This is an ancient dish, said to be the precursor to today’s lasagne pasta. You may make it vegetarian by omitting the cured meat.

  Time: 1 hour and 10 minutes
  Difficulty: moderate
  Serves: 6


  • 200 g all-purpose flour

  • 1 clove garlic, whole

  • 500 g canned chickpeas, drained

  • several bay leaves

  • several pieces of cured meat and/or poultry, sliced or cubed

  • extra virgin olive oil

  • chili pepper or chili flakes

  • 500 ml stock, or as needed

  • salt to taste


Make the pasta; place the flour on a pastry board forming a large mound with a well in the middle.  Add lukewarm water and work well to mix everything and obtain a smooth and firm dough.

Let it rest for 10 minutes, then roll it out to form a thin sheet (two or three millimeters thick). Sprinkle the sheet of dough with flour, let it dry for a few minutes, then roll it up and fold it back on itself. With a sharp knife then cut thin strips of pasta – these are the lagane.

In an earthenware pan or heavy large saucepan place the chickpeas, bay leaves, and cured meat. Cook together over low heat for the flavours of the ingredients to blend together, about 10 minutes very low heat.