The Pasta Atlasof Italy

Basilicata / Legume Pasta

Lagane e Ceci

Wide flour-and-water noodles with chickpeas, garlic, oil, and rosemary.

95 minutes Easy Serves 6 lagane

Method

  1. Warm garlic, rosemary, and chili in olive oil.
  2. Add chickpeas and enough cooking liquid to make a broth.
  3. Crush some chickpeas to thicken.
  4. Cook lagane in salted water or directly in the chickpea broth.
  5. Adjust with water until creamy but not dry.
  6. Finish with olive oil and pepper.
Cook's note: This dish improves as starch and chickpea broth mingle. Do not drain it too aggressively.

Why this dish belongs to Basilicata

Lagane are among the oldest-feeling southern pasta forms: simple sheets cut into rough ribbons and paired with legumes.

Read the Basilicata pasta history page

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