati. Blend the semolina flour with the rosemary needles until you get a smooth and green flour.
Then proceed as usual to make fresh pasta, following the instructions I gave here or watching this video. Roll out the pasta and cut the sheet of pasta into maltagliati. Let them dry.
minutes before chickpeas are ready throw in the Parmigiano rind cubes and taste to see if more salt is needed.
Shortly before the soup is ready add maltagliati and let them cook a minute or two, no more.
Remove the soup from the heat, scoop into four bowls, drizzle with extra virgin olive oil and sprinkle with freshly ground black pepper .
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