Sagne e Fagioli
Ingredients
- 400 g 400 g of Durum Wheat Semolina Flour
- 400 g Borlotti beans, fresh or dried
- 700 g Passata
- 1/2 Onion
- 1 Stalk Celery
- Salt to Taste
- Olive Oil to Taste
Instructions
- Soak the beans the day before if they are dry. Boil them for an hour, drain andset them aside
- Pour the flour on the pastry board and create a dough with warm water and a pinch of salt, until a firm dough is obtained.Once the dough is made, make thin sheets; roll out the pasta by hand and cut the sagne into the shape of strips one cm wide and five in length. Put them on a tray, dust them with flour to prevent them from sticking, and let them rest.
- Slice the onion and coarsely chop the celery, put together with the oil and tomato and saute for 20 minutes till thick. Add the beans and a ladle of water; leave to gently simmer for 10 minutes before leaving to sit.
- Once the sauce is cooked, bring the water to a boil, add salt, and cook the sagne for 4/5 minutes, stirring often.Drain, reserving the pasta water, and add the sauce to the sagne pasta in the pan, Add up to 2 ladles of the pasta cooking water to ensure the sauce is light and fully dresses the pasta. Serve hot with peperoncino
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