Lagane e Ceci – Fresh Pasta and Chickpeas


Here it is one of those warming recipes that are simply perfect to prepare during those cold evenings 🙂

It’s very simple and it was a recipe of the rural society, through all southern Italy there are several variants, especially in Calabria, in Cilento and in Lucania, but fundamentally they are all very similar. The main difference maybe is the fact that someone prefer it more soupy while others prefer it with less liquid. But they are all great 🙂

Of course, to make this simple dish really great you have to work a little bit and prepare the “lagane” fresh at home.


INGREDIENTS (3-4 people):

For the lagane:

  • 250 g durum semolina
  • 130 ml water

For the sauce:

  • 200-250 dried chickpeas
  • 2 cloves of garlic
  • 5-6 cherry tomatoes (or some tomato paste)
  • 1 fresh bay leaf
  • fresh rosemary
  • extra virgin olive oil
  • freshly ground black pepper
  • salt


  1. First of all boil the chickpeas. Take a pot, add about 2 liters of water, the chickpeas, 1 clove of garlic and the herbs, and start boiling. At the beginning remove the foam it will appear on the surface. Cover and let it simmer slowly for about 2/2,5 hours. Add salt just almost at the end.
  2. 30-40 minutes before the chickpeas are ready, prepare the lagane. Sift the flour, add the water, make a dough and work it well for about 10 minutes, until smooth, elastic and not wet. Let it rest cover in a plastic wrap for about 20-30 minutes.
  3. Drain the chickpeas (remove the garlic and the herbs) but keep their water. Take a large pan, heat some extra virgin olive oil and add the other clove of garlic and some fresh rosemary. Then remove them, and add the cherry tomatoes cut in half. Then add also the chickpeas and some of their water, let it cook 10-15 minutes.
  4. Meanwhile cut the lagane. Flatten the dough, not too thin (I used the number 5 of the pasta machine, where 7 is the thinnest), then cut stripes of about 20 cm length and 2,5/3 cm large.lagane_ceci_4
  5. Add some more liquid to the chickpeas if needed, and add the lagane to cook inside (or if you prefer you can first boil them in another pan with water, just for 1 minute, and then finish to boil them in the pan with the chickpeas). It’s up to you if you want more or less liquid.
  6. Serve it, add a drizzle of extra virgin olive oil, sprinkle some freshly grated Parmigiano Reggiano and enjoy! 🙂





Products used:

Flour: durum semolina (sfarinato di grano duro Senatore Cappelli from Mulino Marino)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s