Rough-Cut Pasta in Bean Broth

Method

1. In a large pot, combine the canned borlotti beans with enough water to cover. Add chopped celery, carrot, onion, and a peeled potato cut into pieces.
2. Bring to a boil, then reduce heat and simmer until the vegetables are very soft, about 30 minutes.
3. Pass the mixture through a food mill directly into a clean pot to obtain a smooth bean broth. Discard the solids.
4. Prepare the pasta: On a work surface, mound 300g flour and make a well. Crack 3 eggs into the well. Beat the eggs gently with a fork, gradually incorporating the flour. The dough should be firm and dry (intentionally overworked).
5. Knead the dough until smooth, then let it rest for about 15 minutes covered with a cloth.
6. Roll out the dough into a sheet about 5mm thick (it will be stiff). Cut the sheet into strips, then cut the strips crosswise into small pieces (manfattini). Spread them out to dry slightly.
7. Prepare the soffritto: In a small pan, heat a drizzle of olive oil. Add finely chopped garlic and parsley, and a spoonful of tomato paste. Cook for 1-2 minutes until fragrant.
8. Add the soffritto to the bean broth. Stir well and bring back to a simmer.
9. Add the manfattini (rough-cut pasta) to the boiling broth. Cook for about 1 minute, as they cook very quickly.
10. Serve hot, finishing each bowl with a grind of black pepper and a drizzle of extra virgin olive oil.