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1
Work the semolina rimacinata and water together into a firm, cohesive dough. Knead until smooth. Rest the dough, covered, for at least 30 minutes. Roll it out to a thickness of 2–3 mm, then cut into irregular strips approximately 1 cm wide — deliberate irregularity in width is required, as it produces varied textures in both the boiled and fried elements. The dough is ready when it is smooth, firm, and no longer sticky to the touch.
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2
Drain the soaked chickpeas and place them in a deep pot with enough cold water to cover generously. Add the garlic, rosemary, and dried chilli. Bring to the boil, then reduce to a steady simmer. Cook until the chickpeas are completely tender and the broth is flavourful. Season with salt only after the chickpeas are soft. Remove and discard the rosemary and garlic. The broth should be savoury and lightly thickened from the chickpeas.
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3
Divide the raw tria: set two-thirds aside for boiling and one-third aside for frying. This division is made before any cooking begins and must not be altered — applying a single cooking method to all the pasta destroys the dish entirely. The textural contrast between boiled and fried tria is the dish; this is the step on which it lives or dies.
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4
Bring the chickpea broth to a lively simmer. Drop the two-thirds portion of raw tria directly into the pot with the chickpeas. Cook, stirring occasionally, until the pasta is tender and has absorbed a portion of the broth, thickening the pot perceptibly. The surface of the broth will appear visibly starchy and the pasta will be soft throughout.
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5
While the tria cooks in the broth, heat the olive oil in a separate wide pan to 180 °C. Working in batches so as not to crowd the pan, fry the reserved one-third of raw tria until golden and shatteringly crisp. Lift out with a slotted spoon and drain on a rack or absorbent paper. The fried pieces should be a deep golden colour and rigid; they will fracture audibly when pressed.
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6
Ladle the chickpea-and-tria mixture into warmed bowls. Immediately scatter the fried tria over the top and drizzle with raw extra-virgin olive oil. Serve at once — the fried tria begins to lose its crispness within minutes of contact with the hot broth, and the dish must reach the table and be eaten immediately.