Lagane e Cicciari is a traditional Calabrian pasta dish made with handmade, eggless semolina ribbons and tender chickpeas. Garlic, rosemary, chili pepper, and extra-virgin olive oil create a rustic, hearty sauce.
Place the dried chickpeas in a bowl, cover them generously with cold water, and refrigerate overnight.
Traditional lagane are made without eggs and should be thicker and wider than tagliatelle. Crushing a portion of the chickpeas naturally thickens the sauce without cream or cheese.
Drain and rinse the soaked chickpeas.
Transfer the chickpeas to a pot and cover them with fresh water by approximately 2 inches.
Add the bay leaf and bring the water to a boil.
Reduce the heat and simmer gently for 60 to 90 minutes, until the chickpeas are completely tender.
Reserve 2 cups of the chickpea cooking liquid, then drain the chickpeas and discard the bay leaf.
Place the semolina on a clean work surface and form a well in the center.
Gradually add the lukewarm water while mixing until a firm dough forms.
Knead the dough for approximately 10 minutes, until smooth and elastic.
Cover the dough and let it rest at room temperature for 30 minutes.
Roll the dough approximately ⅛ inch thick.
Cut the dough into short ribbons approximately ¾ to 1 inch wide.
Dust the lagane lightly with semolina and set them aside.
Heat the olive oil in a large skillet over medium-low heat.
Add the onion and cook for approximately 5 minutes, until softened.
Add the garlic, rosemary, and crushed red pepper flakes and cook for 1 minute without browning the garlic.
Pour in the white wine and simmer until reduced by approximately half.
Add the cooked chickpeas and 1 cup of the reserved chickpea liquid.
Lightly crush some of the chickpeas with the back of a spoon to thicken the sauce.
Bring a large pot of salted water to a boil.
Add the fresh lagane and cook for 2 to 4 minutes, depending on their thickness.
Drain the pasta and transfer it directly to the skillet with the chickpeas.
Toss gently over medium heat, adding more reserved chickpea liquid as needed to create a loose, creamy sauce.
Stir in the parsley and season with salt and black pepper.
Serve immediately with a drizzle of extra-virgin olive oil.
