Chickpea soup with fried dough

Ingredients:

for the pasta :
200 g remilled semolina (durum wheat flour)
for the soup :
300 g dried chickpeas
6 well-ripened cherry tomatoes
one onion
one celery stalk
1 clove of garlic
2 bay leaves
extra virgin olive oil Congedi
2 cloves garlic
salt
pepper
parsley
Procedure:
The day before, I soak the chickpeas in low-mineral water. After 8-12 hours, I drain them and put them in a saucepan with oligomineral water that overflows by two fingers. I add the bay leaves, onion divided into wedges, garlic clove, celery stick and cherry tomatoes. I bring the boil up then lower the heat to low and cook, covered, for about 2 1/2 hours, adding salt about halfway through cooking.
I sift the flour on the pastry board, make a wide fountain and pour in about 1/2 cup of warm salted water. I mix a little with a fork and then knead for about 10 minutes. I form a ball and let it rest for half an hour, wrapped in plastic wrap. I divide the dough into two pieces and, after rolling them out a bit with a rolling pin, I pass them one at a time between the rollers of the pasta machine, starting with the widest thickness and then gradually going through all the others to get to the fourth (to prevent the surface of the dough from drying out, I keep the waiting piece in the film).
I let the strips of dough dry a bit before cutting them into noodles one cm wide and 10-12 cm long (tria). I spread them out on a floured cloth while waiting for them to cook. When the chickpeas are cooked, I pull up some and mash them, then pour the puree into the saucepan with the remaining chickpeas.
Now I fry some of the tria (about a third).I then pour theCongedi extra virgin olive oil into a small saucepan instead of the frying pan, so I can fry it in deep oil. I add the garlic cloves and when the extra-virgin oil is hot, I remove the garlic and drop the noodles, frying them until hazelnut in color. I drain them and pour 3 tablespoons of the oil into the saucepan with the chickpeas. I cook the rest of the tria in boiling salted water, drain it al dente and add it to the chickpeas. I stir, adjust the salt and after a minute remove the soup from the heat and add the fried tria and a grind of pepper. Once distributed on the plates, I sprinkle the soup with chopped parsley.