Pasta e Fagioli is a classic dish in Italian cuisine. A first course with an unmistakable flavour that has its roots in the rural tradition; pasta e fagioli is a poor, cheap dish, using short pasta and beans, but is extremely tasty and genuine. This is timeless Italian comfort food that warms the heart, in my recipe we will make the best pasta fagioli with Nonna Igea, who will share how to make homemade sagne – a very old pasta form, from where my Nonna was born.

INGREDIENTS
For the Dough:
500g/17.6oz flour
1 egg
Water

For the Sauce:
Carrot (chopped into small cubes)
Onion (chopped into small cubes)
EVOO
White beans (approx 50g/1,7oz – 60g/2,1oz per person)
Tomato
Sea salt
Basil leaves

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