Scatole with chickpeas

This week, I tried to make a new shape of pasta by using the technique for the culurgiones, but applied on four side.
The result is not as nice as in my mind, but still, it does resemble my idea. I decided to call them scatola, box.


Yield: 4-6 servings

Dough

• 300gr flour
• 200gr semola
• water
• some salt

Stuffing

• 800kg chickpeas, boiled and mashed
• salt
• pepper
• extra virgin olive oil

Put the stuffing on a 12cm square of pasta

Boil in salted water, drain and enjoy in tomato sauce.