š®š¹ Italian Ā· Pasta
š Sagnitegli con Fagioli Molisani
Sagnitegli con Fagioli
Molise's own hand-cut ribbon pasta, simmered directly into a hearty bean and vegetable broth in the same rustic tradition found throughout Italy's central-southern mountain regions.
This dish shares its spirit closely with Basilicata's lagane e ceci, using Molise's own hand-cut pasta simmered directly in a bean-based broth, reflecting the shared cucina povera traditions of Italy's mountainous interior regions.
Ingredients
Equipment: Mixing bowl, Rolling pin, Large pot
- 300 g (2 1/4 cups) durum wheat flour
- 150 ml (2/3 cup) warm water
- Pinch of salt
- 300 g (1 1/2 cups) dried borlotti beans, soaked overnight
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 dried chili, crumbled
- 400 g (14 oz) canned crushed tomatoes
- 80 ml (1/3 cup) extra virgin olive oil, plus more for serving
- Salt and pepper, to taste
Method
- Combine the flour, water, and salt into a firm dough, kneading until smooth. Rest, covered, for 20 minutes.
- Drain the soaked beans and simmer in fresh water until tender, about 1 hour, reserving the cooking liquid.
- Warm the olive oil in a large pot and saute the onion, carrot, and celery until softened, then add the garlic and chili.
- Add the crushed tomatoes and cooked beans along with their reserved liquid, and simmer for 15 minutes.
- Roll the pasta dough out thin and cut into wide, irregular ribbons.
- Add the fresh pasta directly to the simmering bean broth and cook for 3-4 minutes until tender.
- Season to taste and serve hot with a drizzle of olive oil.
Chef Tips
- Reserving and using the bean cooking liquid gives the dish real depth that plain water alone will not provide.
- The rustic, irregular shape of the hand-cut pasta is entirely traditional - do not aim for perfect uniformity.
- This dish should be brothy and substantial, closer to a hearty soup than a saucy pasta dish.
Common Mistakes to Avoid
- Discarding the bean cooking liquid, missing a key source of flavor.
- Making the pasta too thick, which extends the cooking time and can throw off the dish balance.
- Serving it too dry - this dish should have plenty of brothy liquid.
Nutrition (per serving)
Health Benefits
- Rich in plant-based protein and fiber from the beans.
Cultural Note
Sagnitegli con fagioli reflects Molise's rustic, mountain cucina povera tradition, closely related to similar hand-cut pasta and bean dishes found throughout central-southern Italy.
Storage & Serving
Storage: Refrigerate up to 3 days; thickens further as it sits.
Reheating: Reheat gently on the stovetop, adding water to loosen as needed.
Serve with: Crusty bread, A drizzle of good olive oil at the table