Lagane e Ceci Recipe (Pasta with Chickpeas)

• 10⅝ oz fine semolina flour
• ⅔ cup water
• ½ tsp fine salt
• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1 sprig fresh rosemary
• ¼ tsp red pepper flakes
• ½ cup tomato passata
• 2 15-ounce cans chickpeas, drained and rinsed
• 5 cups water
• ½ tsp fine salt

Equipment

• mixing bowl or clean work surface
• fork
• rolling pin
• knife
• large pot
• ladle

Method

1. 1

   Mix the semolina flour and salt on a clean work surface. Make a well, add the water, and draw the flour into it with a fork. Knead until the dough is firm and no dry crumbs remain, about 10 minutes.

   
2. 2

   Cover the dough with an overturned bowl or wrap it well, then let it rest for 30 minutes so the semolina can absorb the water and become easier to roll.

3. 3

   Slice the garlic and rinse the chickpeas while the dough rests. Measure out the passata, pepper flakes, 4 cups of the water, and the remaining water, then keep the remaining water hot to loosen the pot later. This takes about 5 minutes.

4. 4

   Roll the dough into sheets about ⅛ inch (3 mm) thick, dusting lightly with a little of the measured flour if needed. Cut it into wide ribbons about ½ inch (1.3 cm) across and 3 to 4 inches (8 to 10 cm) long. Allow about 15 minutes for rolling and cutting.

   
5. 5

   Warm the olive oil in a large pot over medium heat. Add the garlic, rosemary, and pepper flakes and cook for about 5 minutes, stirring, until the garlic is fragrant and pale gold. This garlic-and-oil base is aglio e olio (garlic and oil), so keep the heat gentle enough to avoid browning the garlic.

6. 6

   Stir in the passata, chickpeas, salt, and 4 cups of the water. Bring to a boil, then lower the heat and simmer for 15 minutes. Allow about 20 minutes total for bringing the pot to a boil and simmering. Remove the rosemary stem.

   
7. 7

   Bring the chickpea mixture back to a steady boil, about 3 minutes. Add the lagane and cook for about 4 minutes, stirring gently and often, until the ribbons are tender but still hold their shape. Add some of the remaining hot water if the pot gets too thick before the pasta is done. Taste and adjust the salt before serving.