Sagne e fagioli
Instructions
Knead the flour (wholemeal if you want too) with as much water as necessary to obtain a dough tough.
Work vigorously incorporating, where appropriate, other flour and spread it with a rolling pin till you get a browse round fine not.
Allow to dry the dough, then roll it up and infarinarla.
With a sharp knife cut with transverse cuts to get the so called maltagliati.
After the operation they hopped between your hands so that you open.
Cook in salted water and remove the dough from the fire when, after resuming the boil will be coming to the surface.
Drain but not too much.
Season the beans (cannellini of Atina), which you previously boiled, with a good sauce made with fried onions, garlic, celery and tomato sauce and made spicy with chili.
Merge all to pasta and serve it in a soup-tureen.
Ingredients and dosing for 4 persons
- 600 g of flour
- 300 g of dried cannellini beans
- 300 g of olive oil
- Onion
- Garlic
- Hot pepper
- Celery
- Salt