Laina is a type of pasta, typical of the lower Ciociaria, which is obtained by mixing the wheat flour with water and salt. The dough must be worked vigorously and spread with a rolling pin (lainaturo). The dough once made, is covered with a thin layer of flour, and then rolled up on itself and cut with a knife into strips not too thin. Before being cooked, the dough is left to dry. The laina is a poor man's dish and is accompanied by traditional local vegetables of the country: the typical combination is with the 'sauce with chick peas' or 'sauce with chickling peas'.