Sagne E Fagioli (Pasta And Beans)

1. 1

   Cook the beans and drain them.

2. 2

   Combine the flour with enough water and knead until rather firm. Add more flour if necessary.

3. 3

   Roll out the dough into a round sheet not too thin.

4. 4

   Let the sheet of dough dry for 1 or 2 hours.

5. 5

   In the meantime, prepare the sauce by first sauteing the onions, celery, garlic, and the ham. Add the tomato puree; cook the sauce for 20 minutes and set it aside.

6. 6

   After the pasta has been left to dry for some time, flour it and roll it up. Use a sharp knife to cut it into odd, uneven shapes. Add flour to the cut pasta and run it through your fingers to be sure the pieces do not stick together.

7. 7

   Cook the pasta in a stockpot full of boiling salted water, for approximately 4 minutes. Drain the pasta as soon as it begins to come up to the surface. Save some of the cooking water.

8. 8

   Add the beans to the sauce. Season to taste with salt, a pinch of sugar, a few basil leaves, and some chili pepper.

9. 9

   Season the pasta with the sauce and serve in a large terracotta bowl with a generous drizzle of extra virgin olive oil and some grated parmesan cheese.

* Per serving · 4 servings · Values may vary.