Pasta and Beans with Pumpkin

Method

1. Soak the badda beans in cold water overnight (about 12 hours). Drain and rinse.
2. Place beans in a pot with fresh cold water and a bay leaf. Bring to a boil, then simmer for about 1 hour. Add salt in the last 30 minutes. Reserve some cooking water.
3. Meanwhile, dice the carrot, leek (white part), and celery into small cubes.
4. In a large pot, heat olive oil over medium heat. Add the diced vegetables and sauté until softened (about 5 minutes).
5. Peel and dice the pumpkin into 1 cm cubes. Add to the pot and stir for 2 minutes.
6. Add the cooked beans (drained) and about 2-3 ladles of their cooking water. Season with salt and freshly ground black pepper. Simmer while preparing the pasta.
7. Make the pasta: on a work surface, pile the flour (tipo 1) and make a well. Crack the eggs into the well. Gradually mix flour into eggs until a dough forms. Knead for 5-7 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
8. After resting, roll out the pasta dough with a rolling pin on a floured surface to a thickness of about 2-3 mm. Cut into irregular squares (quadrucci) or roughly shaped pieces.
9. Drop the fresh pasta into the simmering bean soup. Cook for about 5 minutes, stirring occasionally. If the soup becomes too thick, add more bean cooking water.
10. Check seasoning. Serve the pasta e fagioli in warm bowls. Grate fresh pecorino cheese on top, drizzle with extra virgin olive oil, and garnish with fresh sage leaves and a grind of black pepper.