Spelled quadrucci with Trasimeno beans


I'm on my third consecutive savory recipe… unbelievable stuff, for this blog it's a record 😉
To be honest, I have to say that I've once again become obsessed with rolling out dough by hand, with my beloved rolling pin. A great passion of mine as well as an undisputed stress reliever, I am producing (I have produced) a bit of everything, returning to practicing to make the perfect tagliatelle as I did six years ago, before I even opened this space.

This time I made broth squares with the pastry, to put in the legume soup, the essence of autumn in very few ingredients. Then if the legume is the fragrant one Trasimeno bean he's not wrong. Grown in the area of Perugia in the lands around the lake, production has been recovered thanks to the action of Slow Food which created the Presidium in 2000.

The Fagiolina del Trasimeno has a “buttery” flavor and an intense flavour, which is why I decided to leave it as the only ingredient, without any other addition of other legumes or cereals. A little quadrucci, a good stir-fry and you're done. Actually no, it's missing a round of tasty oil which is a bit like a bow on a nice gift, the finishing touch. I would say that if you have some Fagiolina available you can easily plan tonight's dinner, and don't worry if you don't make the pasta yourself, even those from the supermarket will be fine, the important thing is that it is comforting!

Spelled quadrucci with Trasimeno beans and Zucchi “Terre di Bari” extra virgin olive oil

For 4 people:
200 g of spelled flour
2 eggs
200 g of dried Trasimeno green beans
1 golden onion
1 carrot
1 stick of celery
Zucchi extra virgin olive oilLand of Bari
1 tablespoon of tomato paste
2 stalks of parsley
Sale
black pepper

On a kitchen cutting board, make a well with the flour, break the eggs in the center and start mixing them with the help of a fork. When the flour and eggs begin to form a combined mixture, knead by hand for about ten minutes until the dough is smooth and uniform. Wrap the dough in cling film and leave to rest for half an hour.
Once the time has passed, roll the dough to a medium-thin thickness, roll it up and with a knife first cut the dough like tagliatelle and then cut it into squares.
Soak the bean in cold water for three hours. Drain and rinse it under running water and place it in a pan with a liter of cold water. Allow 45 minutes of cooking time starting from the boil. Turn off and keep aside.
Peel the onion, carrot and celery and chop them finely. In a pan with high sides, heat 3 tablespoons of oil and brown the chopped vegetables until they become soft. Add the tomato paste and add the green beans, removing them from the cooking liquid with a slotted spoon.
Add 800 ml of boiling salted water and bring everything back to the boil. Leave to cook over a low heat for 15-20 minutes (if the broth is reduced a lot, take a few ladles of the Fagiolina cooking liquid). Once the cooking time has passed, add the pasta and cook.
Serve on plates with a sprinkling of black pepper and a generous drizzle of oil.


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