RomanItalian
Pasta e Fagioli
by Marco Rufini · 181K subscribers on YouTube
This dish is known from north to south. When it's cold, it's a panacea. A traditional Roman pasta and bean soup made with guanciale, soaked beans, and homemade maltagliati pasta, slow-cooked to perfection.
- Cook
- 45 min
- Difficulty
- medium
Ingredients
13 items- Fagioli SecchiSoaked overnight (12 hours)
- Celery
- Carrots
- Onion
- GuancialeIncluding the rind (cotica)
- Peeled TomatoesCanned peeled tomatoes, crushed by hand
- WineA splash to deglaze
- SaltTo taste
- Dried Chili PepperDried chili pepper, to taste
- PepperBlack pepper, to taste
- Bucce di ParmigianoParmesan rinds, for flavor
- Pasta MaltagliatiHomemade egg pasta, cut into irregular strips
- ParmigianoGrated, for serving
Method
- Soak dry beans overnight (about 12 hours).
- Finely chop celery, carrots, and onion to make a soffritto.
- Cut guanciale (with the rind) into pieces.
- In a pot, sauté the guanciale and chopped vegetables until golden.
- Deglaze with a splash of wine.
- Add peeled tomatoes, crushing them by hand, and a little water from the tomato container.
- Add the soaked beans to the sauce.
- Season with a pinch of salt, dried chili pepper, and black pepper.
- Add Parmesan rinds.
- Cook over moderate heat for 40-45-50 minutes.
- Meanwhile, prepare maltagliati pasta: roll out fresh pasta dough and cut into irregular strips.
- When the sauce is boiling, add the maltagliati pasta and cook until al dente.
- Optionally, cover the pot and let it rest until the next day for a thicker consistency.
- Serve with a generous sprinkle of grated Parmesan cheese.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
