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home-made ribbon pasta


From the south, especially Puglia and Campania, and perhaps derived from the Greeks, who occupied Southern Italy in ancient times. Usually home-made, lagane can be like fettuccine or wider. Used in the Puglia-Basilicata version of pastafagioli, lagane e ceci (with chick peas). The narrower version, laganelle, is also quite popular.

Lagane incannulate: lagane shaped in a spiral around a wooden dowel.

Text © Dana Facaros and Michael Pauls

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