Pasta grown with Cecinielli (juveniles)

Preparation:

Preparation: In a tureen, combine the yeast with the flour and gradually add warm water, mixing until you obtain a soft and smooth dough. Cover it and let it rise in a warm place. Briefly wash the chickpeas in a colander under running water. Drain them and add them to the leavened dough together with the chopped parsley, salt and pepper. Fry by the spoonful in hot lard.