Mix the measured flours and water into a firm dough, then rest it before rolling.
Make ahead Cook the chickpeas ahead if useful, then divide them with their liquid into shallow containers and refrigerate promptly. Reheat thoroughly before adding the freshly cooked pasta.
Lagane e ceci, eggless Calabrian style
Prep 40 min · Cook 2 hr 10 min · Rest 12 hr · Serves 4 · Difficulty Medium
Method
Cover the chickpeas with plenty of cold water and soak in the refrigerator for 12 hours. Drain and rinse. Put in the saucepan with 1500 ml fresh water and the bay leaves. Bring to a boil, skim, then simmer gently until tender, about 90–120 minutes. Add hot water if needed to keep them covered. Stir in 4 g salt near the end.Cover the chickpeas with plenty of cold water and soak in the refrigerator for 12 hours. Drain and rinse. Put in the saucepan with 6⅓ cups fresh water and the bay leaves. Bring to a boil, skim, then simmer gently until tender, about 90–120 minutes. Add hot water if needed to keep them covered. Stir in 4 g salt near the end.
While the chickpeas cook, combine 320 g type 00 flour and the semolina. Work in 200 ml water and 2 g salt. Knead about 10 minutes until smooth and firm, then cover and rest 30 minutes.While the chickpeas cook, combine 11½ oz type 00 flour and the semolina. Work in ¾ cup water and 2 g salt. Knead about 10 minutes until smooth and firm, then cover and rest 30 minutes.
Dust the board lightly with the reserved flour. Roll the dough about 1 mm thick. Cut into strips about 1.5 cm wide and 8 cm long. Spread apart on a lightly floured tray while you bring 3 liters water and 12 g salt to a boil.Dust the board lightly with the reserved flour. Roll the dough about 1 mm thick. Cut into strips about ½ in wide and 3¼ in long. Spread apart on a lightly floured tray while you bring 12⅔ cups water and ½ oz salt to a boil.
In the wide pan, warm the oil with garlic and chili over low heat for 2 minutes without browning the garlic. Add the chickpeas and 250 ml of their cooking liquid, reserving more liquid. Discard the bay leaves. Crush a spoonful of chickpeas against the pan and stir to thicken the sauce slightly.In the wide pan, warm the oil with garlic and chili over low heat for 2 minutes without browning the garlic. Add the chickpeas and 1 cup of their cooking liquid, reserving more liquid. Discard the bay leaves. Crush a spoonful of chickpeas against the pan and stir to thicken the sauce slightly.
Boil the lagane for about 3–4 minutes, until the center is cooked but still firm. Transfer to the chickpeas and stir gently over low heat for 1–2 minutes. Add chickpea liquid a little at a time if needed: the pasta should be coated and loose, not dry or submerged in a deep broth. Serve immediately.Boil the lagane for about 3–4 minutes, until the center is cooked but still firm. Transfer to the chickpeas and stir gently over low heat for 1–2 minutes. Add chickpea liquid a little at a time if needed: the pasta should be coated and loose, not dry or submerged in a deep broth. Serve immediately.
