Laganelle e Fagioli
Laganelle e fagioli is a rustic Molisano soup of fresh, flat semolina ribbons simmered in a thick bean broth, known locally as laganell e fasciuel.
- Prep
- 35 min
- Cook
- 45 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Large wooden board
- •Rolling pin
- •Heavy terracotta or cast-iron pot
- •Slotted spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 11 g
- carbs
- 74 g
- fibre
- 11 g
- protein
- 18 g
- calories
- 460 kcal
Instructions
- 1
Mix the semolina flour, five grams of salt, and lukewarm water in a bowl until a firm dough comes together.
- 2
Knead the dough firmly on an unfloured wooden board for ten minutes until smooth and supple.
- 3
Cover the dough with a clean upturned bowl and let it rest for thirty minutes.
- 4
Roll the dough out with a rolling pin into a sheet roughly two millimetres thick.
- 5
Cut the sheet into flat, rustic ribbons approximately one centimetre wide and five centimetres long.
- 6
Dust the laganelle lightly with semolina to prevent sticking and set them aside.
- 7
Warm the olive oil in a heavy pot over medium heat and add the garlic, chilli, and rosemary.
- 8
Cook gently for two minutes until the garlic is fragrant and lightly golden.
- 9
Stir in the crushed tomatoes and simmer for eight minutes until the oil starts to separate.
- 10
Tip in the cooked beans along with four ladles of their warm cooking liquor and the bay leaf.
- 11
Crush a ladleful of beans against the side of the pot to thicken the broth.
- 12
Drop the fresh laganelle directly into the bubbling broth and simmer for four minutes until tender.
- 13
Remove from the heat, discard the rosemary and garlic, stir through fresh parsley, and rest for two minutes.
Chef's tips
Ensure you keep all the cooking water from the cooked beans, as the starch gives the dish its signature velvety consistency. If the broth becomes too dense while cooking the pasta, stir in an extra splash of warm bean liquid or water.
Ingredient substitutions
- dried borlotti beans → cannellini beans or cooked jarred borlotti beans with warm water
- durum wheat semolina flour → equal parts plain flour and fine semolina
Storage
Store leftovers in an airtight container in the fridge for up to two days.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring in a splash of water to loosen the pasta.
Common mistakes to avoid
- •Discarding the bean cooking liquid, which robs the broth of body and flavour.
- •Rolling the pasta too thin, causing the ribbons to break apart during simmering.
- •Serving the dish boiling hot straight from the stove before the broth has settled.
Serving suggestions
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