Lagane e Ceci

Home-Made Pasta with Chickpeas


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This is one of those very simple, yet tasty, dishes that was born out of the poverty that the people of Basilicata have endured throughout history. In this remote area, ingredients have always been extremely limited - what could not be cultivated or bred in the severe climate simply did not exist. Even today, unusual ingredients are hard to come by and local cooks continue to prepare the traditional dishes that have been handed down by previous generations.


  • 500 g/1 ¼ lb/3 cups dried chickpeas
  • 500 g/ lb/5 cups plain/all-purpose white flour
  • 500 ml/18 fl oz/generous 2 cups water
  • 75 ml/5 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • ½ onion, sliced
  • sea salt
  • dried red chilli, to garnish (optional)


  1. Put the chickpeas in a large bowl and cover with plenty of cold water. Cover the bowl and leave the chickpeas to soak overnight.

  2. Drain the chickpeas and put them in a large pan. Pour in cold water to cover, bring to the boil and boil hard over a high heat for 5 minutes.
  3. Drain the chickpeas again, rinse them thoroughly and return them to the pan. Cover with fresh water. Bring to the boil, reduce the heat and simmer for about 2 hours over a low heat, or until the chickpeas are soft and tender. Top up the water as needed during the cooking time.
  4. Once the chickpeas have been cooking for 2 hours, check the water levels, top up if necessary and cook for a further hour while you make the pasta.
  5. Put the flour on to a clean work surface. Make a hollow in the middle and add a little salt. Pour about a quarter of the measured water into the hollow. Gradually incorporate the surrounding flour, adding more water as needed, to make a dough. Knead until smooth and elastic.

  6. Roll the dough out on a floured surface to a very thin sheet. Using a pastry wheel, cut it into 2.5cm/1in strips. Leave these to dry for 15 minutes.

  7. When the chickpeas have been cooking for 3 hours in total, drain any remaining liquid and season them with salt. Keep them warm.
  8. Heat the oil in a pan and fry the garlic and onion gently for about 10 minutes, until soft and golden.

  9. Bring a large pan of salted water to the boil. Add the pasta and cook for about 5 minutes or until tender.
  10. Drain the pasta and transfer to a large warmed bowl. Add the chickpeas and the fried onion and garlic, toss everything together and serve. Garnish with a dried chilli, if you like.