Similar-lagane and chickpeas.

DI Chiara Maci | 11 Oct 2018


I love this dish. I love legumes in general, especially in this period.

This dish belongs to the southern tradition and it’s eaten in different regions (Calabria, Campania, Basilicata).

When I was a child and lived in Agropoli, I remember this dish as a protagonist of winters in Campania.

And today, even if lagane are not exactly the same they used to be, I like to prepare this recipe every so often.



400g whole wheat flour

210g of water

200g dried chickpeas

Tomatoes (to your taste)


Oil evo




– Leave the chickpeas to soak in water for 12 hours (one night).

– Rinse them and drain them.

– Put them into a saucepan with abundant water and cook them for about two hours on low heat. Adjust salt.

– Then prepare the lagane: put the flour in a bowl and gradually add the water at room temperature. Mix with a fork.

– Knead the dough directly into the bowl using hands, until it gets smooth and homogeneous.

– Form a ball, cover it with plastic wrap and let it rest for about half an hour at room temperature.

– Take the dough after the time, divide it into small pieces and roll them with a rolling pin or using the proper machine.

– You will need to obtain a thin strip of dough to be rolled up on itself.

– Cut each roll into small pieces of two centimeters thick.

– Unroll lagane using hands and place them on a lightly floured tray that you will then cover with a clean kitchen towel. Let them rest for about 15 minutes.

– Bring water for pasta to boil, salt it when boiling and drop lagane.

– Meanwhile, brown two cloves of garlic in abundant olive oil (and hot pepper or pepper), with (optionally) two, three tomatoes.

– Add the chickpeas and finish cooking pasta into the pan. Let it rest a little before serving.

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