La Baita d’oro
Ingredients and quantities

Quantities for 4 people:

  • 500g Borlotti beans
  • 5 medium-sized potatoes
  • 500g peeled tomatoes
  • 1 white onion
  • 1 stick celery
  • 1 carrot
  • 1½ litres water
  • extra-virgin olive oil
  • Parmigiano Reggiano PDO
  • salt, pepper, chilli pepper 

For the pasta

  • 100g flour
  • 1 egg
  • extra-virgin olive oil
  • salt

Pasta with beans

Handmade and hand-rolled fresh pasta

Type of recipe: First courses

Click on the photos to enlarge

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.

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