Hey guys, even today you caught me red-handed while I'm making fresh homemade pasta. Specifically, I'm about to make maltagliati, a very simple pasta shape that goes well with full-bodied and rustic sauces. What am I going to cook today? As a good Veneta d.o.c., I decided to offer you one of our typical dishes: pasta with beans. Generally, it is customary to enrich this dish with lard and bacon, but if you want to cut the calories a little, I propose the lighter version.
Video of the Recipe
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Identity Card of the Recipe
- 115 KCal Calories per serving
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Ingrediants
For the fresh pasta (maltagliati)
- 100 g of white flour of type 00
- 100 g of re-milled durum wheat semolina
- 120 g (2 medium) of eggs
For the sauce
- 1 pinch of salt
- 1 sprig of rosemary
- 100 g of peeled tomatoes or canned cherry tomatoes
- 1 sprinkle of pepper
- 2 tablespoons of extra virgin olive oil
- 200 g of dried beans
- 150 g of carrots
- q.s. of water
- 1 stick of celery
Materials Needed
- Bowls
- Pastry board
- Wooden spoon
- Pasta machine or rolling pin
- Knife or pastry wheel
- Large saucepan
- Ladle
- Pan with lid
- Vegetable mixer
Preparation
Please note
To prepare this recipe we used dried beans. For this, it is good to start the night before, soaking the beans in plenty of water.
After 8-10 hours of soaking, the beans are ready to be cooked.- Rinse the beans from the soaking water to eliminate the anti-nutritional substances (phytates). Dip them into a saucepan filled with cold water and bring to a boil: cook for 1 hour and a half or two. It is recommended to salt at the end: the salt in fact tends to harden the outer coating.
- Meanwhile, prepare the accompanying sauce. Carefully wash carrot and celery. Peel the carrot and remove any filaments from the celery. Cut the vegetables into small pieces and finely chop them in a blender.
- Brown the vegetables in a saucepan, adding a drizzle of oil and a little salt. Also add the peeled tomatoes and continue cooking for 10 minutes.
- Prepare the fresh pasta as described in THIS VIDEO. To obtain maltagliati with the help of a knife or a pastry wheel.
- Remove the boiled beans from the cooking broth, using a slotted spoon. Sauté the beans in the sauce, adding a couple of ladles of broth.
- Dip the fresh pasta directly into the sauce and continue cooking for 5-7 minutes.
Did you know that
Pasta tastes better if cooked directly in the sauce and slowly adding the cooking liquid of the beans!- Finish cooking by adding a sprig of rosemary to the pasta.
- Serve the steaming pasta and beans immediately.
Alice's comment - PersonalCooker
In addition to being an objectively good and satiating dish, pasta and beans stands out from other classic first courses because they are perfectly balanced from a nutritional point of view. In fact, the association of legumes (beans) and cereals (pasta) undoubtedly improves the protein quality because the amino acids that the beans are lacking are supplied by the pasta and vice versa (mutual integration). A good dish, which is good for health.Nutritional values and Health Comment on the recipe
Pasta e Fagioli is a first course based on cereals and legumes. It mainly contains complex carbohydrates but the proteins, although not present in large quantities, compensate each other, obtaining a high biological value. Fat and cholesterol are limited and fiber is in abundance. The average portion of Pasta and Beans ranges from 250 to 300g (290-345kcal).
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