Lagane

Lagane is a traditional form of Italian pasta consisting of broad, flat sheets or ribbons of dough. It is closely related to lasagna, but lagane is typically used as wide ribbons or large sheets rather than as layered, baked pasta. The best-known preparation is lagane e ceci, a rustic dish of chickpeas, olive oil, garlic, and herbs.

The dough for lagane is usually made from durum wheat flour and water, though some regional variations include eggs. The dough is rolled very thin and cut into wide strips or kept as large sheets, depending on the recipe. Fresh lagane are common in home kitchens, while dried varieties appear in regional markets in some areas.

Regional use is strongest in southern Italy, especially in Campania, Basilicata, and parts of Puglia, where lagane has a long tradition in traditional cookery. The term is thought to derive from Latin laganum or lagena, referring to a sheet of dough or broad strip, and is related to other pasta terms across Italian dialects. In many places, lagane is prepared to accompany legumes, tomatoes, or simple olive-oil-based sauces, and is sometimes cooked in soups or stews rather than baked.

In modern cooking, lagane remains a symbol of rustic southern Italian cuisine. While less common outside Italy, dried lagane and guidance for making it at home can be found in Italian specialty stores and recipes, reflecting the enduring regional heritage of this broad pastal form.