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)
– 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.