Sagne e Fagioli Ciociare
A hearty peasant dish from the Ciociaria hills made with hand-cut flour-and-water pasta simmered directly in a thick, savoury bean and tomato broth.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 485 kcal
Equipment
- •Rolling pin
- •Wooden pasta board
- •Large heavy-based pot
- •Chef knife
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 12 g
- carbs
- 78 g
- fibre
- 9 g
- protein
- 16 g
- calories
- 485 kcal
Instructions
- 1
Combine the plain flour, semolina, and a pinch of salt on a clean work surface.
- 2
Form a central well and gradually mix in the lukewarm water using a fork.
- 3
Knead the dough firmly for ten minutes until smooth and elastic.
- 4
Cover the dough with an upturned bowl and rest for twenty minutes.
- 5
Roll the dough out with a rolling pin to a thickness of two millimetres.
- 6
Cut the dough sheet into rough strips about two centimetres wide and four centimetres long.
- 7
Heat the olive oil, crushed garlic, and chilli flakes in a large pot over medium heat.
- 8
Pour in the tomato passata, rosemary sprig, cooked beans, and their cooking liquid.
- 9
Simmer the bean sauce gently for fifteen minutes, lightly mashing a few beans to thicken.
- 10
Drop the fresh sagne directly into the bubbling bean pot and stir gently.
- 11
Cook for three to four minutes until the pasta is tender and the sauce is creamy.
- 12
Remove the rosemary sprig and ladle the sagne into shallow bowls with fresh olive oil.
Chef's tips
Do not boil the pasta in separate water. Cooking the sagne directly inside the bean liquid releases fresh starch that turns the broth naturally rich and creamy. If the pot becomes too dry while simmering, splash in a little hot water.
Ingredient substitutions
- cannellini beans → borlotti beans or dried beans soaked and simmered until tender
- fine durum wheat semolina → an equal quantity of plain flour if semolina is unavailable
Storage
Store leftovers in an airtight container in the fridge for up to two days, noting that the pasta will continue to absorb the broth.
Reheating
Reheat gently in a saucepan over low heat with a few spoonfuls of hot water to loosen the thickened sauce.
Common mistakes to avoid
- •Rolling the pasta dough too thick, which prevents it from cooking evenly in the bean broth.
- •Draining away the bean cooking liquid, which is needed to create the signature thick sauce base.
- •Letting the pot boil vigorously after adding the pasta, which can break the delicate fresh sagne.
Serving suggestions
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