Lagane and Chickpeas

Rinse the dried chickpeas thoroughly after soaking overnight. Place them in a large pot, cover with fresh cold water, and bring to a boil. Reduce heat and simmer gently for 1.5 to 2 hours, or until tender. Reserve about 500 grams of the chickpea cooking water.

While chickpeas cook, prepare the lagane pasta. On a clean work surface, combine the 00 flour and durum wheat semolina flour. Make a well in the center and gradually add the water, mixing with your hands until a shaggy dough forms. Knead the dough for 10-15 minutes until it is smooth and elastic. Cover with a clean cloth and let it rest for 30 minutes.

Divide the rested dough into smaller portions. Roll each portion into a thin sheet, about 1-2 millimeters thick, using a rolling pin. Cut the sheets into rustic, wide strips approximately 2-3 centimeters wide and 8-10 centimeters long. Lightly dust the lagane with semolina flour to prevent sticking.