Sagne e Fasciule Molisane

Name: Sagne e Fasciule Molisane
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Molisana
Ingredients: 300 g durum wheat semolina flour; 160 ml lukewarm water; 250 g dried cannellini beans; 60 ml Extra virgin olive oil; 2 pieces Garlic cloves; 150 g tomato passata; 1 piece dried red chilli; 1 piece fresh rosemary sprig; 10 g Fine sea salt

A comforting Molisano bowl of flour-and-water ribbon pasta simmered with tender beans, garlic, and dried chilli, also known as sagne e fagioli.

🇮🇹Italy· Molise

Prep: 35 min
Cook: 45 min
Total: 80 min
Servings: 4
Difficulty: Medium
Calories: 480 kcal

Ingredients

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Servings

300 g durum wheat semolina flour — semola di grano duro rimacinata
160 ml lukewarm water — for kneading the pasta
250 g dried cannellini beans — soaked overnight and boiled until tender, or use 500g cooked beans
60 ml Extra virgin olive oil — Molisano oil preferred
2 pieces Garlic cloves — peeled and lightly crushed
150 g tomato passata — light sieved tomato puree
1 piece dried red chilli — crushed diavolillo chilli or chilli flakes
1 piece fresh rosemary sprig — whole sprig for infusion
10 g Fine sea salt — to taste

Equipment

•Rolling pin or pasta machine
•Large saucepan
•Large pot
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 12 g
carbs: 74 g
fibre: 9 g
protein: 18 g
calories: 480 kcal

Instructions

1
Tip the semolina onto a clean worktop and make a central well.
2
Pour in the lukewarm water gradually, drawing in the flour with a fork.
3
Knead the dough firmly for 10 minutes until smooth and elastic.
4
Cover the dough with an upturned bowl and rest for 20 minutes.
5
Roll the dough out on a lightly floured surface to a 2mm thickness.
6
Cut the sheet into short flat strips about 1cm wide and 4cm long.
7
Warm the olive oil in a wide saucepan over medium heat.
8
Fry the crushed garlic, dried chilli, and rosemary sprig until fragrant.
9
Stir in the tomato passata and cooked beans along with 300ml of bean cooking water.
10
Simmer the bean sauce gently for 15 minutes until rich and slightly thick.
11
Boil the sagne in salted water for 3 minutes until tender.
12
Drain the pasta and toss it through the bubbling bean sauce before serving.

Chef's tips

Reserve plenty of starchy bean cooking liquid to loosen the sauce as the fresh pasta absorbs moisture quickly. Keep the sagne rustic by cutting them into irregular diamond or rectangular lengths.

Ingredient substitutions

durum wheat semolina flour → half plain plain flour and half fine semolina
dried cannellini beans → tinned cannellini beans or borlotti beans, rinsed and drained

Storage

Store leftovers in an airtight container in the fridge for up to two days.

Reheating

Reheat gently in a saucepan over low heat with a splash of water to loosen the starches.

Common mistakes to avoid

•Rolling the pasta too thin, which causes the sagne to lose their pleasant chewy bite.
•Draining all the bean cooking liquor, leaving the final dish dry and clumpy.

Serving suggestions

Serve immediately in warm terracotta bowls with an extra drizzle of raw olive oil.Top with extra crushed dried chilli flakes for a fiery Molisano finish.