Pour the flour onto a clean work surface or into a large bowl, add the salt, and make a well in the center.

Add the warm water gradually, working the flour in from the edges until a rough dough forms.

Knead for 8 to 10 minutes until the dough is smooth and firm, not sticky. Wrap in plastic and rest at room temperature for 30 minutes.

Dust the work surface with flour. Roll the dough out to about 3 mm thickness.

Cut into ribbons roughly 2 cm wide and 15 to 20 cm long. Dust with flour and set aside in loose nests.

Put the soaked, drained chickpeas in a medium pot and cover with 1.2 liters of cold water.

Bring to a boil, skim any foam, then reduce to a steady simmer. Cook for 60 to 75 minutes until the chickpeas are fully tender but still hold their shape.

Season with 1 tsp salt only once the chickpeas are tender. Set aside with their cooking water.

In a wide, deep pan, warm 2 tbsp of olive oil over medium heat. Add the garlic, rosemary sprig, and peperoncino. Cook for 2 minutes until the garlic is pale golden and fragrant.

Add the cooked chickpeas and all their cooking liquid to the pan. Bring to a gentle simmer.

Crush about a quarter of the chickpeas against the side of the pan with the back of a spoon to thicken the broth.

Add the lagane ribbons directly into the chickpea broth. Stir gently so they separate.

Simmer over low heat for 10 to 14 minutes, stirring occasionally, until the pasta is tender and the broth has thickened. Remove the rosemary sprig.

Remove from heat and rest for 5 minutes. Taste and adjust salt.

Ladle into deep bowls, drizzle with the remaining 2 tbsp of olive oil, and finish with black pepper.