Combine the salt, water, and semolina in the bowl of a Kitchen-aid stand mixer. Combine with the paddle attachment until a sticky ball of dough is formed. Add more water if it's too dry and more flour if it's too sticky-- you want it to be slightly sticky to the touch. Place the dough on a floured surface and knead for 5 minutes.
Cover the dough with plastic wrap and let sit for 30 minutes. The dough can be made ahead of time and refrigerated, but remove from the fridge and let sit at room temperature for at least 30 minutes before processing.
When the dough is ready, cut into four equal pieces. Roll into flat, 1/4" thick pieces and feed through the pasta sheet attachment. Then, slice the pasta into 1/4" by 2" pieces. Alternatively, use the fettuccine attachment and cut into 2" long pieces. Let the pasta rest on a floured surface until ready to cook.
In a large sauce pan over medium heat, add the olive oil. Add the onion powder, rosemary, garlic, and red pepper flakes. Cook, stirring, for 2 minutes. Add the chickpeas and let cook for 5 minutes. Add the salt, white wine and reserved chickpea liquid and let simmer for about 10 minutes. You'll use about 1/2 cup of chickpea liquid, up to 1 cup depending on how thick you like your sauce.
Bring a large pot of water to a boil and add at least 1 Tbsp of salt. Cook the pasta until it floats, approximately 1-2 minutes. Drain and add the pasta directly to the sauce.
To serve, drizzle with a little extra olive oil, a dash of freshly grated parmesan, and top with minced Italian parsley.