Ciceri e tria (chickpea and pasta soup)

Place the Dried chickpeas in a large bowl, cover with plenty of cold water, and let them soak for 12-18 hours.

Drain and rinse the Dried chickpeas. Transfer them to a large pot, cover with fresh cold water, and bring to a boil. Reduce heat and simmer gently for 1.5-2 hours, or until the Dried chickpeas are very tender. Drain, reserving some of the cooking liquid if desired, and set aside.

To prepare the pasta dough, combine the Semolina flour, "00" flour, and Water in a bowl. Mix until a shaggy dough forms, then turn it out onto a clean surface and knead for 8-10 minutes until smooth and elastic. Cover the dough and let it rest for 30 minutes at room temperature.