Shape: Lagane – Italy’s Ancient Comfort Strips
Before tagliatelle and lasagna took center stage, Italians savored lagane — wide, flat pasta strips that date back to ancient Rome. Lagane may be short and thick, but they are robust, versatile, and deeply connected to Italy’s culinary past.
The Story:
Lagane is considered a direct descendant of Roman laganum. Unlike the delicate sheets of modern lasagna, lagane are rustic, hearty strips. Traditionally, they were paired with legumes such as chickpeas, lentils, or beans, creating a protein-rich, satisfying meal for rural families.
In regions like Campania and Basilicata, lagane is often handmade: the dough is rolled thickly, cut into strips, and cooked fresh or dried for later use. These pasta strips symbolize resourcefulness — simple ingredients transformed into a dish that could sustain workers in the fields or families during long winters.
Lagane is more than a pasta shape; it’s a reflection of Italy’s agrarian roots, where legumes and pasta came together as everyday nourishment with depth of flavor and comfort.
Sauce Pairing Suggestions:
- Chickpea or bean-based sauces
- Light tomato and garlic sauces
- Mushroom ragùs for autumnal dishes
Fun Facts:
- Lagane is considered the ancestor of modern lasagna.
- Its name comes from the Latin laganum, meaning thin sheet.
- Traditionally paired with legumes — a meal that fueled farmers and laborers.
- Handmade lagane can vary in width and thickness, making each batch unique.
