This ancient kind of pasta takes different names according to local traditions and dialects (làccane, lacchene, lacne or laina) and its preparation also differs from a village to another. These noodles are hand-made with water and flour, cut in wide stripes and usually prepared with beans.
Cook the white or brown beans preferably in a clay pot “pignata” with onion, garlic, rosemary, thyme and pork rinds. Brown bacon or ham fat, onion and garlic in a pan and then add canned tomatoes and a little water and let the sauce get dense, Add the cooked, smashed beans and after a while the pasta.
This pasta, which may also be prepared with gravy, ribs, sausage, mushrooms or simple tomato, was the typical meal of the travellers and plgrims covering the Via Appia and today it can be tasted in the taverns in the whole province of Latina.