Sagne e Fagioli
Sagne e fagioli, locally called sagne e fasciule, is an unrefined Abruzzese dish of hand-cut eggless pasta ribbons simmered with tender borlotti beans.
- Prep
- 40 min
- Cook
- 35 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 490 kcal
Equipment
- •Rolling pin
- •Heavy-bottomed pot
- •Chef's knife
- •Wooden pasta board
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 11 g
- carbs
- 82 g
- fibre
- 9 g
- protein
- 18 g
- calories
- 490 kcal
Instructions
- 1
Mix the semolina, plain flour and lukewarm water in a bowl until a firm dough forms.
- 2
Knead the dough on a wooden board for eight minutes until smooth and elastic.
- 3
Cover the dough with a clean cloth and rest for thirty minutes at room temperature.
- 4
Roll the dough out with a rolling pin to a thickness of two to three millimetres.
- 5
Cut the rolled dough into short rectangular strips roughly one centimetre wide and four centimetres long.
- 6
Dust the cut sagne lightly with semolina flour to prevent them sticking together.
- 7
Heat the extra virgin olive oil in a heavy pot over medium-low heat.
- 8
Add the sliced garlic and crushed chilli, cooking until fragrant and pale gold.
- 9
Add the crushed tomatoes, rosemary sprig and half a teaspoon of salt to the pot.
- 10
Simmer the tomato sauce for ten minutes, then stir in the beans and their cooking liquid.
- 11
Boil the fresh sagne in salted water for three minutes until tender.
- 12
Transfer the pasta and half a ladle of pasta water to the beans, stirring until thick and creamy.
Chef's tips
Do not roll the pasta dough too thin; sagne should have a firm, rustic bite. Crush a few spoonfuls of the beans against the pot wall to make the broth naturally thicker. If the mixture looks dry after adding the pasta, stir in an extra splash of the hot pasta water.
Ingredient substitutions
- cooked borlotti beans → cooked cannellini or Paganica white beans
- durum wheat semolina flour → an equal quantity of all-purpose plain flour, though pasta will be softer
Storage
Store leftovers in an airtight container in the refrigerator for up to two days.
Reheating
Warm gently in a saucepan over medium-low heat with a splash of water to loosen the thickened sauce.
Common mistakes to avoid
- •Draining the pasta too dry without saving the starchy cooking water to bind the pot.
- •Rolling the sagne pastry sheet paper-thin like egg pasta, losing the dense chew.
- •Allowing the garlic to burn in the olive oil, which creates a bitter undertone.
Serving suggestions
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