Sagne

Sagne is a rustic Italian pasta variety originating from the mountainous areas of Abruzzo, Molise, and Lazio. The pasta is traditionally made only with durum wheat and water, but nowadays eggs are sometimes added to the dough, which is roughly cut into rectangular shapes that look similar to short tagliatelle.

In Molise, sagne are usually served with borlotti beans or grass peas (cicerchie). In Lazio, it’s cannellini beans and wild asparagus, while in Abruzzo, the pasta is served in a tomato and beans broth or with garlic, chickpeas, and herbs, but no tomatoes.