Pasta and beans originated in the taverns of ancient Rome. Over time, it became the dish of farmers and laborers who only had the products of their small gardens available. In Veneto, it was a peasant tradition to prepare pasta and beans at the beginning of autumn when pigs were also slaughtered, so pasta was flavored with pork rinds and bones. For this recipe, I made the maltagliati using flour and eggs, bacon, and fresh borlotti beans. The many regional versions allow for variations in the choice of ingredients, so every family has its own recipe. The result is a delicious dish of Pasta and Beans with Maltagliati to be served steaming hot with croutons.
Recipe of March 1, 2017 updated
Other soup and stew recipes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 3.5 oz pancetta
- 1 carrot
- 1 stalk celery
- 1 white onion
- 1 clove garlic
- 2 potatoes
- 2 tbsp triple tomato paste
- 2 leaves bay leaf
- 1 sprig rosemary
- 12.3 oz fresh borlotti beans (shelled weight)
- 8.5 cups water (boiling)
- 5 g salt
- 2 tbsp extra virgin olive oil
- 1 pinch pepper
- 3.5 oz all-purpose flour
- 1 egg
- 1 tbsp extra virgin olive oil
- 2 g fine salt
Tools
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- Food Scale
- Cutting Board
- Pressure Cooker
- Immersion Blender
Steps
Place the diced pancetta in the pot and let it brown for 2-3 minutes. Prepare the carrot, celery, and onion into cubes and add them to the pancetta. Add the diced potatoes, garlic, chopped rosemary, beans, a pinch of pepper, tomato paste, and bay leaves. Let it flavor for 5 minutes, stirring well. Pour boiling water into the pot until everything is covered and cook for 2 hours if using a regular pot or 45 minutes in a pressure cooker on low heat.
Prepare the maltagliati by kneading the flour with the egg, oil, and salt until you obtain a firm dough. Let it rest for 15 minutes, then roll out the pasta with a machine or rolling pin and cut the maltagliati into irregular pieces, as the name suggests.
As soon as the soup is ready, blend part of it with the immersion blender or food mill to give the right creaminess, add the maltagliati, and cook for a few minutes. Serve the Pasta and Beans in bowls, drizzle with a little oil, and accompany with croutons.
