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
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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
-
Soak beans as required.
-
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.
- For pasta
-
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.
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Serve warm and sprinkle with more ground black pepper.
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