Lagane e Ceci

Lagane e ceci or lagane e cicciari (lagane pasta and chickpeas) is a pasta dish with a handful of simple ingredients. It originates from the south of Italy, either Basilicata or Calibria depending on which source you're reading.

Preparation Time:
Cooking Time:
Yield: 4 servings

There isn't a lot written about lagane in English, but it's basically a durum wheat pasta with a similar profile to tagliatelle (but it's thicker, wider and shorter...). Unlike tagliatelle or linguine, it's not something that you can just buy at the supermarket - so if you want it, you have to make it from scratch. I would suggest that you avoid substituting other pasta varieties because you'll miss out on what makes this dish so special.

The sauce is oily, but delicious. The tomatoes give it a little sweetness, the rosemary adds a little zest and you can taste a hint of the garlic. It tastes clean and subtle.

I enjoyed this with a glass of white wine as I sat and appreciated what I imagine will be the final flourish of the British summer.


  • 300g 00 flour
  • 150mL water (~150g)
  • 60mL olive oil (~54.8g)
  • 1 clove garlic (~6g)
  • 240g chickpeas (garbanzo beans), canned, drained
  • 4 medium tomatoes (~360g)
  • 1 sprig fresh rosemary (~4g)


  1. Combine the pasta flour and 150mL warm water (1 part from the kettle, 1 part from the cold tap) and then knead for 7 to 10 minutes. The dough will be relatively stiff and difficult to knead.
  2. Heat olive oil in a pan. In another large pan heat at least 2 litres of water to cook the pasta in.
  3. Peel the garlic and chop in half (it will need to be picked out later) and fry in the oil for a few minutes at a low temperature
  4. Meanwhile, roll out the pasta dough until it is 1.5 to 2mm thick (it's stiff enough that you're unlikely to roll it too thin). Since it's a dry dough, a lightly oiled work surface will be sufficient to prevent sticking. Resist the urge to use a floured work surface!
  5. Cut into strips that are about 1cm or a finger-width wide.
  6. Peel and de-seed the tomatoes, then dice them.
  7. Remove the garlic from the pan, add the tomatoes, salt and sprig of rosemary (you will want to remove the rosemary later), simmer for about 6 minutes - this will be the sauce and it should reduce in volume.
  8. Meanwhile, drop the pasta into the boiling water strand by strand. Cook the pasta for 3 to 4 minutes, keeping the water on the boil and covering. It is easiest to cook it in two separate batches.
  9. Drain the pasta and set aside.
  10. Remove the rosemary sprig from the sauce, drain the chickpeas and add the chickpeas to the sauce.
  11. Keep the sauce on the heat for 1 or 2 minutes while stirring - just long enough to warm up the chickpeas.
  12. Serve the pasta on a plate with the sauce on top.

If you haven't got any fresh rosemary, I'd use ½ tsp dried rosemary. Consider tossing the pasta in oil if you aren't going to eat it immediately.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans


Per 100g Serving (278g)
Energy 736kJ 2053kJ
Energy 176kcal 490kcal
Fat 5.8g 16.2g
  of which saturates 0.95g 2.7g
Carbohydrates 25.2g 70.4g
  of which sugars 2.2g 6.1g
Fibre 2.6g 7.1g
Protein 5.6g 15.7g
Sodium 50.1mg 139mg
  as salt 0.13g 0.36g
Fruit/veg portions 0.41 1.1

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.