Homemade Lagane Pasta with Chickpeas in Tomato Sauce

Lagane e Ceci (Pasta with Chickpeas)
Category: Pasta Dishes
Servings: 4

Ingredients:

Instructions:

1. Prepare the Chickpeas
   Begin by soaking the dried chickpeas in cold water for at least 12 hours, preferably overnight (1). After soaking, drain and rinse the chickpeas, then transfer them to a large pot. Fill the pot with water and cook the chickpeas over medium heat for about 1 to 1.5 hours, or as directed on the package. Ensure they are tender by testing a few chickpeas.

2. Prepare the Lagane (Pasta)
   While the chickpeas are cooking, prepare the pasta. In a large mixing bowl, add the semolina flour. Slowly pour in the room-temperature water, a little at a time, while stirring with a fork. This process helps create a dough.

3. Knead the Dough
   Once the dough starts to come together, begin kneading it by hand directly in the bowl. Work the dough until it becomes smooth and firm. Once ready, shape the dough into a ball and cover it with plastic wrap. Let it rest for about 30 minutes to relax the gluten.

4. Make the Lagane Strips
   After the dough has rested, roll it out on a lightly floured surface into a thin sheet. Roll the dough into a cylinder shape, then slice the rolled dough into 2 cm thick pieces. You should have small pasta “nests” that resemble thick, twisted fettuccine or wide pappardelle.

5. Cook the Lagane
   Bring a large pot of salted water to a boil. Add the pasta and cook for about 4-5 minutes, or until the pasta is al dente. Once cooked, drain the lagane and set aside.

6. Prepare the Sauce
   In a large pan, heat the extra virgin olive oil over medium heat. Add the garlic and fresh chili pepper (finely chopped). Sauté for about 5 minutes until the garlic is golden and fragrant, and the chili has softened. Season with a pinch of salt, freshly ground black pepper, and a few sprigs of fresh thyme. Stir well.

7. Combine with Tomato Sauce
   Add the tomato puree (passata) to the pan and stir to combine. Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together.

8. Combine Pasta and Chickpeas
   Once the chickpeas are cooked, drain them, reserving a little bit of the cooking water. Add the cooked chickpeas to the tomato sauce, and stir gently. Then add the cooked lagane to the pan with the chickpeas, tossing them in the sauce to coat well. Let everything rest for a minute to ensure the pasta absorbs the sauce and flavors.

9. Serve
   Serve the Lagane e Ceci hot, garnished with a few extra sprigs of thyme, and enjoy the rich, comforting flavors of this classic Italian dish.

Enjoy your Lagane e Ceci — a traditional pasta and chickpea dish that’s hearty, flavorful, and perfect for sharing with friends and family!