Maltagliati e Fagioli
A comforting Emilian soup of borlotti beans simmered with irregular fresh egg pasta offcuts in a rich, savoury broth.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 490 kcal
Equipment
- •Large heavy-bottomed pot or Dutch oven
- •Immersion blender or potato masher
- •Wooden spoon
- •Sharp knife
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 14 g
- carbs
- 68 g
- fibre
- 11 g
- protein
- 21 g
- calories
- 490 kcal
Instructions
- 1
Heat olive oil in a large pot over medium heat and fry the diced pancetta until lightly golden.
- 2
Add the chopped onion, carrot, and celery soffritto (aromatic base) and cook until soft and sweet.
- 3
Stir in the crushed garlic, tomato paste, drained borlotti beans, and the rosemary sprig.
- 4
Pour in the water, add the Parmigiano Reggiano rind, and bring to a gentle boil.
- 5
Lower the heat, cover partially, and simmer for 40 to 45 minutes until the beans are tender.
- 6
Discard the rosemary sprig and garlic clove from the pot.
- 7
Ladle one third of the beans into a bowl, blend until smooth, and stir the purée back into the pot.
- 8
Season the broth well with fine sea salt and freshly cracked black pepper.
- 9
Bring the soup back to a rolling simmer and drop in the fresh maltagliati pasta scraps.
- 10
Cook for 2 to 3 minutes until the fresh pasta is tender and cooked through.
- 11
Remove the pot from the heat and let it rest for 5 minutes before serving.
Chef's tips
Blending a portion of the cooked beans creates the classic velvety texture without needing cream or starch. Keep extra hot water or broth on hand, as fresh egg pasta absorbs liquid rapidly once added. If using canned borlotti beans, reduce the simmering time to 15 minutes before adding the pasta.
Ingredient substitutions
- pancetta → a spoonful of extra virgin olive oil for a vegetarian version
- dried borlotti beans → two 400 g cans of borlotti beans, rinsed and drained
- fresh egg pasta dough (sfoglia) → dried maltagliati or broken lasagne sheets
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 warm water to loosen the thickened broth.
Common mistakes to avoid
- •Boiling the fresh pasta too early, which causes it to turn soggy while resting.
- •Adding salt to the beans at the beginning, which can toughen dried bean skins.
- •Leaving the soup too watery by skipping the step of blending part of the beans.
Serving suggestions
Cooked Maltagliati e Fagioli?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Emilia-Romagna
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
