Sagne

Sagne (also lagane in some areas) are irregular flat pasta squares or rectangles from Abruzzo and Molise, approximately 3-5cm per side, hand-cut from rolled pasta sheets. These rustic pasta represent Central-Southern Italian peasant cuisine, made with simple flour and water. Sagne are essential to Abruzzo and Molise cuisine, particularly in the classic preparation sagne e fagioli (sagne and beans), a hearty pasta and bean soup.

Sagne originated in Abruzzo and Molise, with roots in ancient Roman laganum—flat pasta sheets that were among the earliest pasta forms. The name "sagne" (or "lagane") directly connects to this ancient tradition. Throughout medieval and Renaissance periods, sagne remained a staple of Central-Southern Italian peasant cuisine.

Sagne production follows traditional Abruzzo and Molise methods using flour and water—no eggs. The dough is kneaded until smooth, then rolled into sheets approximately 2-3mm thick. The sheets are cut by hand into irregular squares or rectangles, approximately 3-5cm per side.

Sagne are central to Abruzzo and Molise peasant cuisine traditions, representing sustaining, economical food from agricultural communities. Sagne e fagioli has become a symbol of these regions' comfort food, popular during winter months.