Lagane e Ceci Lucane
A comforting Lucanian dish of thick, eggless durum wheat pasta ribbons tossed with creamy stewed chickpeas, garlic, and rosemary.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 510 kcal
Equipment
- •Large pot
- •Wide sauté pan
- •Rolling pin
- •Pastry wheel or chef's knife
- •Potato masher
Nutrition
Per serving, approximate
- Calories
- 510 kcal
- fat
- 16 g
- carbs
- 74 g
- fibre
- 9 g
- protein
- 17 g
- calories
- 510 kcal
Instructions
- 1
Tip the semolina onto a clean worktop and create a wide well in the centre.
- 2
Pour lukewarm water into the well and gradually incorporate the flour with a fork.
- 3
Knead the dough firmly for ten minutes until smooth, pliable, and elastic.
- 4
Cover the dough with an upturned bowl and rest for twenty minutes.
- 5
Roll out the dough using a rolling pin until two millimetres thick.
- 6
Cut the sheet into wide ribbons roughly two centimetres wide and fifteen centimetres long.
- 7
Warm the olive oil, garlic, and rosemary sprig in a wide pan over medium heat.
- 8
Add the cooked chickpeas and their liquid once the garlic turns pale golden.
- 9
Simmer for ten minutes, then crush a quarter of the chickpeas with a fork to thicken.
- 10
Cook the lagane in boiling salted water for three minutes until tender.
- 11
Transfer the pasta directly into the chickpeas using tongs, stirring over gentle heat for one minute.
- 12
Remove the garlic and rosemary, then serve immediately topped with crumbled peperoni cruschi.
Chef's tips
Save the chickpea cooking broth as its starches create the signature glossy, creamy coating for the pasta. Do not roll the lagane too thin, as they must retain a firm, rustic bite.
Ingredient substitutions
- peperoni cruschi (dried sweet peppers) → sweet paprika lightly warmed in olive oil
- cooked chickpeas → jarred organic chickpeas with their aquafaba liquid
Storage
Store leftovers in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a saucepan with a splash of warm water to loosen the starches.
Common mistakes to avoid
- •Draining the chickpea broth completely, which leaves the finished dish dry instead of silky.
- •Rolling the pasta ribbons too thin, losing the traditional rustic texture.
- •Burning the garlic during the initial fry, creating an unpleasant bitter flavour.
Serving suggestions
Cooked Lagane e Ceci Lucane?
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