LAGANE are arguably the easiest of all pasta shapes to make at home. This pasta is after all, of the homemade variety and rarely will you see it in dried form.
Once the dough is made, it is rolled out to the thickness of a lasagna sheet. The rolled out dough is then floured and rolled up. Equal-ish sized cuts are made along the roll to produce strips of pasta.
Lagane is traditionally served in a simple broth with a few chickpeas tossed in. Simplicity itself.