Pasta with beans
Handmade and hand-rolled fresh pasta
Type of recipe: First courses
Preparation method:
Make a mirepoix by chopping the onion, celery and carrot and sautéing in oil over a low heat. Add the beans, previously soaked for at least 12 hours, the whole potatoes, sieved tomatoes and water. Bring to the boil, season with salt and add some chilli pepper. After about 2 hours, put the potatoes through a potato masher. Prepare the pasta and roll out until smooth and thin. Cut into lots of irregular shapes. Put the pasta shapes into the pan of beans, cook and serve with a drizzle of olive oil, pepper and Parmigiano Reggiano cheese.
