Entree: Italy – Basilicata – Lagane e Ceci (Rustic hand-cut flat pasta with chickpeas simmered in garlic and rosemary)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 20 min

Additional 45 min

Total 1 hr 40 min

Ingredients

- 3 cups (420 g) all-purpose flour
- 1/2 cup (70 g) fine semolina flour
- 1 tsp (6 g) fine salt, plus more for boiling
- 1 cup (240 ml) warm water, plus extra as needed
- 2 tbsp (30 ml) extra-virgin olive oil (for dough)
- 3 cups (500 g) cooked chickpeas (from about 1 1/2 cups/300 g dried chickpeas or 2 (15 oz/425 g) cans), drained if canned
- 4 tbsp (60 ml) extra-virgin olive oil (for sauce)
- 4 garlic cloves, minced
- 1 sprig fresh rosemary or 1 tsp (1 g) dried rosemary, finely chopped
- 1/2 tsp (1 g) red pepper flakes (optional)
- 1 tbsp (15 g) tomato paste
- 4 cups (950 ml) low-sodium vegetable or chicken broth
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- 1/2 cup (50 g) grated Pecorino Romano or other hard cheese, for serving

Instructions

1. Make the dough: in a large bowl, combine flour, semolina and 1 tsp salt. Stir in warm water and 2 tbsp olive oil until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Cover and let rest 30 minutes.
2. Shape the lagane: roll dough into a thin sheet (about 1/16–1/8 inch / 1.5–3 mm). Sprinkle with semolina or flour and fold lightly; cut into wide ribbons about 1/2 inch (1.2 cm) wide. Unfold and dust to prevent sticking.
3. If using dried chickpeas: drain soaked chickpeas, place in a pot, cover with fresh water, bring to a simmer and cook until tender, 45–60 minutes. If using canned or pre-cooked chickpeas, reserve immediately for step 4.
4. Prepare the chickpea broth: heat 4 tbsp olive oil in a large deep skillet or wide saucepan over medium heat. Add minced garlic and cook 1–2 minutes until fragrant but not browned. Add rosemary and red pepper flakes and stir 30 seconds.
5. Add tomato paste and cook 1 minute to deepen flavor. Stir in cooked chickpeas and 4 cups broth. Bring to a gentle simmer and cook 10–15 minutes to marry flavors; lightly mash about 1 cup (160 g) of the chickpeas against the pan to thicken the broth.
6. Cook the lagane in the chickpea broth: bring the broth to a lively simmer, add lagane in batches so they have room, and cook until al dente, 4–6 minutes (fresh pasta cooks quickly). Stir gently to prevent sticking; add a splash of extra broth or water if the pot becomes too thick.
7. Adjust seasoning with salt and pepper. Stir in chopped parsley. Serve ladled into bowls and finish with grated Pecorino Romano and a drizzle of extra-virgin olive oil.
8. Leftover tip: cool pasta slightly, store separately from broth; reheat gently with a splash of broth to loosen.