What exactly it was is unclear: "Latin tracta... appears to be a kind of pastry. It is hard to be sure, because its making is never described fully"; and it may have meant different things at different periods. Laganon/laganum was at different periods an unleavened bread, a pancake, or later, perhaps a sort of pasta.
Tracta is mentioned in the Apicius as a thickener for liquids. Vehling's translation of Apicius glosses it as "a piece of pastry, a round bread or roll in this case, stale, best suited for this purpose." Perry compares it to a "ship's biscuit".
There is a modern Greek leavened flatbread called lagana, but it is not clear when the name was first applied to a leavened bread.
- τρακτὸς, τρακτόν "dough drawn out or rolled for pastry," Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus
- Charles Perry, "What was tracta?", Petits Propos Culinaires 12:37-9 (1982) and a note in 14
- Andrew Dalby, Food in the Ancient World from A to Z, ISBN 1135954224, s.v. 'Pastry', p. 251
- Andrew Dalby, Food in the Ancient World from A to Z, ISBN 1135954224, s.v. 'Pasta', p. 251
- Joseph Dommers Vehling, editor and translator, Cookery and dining in imperial Rome (1936, reprinted 1977), p. 127
- Charles Perry, "Old Non-Pasta", Los Angeles Times March 05, 1997
- Cato the Elder. "De Agricultura"., section 76
- Athenaeus, Deipnosophistae 3:79
- Serventi, Silvano; Sabban, Françoise (Aug 13, 2013). Pasta: The Story of a Universal Food. Columbia University Press. pp. 15–18.
- Vocabolario Etimologico Pianigiani, 1907, s.v. lasagna
- Clifford A. Wright, "The History of Macaroni"