Pasta e roveja

For soup

• 1/2 cup roveja - or other dried beans
• 1-2 carrots
• 1/2 onion
• 1-2 celery stalk
• 2-4 garlic cloves
• 1 tablespoon extra virgin olive oil
• hot water
• salt and black pepper
• sage and rosemary, ground

1. Soak beans as required.
2. Mince onion, carrot, celery and garlic. Heat olive oil in a pot and fry veggies for 5-10 minutes, stirring, until translucent.
3. Strain and wash very well roveja and add to the pot. Stir and cook for 5 minutes.
4. Add some hot water – about 6 cups – and cook until legumes are tender. Add salt, pepper, sage and rosemary.

For pasta

• 2 1/2 cups whole semolina flour
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon salt
• warm water

1. n a bowl mix all ingredients and knead until a soft but dry dough is formed. Set aside covered for 30 minutes.
2. 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.
3. 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.
4. Serve warm and sprinkle with more ground black pepper.