Lagane e ceci

Name: Lagane e ceci
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: Remilled durum wheat semolina 2 ½ cups; Water 0.875 cup; Dried chickpeas 2 ¼ cups; Tomato purée 2.1 cups; Extra virgin olive oil 3 tbsp; Garlic 1 clove; Fresh chili pepper 1; Fine salt 1 pinch; Black pepper to taste; Thyme to taste

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839

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 839
Carbohydrates g 136.3
of which sugars g 10
Protein g 35
Fats g 17
of which saturated fat g 2.44
Fiber g 19.2
Sodium mg 319

Difficulty: Average
Prep time: 40 min
Cook time: 30 min
Serving: 4
Cost: Average
Note + soaking time for the chickpeas (preferably overnight)

PRESENTATION

Lagane e ceci is, to be honest, pure Southern Italian comfort food that’s been cherished for ages. Originating from regions like Basilicata, Calabria, and Campania, this dish is a staple in family kitchens. At its heart is the lagane, a wide noodle kind of like thick tagliatelle. Made from durum wheat semolina and water, these noodles offer a tender, chewy bite—so so good—absorbing all the surrounding flavors.

The chickpeas? Equally important. They’re slowly simmered until soft and creamy, then mixed with a tomato sauce that smells amazing. Just a handful of ingredients, but it turns into this comforting meal. Really, it’s perfect when you're craving something rustic and homey. In Southern Italy, folks love serving this in winter—letting the warmth and nostalgic flavors bring everyone together.

What sets this dish apart from other traditional Italian recipes is its simplicity and bold taste. The golden noodles and chickpeas create something filling without being heavy, plus there's a hint of tangy tomato in every bite. Regional variations? Sure, you might add garlic or a pinch of chili for a gentle kick. Others keep it plain, letting the beans and pasta do all the talking. It's like a big hug—seriously good—especially when it’s chilly outside.

A bowl of Italian chickpea pasta pairs well with anything, but most people, honestly, prefer some crusty bread to soak up the last bit of moist, flavorful sauce. Lagane e ceci is a perfect example of how Southern Italian cuisine keeps things simple yet utterly satisfying. It showcases that down-to-earth taste you only get with homemade pasta and chickpeas—a dish that captures the love for rustic Italian meals. No wonder it’s a beloved classic, showing why people adore the simplicity and depth of Southern Italian cooking. With every bite, you can taste the tradition and warmth of Italian hospitality—pretty much—making it a meal that brings comfort and joy to any table.

INGREDIENTS

839

Calories per serving

Ingredients for Fresh Pasta: Remilled durum wheat semolina 2 ½ cups (400 g); Water 0.875 cup (210 g)

For the Sauce: Dried chickpeas 2 ¼ cups (400 g); Tomato purée 2.1 cups (500 g); Extra virgin olive oil 3 tbsp (45 g); Garlic 1 clove; Fresh chili pepper 1; Fine salt 1 pinch; Black pepper to taste; Thyme to taste

Preparation

How to prepare Lagane e ceci

To prepare the lagane with chickpeas, start by soaking the dried chickpeas (preferably for a whole day) in cold water (1-2). After soaking, drain them and boil them in a large pot for about 1 to 1½ hours, depending on the package instructions 3; they can also be cooked in a pressure cooker, in which case the cooking time will be halved.

In the meantime, work on the lagane: in a bowl, pour the remilled semolina and gradually add room-temperature water in a thin stream 4, mixing with a fork 5. Knead the dough by hand directly in the bowl 6 until it is smooth and uniform.

Form a ball of dough, cover it with cling film 7, and let it rest at room temperature for at least half an hour to relax the pasta. Meanwhile, remove the seeds from the fresh chili pepper 8 and chop it, peel the garlic and cut it in half; then sauté it in a large pan with oil 9.

Remove the garlic and add the chopped fresh chili pepper 10; sauté it, and in the meantime, drain the cooked chickpeas 11. Add them to the pan 12.

Sauté them for 5 minutes, seasoning with salt, pepper, and thyme leaves 13. Next, add the tomato sauce 14 and cook over low heat for 20-25 minutes (if necessary, you can add a little hot water to facilitate cooking); they should be creamy at the end 15.

Meanwhile, take the pasta again 16, divide it into small pieces 17, and pass them through a pasta machine, gradually setting the thickness thinner until reaching 1/16 inch (you can also roll out the dough with a rolling pin) 18.

You should obtain a thin strip of pasta to roll up on itself (19-20). Cut each roll of pasta into pieces ¾ inch thick 21,

and continue in the same way until all the dough is finished 22; you can then spread the lagane by hand 23 and place them on a lightly floured tray covered with a clean cloth; let them rest for 15-20 minutes. Then, bring salted water to a boil in a large pan and cook the lagane for a few seconds 24.

Then drain the pasta using a spaghetti strainer and transfer it to the pan with the chickpeas 28; mix for a moment 26, then let rest for a minute before serving the lagane with chickpeas hot 27!

Conservation

It is recommended to consume lagane and chickpeas hot. You can freeze the raw lagane on a lightly floured tray, and once hardened, transfer them to a food bag.

Tip

To soften the cuticles, you can add a pinch of baking soda during the chickpeas' soaking. To add even more flavor to the dish, you can flavor the tomato sauce with basil leaves!

Curiosity

The name lagane seems to date back to the second half of the 19th century, deriving from the nickname given to the bandits of the Vulture woods, nicknamed “scolalagane” for their pasta greediness.

For the translation of some texts, artificial intelligence tools may have been used.