Pinched pasta with Labro gentle bean cream was the first recipe I prepared during the live event “Tourism and Culture of Upper Lazio,” organized by the Chamber of Commerce of Rieti and Viterbo and Special Company Centro Italia.
I had spoken about this project last year too, and this year I was invited to participate in the live showcookings with twenty other bloggers and journalists.
This very particular recipe was the opening act for those of us who are not from Lazio, because pinched pasta is a type of pasta made with leftover bread dough, and it is only prepared in the Rieti area.
Guiding us was Chef Marco Mattetti from the restaurant Radici di Labro, who led us step by step through the recipe.
What makes this recipe special is the use of the Labro gentle bean, sweet as Chef Mattetti describes it, unique and precious. It is a Slow Food presidium, and you can’t find it outside the Labro area, so we were very lucky. Lastly, if you look at the photo of the dish, you can see small red flakes; these are tomato flakes prepared by the Chef for us, adding sweetness and freshness to the dish.
I’ll leave you with some recipes from last year’s edition while we wait to see those from 2024.
- Difficulty: Easy
- Cost: Affordable
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pinched Pasta with Labro Gentle Bean Cream
- 4 cups all-purpose flour
- 1 1/2 cups water
- 1 1/2 tsp instant dry yeast
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 9 oz beans (Labro gentle)
- 1 shallot
- 1 stalk celery
- 1 leaf bay leaf
- 6 cups vegetable broth
- 1 sprig rosemary
- to taste extra virgin olive oil
- to taste salt
- to taste extra virgin olive oil
- pecorino romano (grated)
- Tomato flakes
Tools
- High-sided Casserole
Preparation of Pinched Pasta with Bean Cream
The night before, soak the beans in plenty of water with 1 tablespoon of baking soda. They need to soak for at least 12 hours.
Drain them, rinse well, and set aside.
Sift the flour into a bowl, add the instant yeast and room temperature water. Start kneading, and once you form a soft dough, add the salt and then the extra virgin olive oil. Knead for a few more minutes, then transfer the dough to the work surface and knead for about ten more minutes. The dough should be homogeneous and soft but not sticky.
Divide it into four parts, shaping them into a loaf, and let them rise in the turned-off oven with the light on.
Pour a drizzle of extra virgin olive oil into a large casserole. Add the chopped shallot and celery and turn on the heat. Let them brown and add the beans, rosemary sprig, bay leaf, and vegetable broth. Cook for about an hour, stirring occasionally.
Once cooked, they should be soft but still whole, remove the aromatics and blend with an immersion blender. Since the velouté should be thick and creamy, remove a little liquid and add it back if needed.
Keep warm.
Take the dough out of the oven, which has risen in the meantime.
Bring plenty of salted water to a boil. Once boiling, wet your hands with a little water or oil and take the first risen loaf. Tear the dough with a pinching gesture, letting them fall into the boiling water. Continue this way with all the dough. Don’t worry because this pasta won’t overcook; if they don’t fit in the pot, transfer them with a slotted spoon to a bowl with a lid.
Once all the pinched pasta is cooked and drained, dress them with extra virgin olive oil.
Plate the pinched pasta with Labro gentle bean cream on a flat plate. Pour a little bean cream on the bottom, then place the pinched pasta on top. Garnish with a sprinkle of tomato flakes and a nice sprinkle of grated pecorino romano. Finish the dish with a drizzle of oil.
The Labro gentle bean is cultivated only in the namesake village in the province of Rieti.
Traditionally, it is sown for the Patronal Feast of Saint Pancras on May 12th, and the harvest takes place towards the end of September, beginning of October.
It owes its name to its delicate and pleasant taste. The Labro gentle bean is also distinguished by other characteristics. After cooking, which is quick, it remains intact, and upon tasting, the presence of the skin, which is elastic, is not perceived. The paste is creamy and velvety, and to savor it best, it should be tasted simply dressed with a little extra virgin olive oil. It is registered as a P.A.T. of the Lazio Region.
With the progressive abandonment of the lands around Labro, the gentle bean was in danger of disappearing. Today, there is only one producer cultivating it, and the quantity is therefore very limited, so it is not possible to find it outside the territory where it is grown.
It alone is worth a trip to discover the medieval village of Labro.
