Lagane e Ceci Recipe

4

Ingredients

1 cup dried chickpeas, soaked overnight in cool water to cover
1 bay leaf, fresh
Extra-virgin olive oil
Salt
1 large onion, cut into small dice
4 garlic cloves, thinly sliced
1 fresh red chili, sliced thin
A sprig of rosemary, the leaves chopped
A splash of dry white wine
A handful of flat-leaf parsley, the leaves lightly chopped
A chunk of firm Caciocavallo cheese (optional)
1 recipe lagane (below)
(Lagane)
1 teaspoon salt
1 - 1 1/4 cup warm water
4 cups fine durum wheat flour, or semolina

Preparation

Step 1

Drain the chickpeas and place them in a large pot. Cover them with cool water by at least 2 inches. Add the bay leaf and turn the heat to high. When the water comes to a boil, lower the heat and let them simmer gently, partially covered, until tender, about 1 1/2 hours, but it really depends on how hard your chic peas are. Some can take longer, so start testing them after about 1 1/2 hours. Add more warm water if needed to keep the chickpeas covered.

Drain the chickpeas when tender, saving all their cooking liquid. Toss them with a pinch of salt and drizzle of oil. Set up a large pot of pasta cooking water and bring it to a boil. Add a generous amount of salt.

In a large skillet, heat 6 tablespoons of olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 4 minutes. Add the chili and rosemary and sauté until chili is soft. Add the chickpeas, and sauté them in the oil for about 3 or 4 minutes, letting them turn a little golden. Season with salt. Add the splash of white wine, and let it boil way. Add 1/2 cup of the chickpea cooking water, and let the sauce simmer.

Drop the lagane into the water and cook until al dente, about 3 minutes. Drain well and add them to the skillet. Toss everything together briefly in the skillet, adding a generous drizzle of fresh olive oil and the parsley. The consistency shouldn’t be soupy, but a little moisture is the traditional texture. Add more salt if needed. Transfer to a warmed serving bowl, and serve with grated Caciocavallo if desired.

(Lagane)
Combine flour and slowly add water using the well method until encorporated. Knead until the dough is smooth and shiny, about 10 minutes. Wrap the dough in plastic wrap and set it aside to rest for about 1/2 hour.

Cut the dough into 4 parts. Flour the first piece of dough lightly and run it through a pasta machine several times at each setting until you get to the third-to-last setting. The lagane should be a little thicker than standard fettuccine. Do this with each piece of dough. Cut the sheets into approximately 1/4-inch-wide strips. Cut the strips into 2-inch lengths.