Mince onion, carrot, celery and garlic. Heat olive oil in a pot and fry veggies for 5-10 minutes, stirring, until translucent.
Strain and wash very well roveja and add to the pot. Stir and cook for 5 minutes.
Add some hot water – about 6 cups – and cook until legumes are tender. Add salt, pepper, sage and rosemary.
n a bowl mix all ingredients and knead until a soft but dry dough is formed. Set aside covered for 30 minutes.
Roll it on a clean surface – I use a wide wood cutting board – or use a pasta machine. You can use some more semolina flour to dust if the dough is sticky. When the pasta is thin, cut it in irregular shape and let dry a bit.
When the soup is ready drop maltagliati and let cook for 5-10 minutes. You don’t want it to be al dente, but a bit mushy.
Serve warm and sprinkle with more ground black pepper.