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1
Combine the semolina rimacinata with warm water and work to a smooth, firm dough. Rest the dough, covered, until it relaxes and becomes pliable. Roll to 2 mm thickness, then cut into wide strips 2–3 cm across and 15–20 cm long. The strips should be uniform: uneven thickness will cause erratic frying.
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2
Cook the soaked chickpeas in plenty of water until fully tender. Keep all of the cooking liquid: this starchy, slightly sweet broth is the sauce. The chickpeas are done when they yield completely under pressure between the fingers with no chalky resistance at the centre.
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3
Divide the cut tria: reserve one-third of the strips for frying; keep two-thirds for boiling. Heat the olive oil to 175 °C in a wide pan. This is where the dish lives or dies — oil below temperature produces greasy, limp strips rather than crisp ones; the correct heat gives an immediate, vigorous sizzle the moment a strip enters the oil. Fry the reserved strips in batches, 2–3 minutes per side, until deep golden. Drain on paper and hold uncovered.
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4
Bring the chickpea broth back to a simmer in the same pot. Add the remaining two-thirds of the tria strips directly to the broth and cook until al dente. The pasta is ready when it offers a faint resistance at the bite but carries no raw flour taste.
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5
Ladle the chickpeas and their broth into warmed bowls. Arrange the boiled pasta strips over the chickpeas. Lay the fried crisp strips across the top immediately before the bowls leave the kitchen — not before. Dress with raw extra-virgin olive oil, raw garlic, and dried chilli if used. The fried strips must still crack audibly when pressed; if they have softened, the dish has waited too long.