Pasta e Fagioli
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Course
Main Course, Soup
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Cuisine
Italian
Pasta e Fagioli
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 500 grams flour 17.6oz
- 1 egg
- water
- ½ carrot chopped into small cubes
- ⅓ brown onion chopped into small cubes
- EVOO
- White beans approx 50g/1,7oz – 60g/2,1oz per person
- 1 bottle Italian tomato Passata 500ml/17oz
- sea salt
- basil leaves
Instructions
- HOW TO MAKE THE PASTA (SAGNE)
- To start making pasta e fagioli you first prepare the sagne pasta dough, so pour flour on your wooden board.
- Make a mound with the flour and create a well in the centre.
- Crack the egg into the well and start whisking it carefully using a fork.
- While doing this, bring the edges of the flour into the centre with the fork, and quickly continue to cover the egg all the way around.
- Once all flour is incorporated, add a little bit of water, and use your hands to start kneading the dough.
- Begin to mix together using both hands until the sagne dough begins to form.
- Keep kneading so that it starts to form together and eventually smooth out.
- When you’re happy with the consistency let the dough rest for 10-15 min covering it with a bowl.
- Once dough has rested, begin flattening it using your hands for a couple of minutes.
- Then, with the rolling pin, start to roll out the dough, moving it forward and back, by pressing gently and spreading the dough from the centre, out.
- Continue this process until the dough reaches the desired thickness.
- Once the dough is thin enough, cut the dough into strips (not too wide or narrow).
- Next, place one strip on the top of the other (3 layers), and start cutting smaller strips – it’s OK if they’re not all exactly the same size!
- When all the sagne are ready to be boiled, put a large pot full of water on the stove and bring it to the boil before adding a pinch or two of sea salt.
- HOW TO COOK THE BEAN SAUCE
- While you’re waiting for the sagne dough to rest, put the beans in a pot, add water, a pinch of sea salt and bring to the boil. It will take approx 15-30 min.
- As the beans cook, put a pot on the stove and drizzle EVOO along with carrot and onion, letting them saute.
- Once carrot and onion start to brown, add the tomato passata, a pinch of sea salt, fresh basil leaves and simmer for 30 minutes.
- When this is ready, add 5 generous tablespoons of sauce to the beans.
- MIXING THE PASTA & BEAN SAUCE
- Once the water boils, cook the sagne for 5-6 minutes then drain and transfer them in a large bowl.
- Now get the beans and add them in the bowl with the pasta.
- Stir everything together and finally your pasta e fagioli is ready.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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