Pasta e roveja

Ingredients

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
  

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
  

Directions

For soup

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

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.