Pasta and Beans

Method

1. Make the fresh pasta: mix 300g semolina with water and a pinch of salt to form a dough. Let it rest for about 30 minutes.
2. Finely chop celery, carrot, spring onion, garlic, and chili pepper.
3. In a pot, heat olive oil and sauté the chopped vegetables until soft.
4. Add the cooked beans and some of their cooking water. Bring to a boil.
5. Roll out the pasta dough and cut into small pieces (or strips) for the soup.
6. Drop the fresh pasta into the boiling bean soup.
7. Cook for about 2 minutes until the pasta is tender.
8. Serve with grated provola and pecorino cheese, which will melt into strings.