Sagne e Fagioli

Method

1. Prepare the soffritto: finely chop celery, carrot, and onion. Heat oil in a pot and sauté the chopped vegetables until softened (about 10 minutes).
2. Add cherry tomatoes (crush them or leave whole) and the ham bone. Stir.
3. Add the soaked and drained borlotti beans. Cover with enough water. Do not add salt at this stage.
4. Bring to a gentle boil, then simmer slowly for at least 1.5 hours, or until beans are tender. Stir occasionally.
5. Meanwhile, make the sagne pasta: in a bowl, mix semolina flour with warm water (almost hot). Knead until a smooth dough forms. Wrap and let rest for at least 30 minutes.
6. Roll out the dough to a thickness of about 4-5 mm (not too thin). Use a rolling pin or pasta machine at a high setting. Cut into strips about 4 cm wide, then into pieces about 4-5 cm long. Dust with semolina if sticky.
7. After the beans are cooked, remove the ham bone. Season with salt.
8. Bring the soup to a boil and add the sagne pasta. Cook for 4-5 minutes until al dente. Turn off the heat and let rest for a couple of minutes.
9. Serve in bowls, optionally topped with chopped parsley and dried or fresh chili pepper.