Preparation Instructions

Knead the flour with tepid water in order to obtain an elastic and smooth dough. Roll out the dough to a thin sheet of pasta. Roll up the sheet of pasta completely. With a knife cut into fettuccine about 1 cm wide. Cook the lagane in a large pot of salted boiling water. Drain thoroughly. Soak the chick-peas in salted warm water overnight. The day after, drain them and cook them in water, over low heat, in a terracotta pot, with no salt. In a separate skillet, heat the oil and add the chopped garlic and saute for a few minutes. Remove the garlic and add the peeled tomatoes, the basil and a pinch of salt. Continue cooking for a few minutes. Add the sauce and the lagane to the chick peas. Mix well and let it rest for a few minutes before serving.