• Soak the chickpeas in water overnight to soften. Add a teaspoon of baking soda if you want, it helps the softening process along. The next day, drain the chickpeas and, if you've used baking soda, rinse them well. 
• Place the chickpeas in a large pot and cover them with water by at least 4cm (1-1/2 inches). Simmer until tender, which can take anywhere between an hour and two hours, or even more. If you'd like a thicker sauce for your pasta, once tender you can purée some of the chickpeas, with the back of a wooden spoon or using a hand blender. 
• If making laganelle fresh, do so while the chickpeas are simmering. See below for instructions. 
• When the chickpeas are almost done, gently sauté the garlic in the olive oil in a separate skillet until the cloves are just beginning to brown around the edges. Discard the garlic and add the scented olive oil to the pot where the chickpeas are cooking, along with a pinch of oregano. Let everything simmer for another few minutes to let the flavors meld. 
• Meanwhile, parboil the pasta in ample, well-salted water. If using fresh laganelle, boil them for just a minute or two, or until they rise to the surface of the water. If using mixed dried pasta, cook until just a bit underdone. 
• Add the pasta to the chickpeas, along with the minced parsley and a ladleful of the pasta water. Let everything simmer until the pasta is fully cooked and the chickpeas cling to the pasta. 
• Serve while still hot, with a drizzle of olive oil and a pinch of minced parsley for color. 

To make the laganelle (if using)

• Pile the flour on a wooden board, making a well in the middle and pouring the water into the well. Using a fork, the water is incorporated little by little into the flour until you have a solid but pliable ball of dough. 
• OR: Using a standing mixer or food processor, add the flour to the bowl and then, as the motor is running, adding the water in a steady stream until the dough is formed.
• You then knead the dough for a good five minutes and let it rest, wrapped in plastic wrap or a kitchen towel, for about 30 minutes. 
• Cut the dough ball in half, then roll out each half into a thin—but not paper-thin—sheet. You can do this with a rolling pin or a pasta machine. Let the sheets dry a bit for 15-30 minutes, until dry to the touch.
• You then cut the pasta sheets into ribbons. Laganelle are most typically cut about the length and width of fettuccine.