Lagane e Cicciari alla Lucana — Pasta and Chickpeas

Basilicata — the lagane tradition is the oldest documented pasta tradition in southern Italy. The chickpea pairing reflects the legume-based poverty diet of the Lucanian interior, where meat was rare and pulses provided the daily protein.

Lagane e cicciari (chickpeas) is one of the most ancient pasta preparations in Italy — lagane are the direct descendant of the Roman laganum, one of the first pasta-like preparations mentioned in Latin sources. In Basilicata, lagane are wide, flat, irregular pasta strips made from flour and water (no egg — a pre-egg-pasta tradition), cooked directly in the chickpea cooking liquid and dressed with the chickpeas, olive oil, garlic, and dried chilli. The pasta and chickpeas are inseparable — the starchy cooking liquid becomes the sauce. It is the antipasto, primo, and secondo of the Lucanian poor table combined into a single bowl.

• The Roman laganum (described by Horace and later Apicius) is the direct ancestor of the Basilicatan lagane — one of the most direct linguistic and culinary lineages in Italian cooking; the technique of cooking a flat flour-and-water pasta in its cooking liquid with pulses has not changed in 2,000 years → Laganum (Roman Pasta) Roman · Ancient
• Flat water pasta cooked with pulses in their starchy cooking liquid — the Lebanese rishta and the Basilicatan lagane represent the same ancient Mediterranean pairing of flat pasta (or noodle) with cooked legume in a thickened broth → Rishta bil Adas (Pasta with Lentils) Lebanese

Lagane e cicciari in their correct, thick consistency is deeply satisfying — the starchy chickpea broth, now thickened by the pasta's cooking starch, carries the flat pasta strips and whole chickpeas in a unified, porridge-like mass. The olive oil and chilli at the end brighten everything. It tastes of ancient Mediterranean simplicity.