Pasta and Beans with Smoked Provola

Method

1. In a bowl, mix 300 g of semola rimacinata (senatore Cappelli) and 100 g of farina 0. Gradually add warm water (about 300 ml) and a pinch of salt. Knead until a smooth, elastic dough forms. Cover with a cloth and let rest for at least 30 minutes.
2. If using dried Casa Luciano beans (400 g), soak them overnight. Drain and cook in salted water for about 1 hour (or 20 minutes in a pressure cooker) until tender. Reserve the cooking water.
3. Finely chop carrot, celery, spring onion (cipollotto), garlic, and chili. In a large pot, heat a generous amount of olive oil and sauté the chopped vegetables over medium heat until softened, about 5 minutes.
4. Add finely chopped fresh herbs (parsley, rosemary, sage) and stir for 1 minute. Then add a few cherry tomatoes (or peeled canned tomatoes out of season), crush them, and cook until the base is translucent and fragrant.
5. Pour in some of the reserved bean cooking water and add the cooked beans. Season with salt. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.
6. On a floured surface, roll out the rested pasta dough into a thin sheet. Cut into irregular pieces (maltagliati) using a pasta wheel or a knife.
7. When the soup is boiling, drop the fresh pasta directly into the pot. Cook for 2–3 minutes until the pasta is al dente, stirring gently.
8. Turn off the heat. Add chunks of smoked provola cheese and stir until they melt and become stringy. Grate some pecorino romano over the top and drizzle with extra virgin olive oil. Garnish with a fresh rosemary sprig. Serve immediately.