Pasta e roveja

By Valentina | The Blue Bride
January 6, 2015
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Author Notes:

This recipe is my interpretation of the typical pasta e fagioli, but I used roveja - an ancient pea - instead of beans and I made it 100% vegan

Valentina | The Blue Bride

Serves: 4

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.

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