Β½ stick celery, cut into chunks
2 cherry tomatoes, halved
1 dried red chilli
1 red chilli
6 garlic cloves, peeled
4 garlic cloves, peeled
Β½ leek, cut into chunks
2 tbsp flat leaf parsley, chopped
Β½ red onion, cut into chunks
1 sprig rosemary
250g/9oz chickpeas soaked overnight in plenty of cold water and drained
200g/7oz fine semolina flour, plus extra for rolling
salt and freshly ground black pepper
100g/3Β½oz 00 pasta flour
150ml/5fl oz olive oil
extra virgin olive oil