This PASTA e FAGIOLI Recipe is My Nonna Favorite Dish

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. Rinse the beans and put them in a pot with cold water. Boil for 20 minutes until soft.
2. Peel the carrot. Finely chop the onion, carrot and celery.
3. Heat extra virgin olive oil in a large pot over medium heat. Add the onion and carrot and cook until softened.
4. Pour in the passata, add a generous amount of salt, then add the celery. Simmer the sauce for 20 minutes, then stir in fresh basil at the end.
5. Add some of the sauce to the beans so they absorb the flavour.
6. Make a well with the flour, crack in one egg and beat it into the flour. Bring it together into a dough, adding a small amount of water if needed, and knead until smooth and malleable.
7. Rest the dough covered for 5 minutes.
8. Roll the dough on a lightly floured surface to about 1/8 inch (3 mm) thick, stretching it as you go. Cut into shapes, such as strips, then cut into smaller pieces.
9. Boil salted water, add the pasta and cook for 3 to 4 minutes. Save 3 cups of pasta water before draining.
10. Spread the bean and sauce mixture on the bottom of each plate, top with pasta, add some pasta water, then finish with the remaining sauce and toss.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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