Rest the dough before rolling, then let the cut ribbons dry briefly on the board. Keep the chickpea cooking liquid for the final pan.
Make ahead Cook the chickpeas ahead, cool promptly in shallow containers with their liquid and refrigerate. Reheat thoroughly before adding the fresh pasta.
Lagane e ceci lucane, with egg pasta
Prep 40 min · Cook 2 hr 5 min · Rest 12 hr · Serves 4 · Difficulty Medium
Method
Cover the chickpeas with 1000 ml cold water and soak in the refrigerator for 12 hours. Drain and rinse. Put them in the saucepan with 1500 ml fresh water and the bay leaves. Bring to a boil, skim and simmer for 90–120 minutes, until tender. Top up with hot water if needed to keep them submerged. Add 4 g salt near the end.Cover the chickpeas with 4¼ cups cold water and soak in the refrigerator for 12 hours. Drain and rinse. Put them in the saucepan with 6⅓ cups fresh water and the bay leaves. Bring to a boil, skim and simmer for 90–120 minutes, until tender. Top up with hot water if needed to keep them submerged. Add 4 g salt near the end.
While the chickpeas cook, mix the durum flour with 160 g soft-wheat flour and 2 g salt. Add the beaten egg and 160 ml water. Knead for 8–10 minutes into a smooth firm dough. Cover and rest for 10 minutes.While the chickpeas cook, mix the durum flour with 5½ oz soft-wheat flour and 2 g salt. Add the beaten egg and ⅔ cup water. Knead for 8–10 minutes into a smooth firm dough. Cover and rest for 10 minutes.
Use the reserved flour sparingly on the board. Roll the dough about 1 mm thick, then dust lightly and fold into loose layers without pressing them together. Cut across the folded sheet into ribbons about 2 cm wide. Unfold immediately, shorten to about 10 cm and leave separate on the floured board for 15 minutes. Keep the same thickness and width for a different quantity.Use the reserved flour sparingly on the board. Roll the dough about 1 mm thick, then dust lightly and fold into loose layers without pressing them together. Cut across the folded sheet into ribbons about ¾ in wide. Unfold immediately, shorten to about 4 in and leave separate on the floured board for 15 minutes. Keep the same thickness and width for a different quantity.
Bring 3000 ml water to a boil with the remaining 12 g salt. Warm the oil with the crushed garlic in the wide pan over low heat for about 2 minutes, without browning it. Add the tender chickpeas with 250 ml of their liquid and remove the bay leaves. Keep more chickpea liquid ready.Bring 12⅔ cups water to a boil with the remaining ½ oz salt. Warm the oil with the crushed garlic in the wide pan over low heat for about 2 minutes, without browning it. Add the tender chickpeas with 1 cup of their liquid and remove the bay leaves. Keep more chickpea liquid ready.
Cook the lagane in the boiling water for about 3–4 minutes, checking a ribbon for a cooked but firm center. Transfer to the chickpeas and toss gently for 1 minute. Add a little chickpea liquid if needed so the ribbons remain loose and coated. Serve straight away.Cook the lagane in the boiling water for about 3–4 minutes, checking a ribbon for a cooked but firm center. Transfer to the chickpeas and toss gently for 1 minute. Add a little chickpea liquid if needed so the ribbons remain loose and coated. Serve straight away.
