Lagane e Ceci Basilicatane

Basilicata — ancient preparation widespread throughout the region

One of Italy's most ancient pasta preparations — lagane (wide, flat, rough-cut pasta ribbons) combined with chickpeas in a simple soffritto of garlic, rosemary, and olive oil. Lagane e ceci is considered by many culinary historians to be the direct ancestor of all Italian pasta preparations. In Basilicata the lagane are made with semola and water, cut irregularly into wide ribbons, and cooked directly in the chickpea broth until the pasta has absorbed some of the chickpea cooking liquid. No tomato, no cheese — the simplicity is the historical statement.

• Lagane is believed to be the ancient Roman lagana (flat pasta) — this dish may be the closest living descendant of the first documented pasta preparation in European history → Lagana cum leguminibus Ancient · Roman
• Flat pasta pieces cooked with chickpeas in their broth — Greek hilopites are egg-based where Basilicatan lagane are not, but the pasta-chickpea-broth concept is identical → Hilopites me revithia Greek
• Flat pasta with chickpeas in Lebanon — the same ancient flat-pasta-and-chickpea combination exists throughout the Levant, confirming its pre-Italian origin → Rishta bil hummus Levantine

The chickpea cooking liquid with its starchy sweetness absorbed into the rough semolina pasta; garlic and olive oil complete the flavour; chilli adds heat; this is as close as Italian cuisine comes to its ancient origin — five ingredients, no concessions