Go Back
pasta e fagioli
Print

Pasta e Fagioli

Course Main Course, Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Vincenzo's Plate

Equipment

  • Wooden board
  • Rolling pin
  • fork
  • knife
  • Large pot (for boiling pasta)
  • 2 Medium pots for the beans & sauce
  • Large mixing bowl

Ingredients

  • 500 grams Flour 17.6oz
  • 1 Egg
  • Water
  • ½ Carrot chopped into small cubes
  • 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!

Video