Lagana

Lagana is a southern-Italian version of tagliatelle with no egg in the dough. It is made by rolling out a dough made of flour and water into a large flat round, then cut into strips. It is made in regions such as Basilicata and Calabria.

Lagana e ceci (“tagliatelle and chick peas”, aka Lagana con ceci, Lagana coi ceci) is a pasta dish in southern Italy served year round. On St Joseph’s feast day, Wild Fennel is added to the sauce for the dish.

To make it for the feast day, the chickpeas are boiled and drained; likewise the lagana, and the fennel. The fennel is then chopped and added to the sauce (the sauce is Wild Fennel, garlic, oil, tomato), then the chickpeas, then the pasta. Finally, just before serving, a small amount of olive oil is heated in the pan, and a small amount of paprika — some recipes say a teaspoon — is heated in the oil, then this is stirred into the pasta. [1]

Sources

[1] Some recipes use a sauce that is instead pure oil, heated, with a garlic clove and pepper in it. This style is common in Cosentino, Calabria. Retrieved 29 December 2008 from http://dolcienonsolo.myblog.it/archive/2008/01/17/lagane-e-ceci-alla-cosentina.html & http://www.saleepepequantobasta.com/2008/03/la-lagana-e-ceci-di-san-giuseppe.html

Larner, Monica & John Howell. Buying a Property in Italy. New Holland Publishers. 2006. P 56.

Scuotta, Elena. La Frugalita in Orazio. In Attorre, Lucio [Ed.]. Speciale Orgazio. Consiglio Regionale Basilicata. 1993, Issue 2. pp 55-58.