Pasta E Roveja

1. 1

   Soak beans as required.

2. 2

   Mince onion, carrot, celery and garlic. Heat olive oil in a pot and fry veggies for 5-10 minutes, stirring, until translucent.

3. 3

   Strain and wash very well roveja and add to the pot. Stir and cook for 5 minutes.

4. 4

   Add some hot water - about 6 cups - and cook until legumes are tender. Add salt, pepper, sage and rosemary.

5. 5

   n a bowl mix all ingredients and knead until a soft but dry dough is formed. Set aside covered for 30 minutes.

6. 6

   Roll it on a clean surface - I use a wide wood cutting board - or use a pasta machine. You can use some more semolina flour to dust if the dough is sticky. When the pasta is thin, cut it in irregular shape and let dry a bit.

7. 7

   When the soup is ready drop maltagliati and let cook for 5-10 minutes. You don't want it to be al dente, but a bit mushy.

8. 8

   Serve warm and sprinkle with more ground black pepper.

No additional tips available.