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1
Drain the soaked chickpeas and cover generously with cold water. Add the rosemary sprig. Bring to a boil, reduce to a steady simmer, and cook until the chickpeas are completely tender throughout — no chalky centre when one is pressed between finger and thumb. Reserve all cooking liquid; discard the rosemary.
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2
Combine the semola and water in a bowl. Work to a firm, cohesive dough — it will be stiffer than an egg dough. Knead until the surface is smooth and no dry flour remains. Rest, covered, for 30 minutes. The dough should feel dense and slightly resistant, not soft.
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3
Roll the dough to an uneven sheet of 2–4 mm. Cut by hand with a knife into irregular wide ribbons — varying width is traditional; a uniform cut is a modern convenience and should be avoided. Dust lightly with semola to prevent sticking.
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4
Warm the olive oil in a wide, deep pot over medium heat. Add the whole garlic clove and cook until golden on all sides. Add the dried peperoncino. This is where the dish lives or dies: the garlic must colour fully before the chickpeas are added — too pale and the soffritto has no depth, too dark and bitterness enters the broth and cannot be corrected. Remove the garlic once golden; it has done its work.
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5
Add the cooked chickpeas to the pot with enough of their cooking liquid to make a loose, brothy preparation — well beyond a thick paste. Bring to a gentle simmer. Taste and correct for salt.
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6
Add the lagane directly to the chickpea broth. Cook for approximately 15 minutes, adding further cooking liquid as needed to keep the preparation liquid-forward. The pasta is done when it is cooked through but retains a slightly dense chew — it will have visibly swelled and the broth will have taken on the starchy character of the semolina.
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7
Remove and discard the peperoncino. Ladle into bowls. Finish each portion with a thread of raw Basilicata olive oil and a pinch of dried chilli flakes. No cheese. No further additions.