Italian
Lagane e Ceci
“A rustic Calabrian pasta dish featuring handmade lagane noodles with creamy chickpeas, infused with rosemary and a hint of chili.”
Easy1.5 hours
Where it comes from
Lagane e Ceci is a traditional dish from Calabria, reflecting the region's reliance on simple, locally available ingredients like wheat and chickpeas, with culinary roots tracing back to ancient Roman times.
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On the Palate
What goes into it
Herbs & Spices
Grains & Staples
Dairy & Fats
How it's made
- 1
Prepare the lagane dough using wheat flour and water, roll it out thin and cut into strips.
- 2
Soak chickpeas overnight, then cook them with garlic and rosemary until tender.
- 3
In a pan, heat olive oil and sauté more garlic until fragrant, adding a pinch of chili pepper.
- 4
Combine the cooked chickpeas with the garlic oil and toss with the lagane.
- 5
Simmer briefly to allow flavors to meld before serving.
