A traditional first course of Molise … a local recipe from grandma Rosa’s recipe book.
Sagnette with beans: let us start
Cooking time: 10 minuti
Preparation time: 50 minuti
Servings: 4 persone
Sagnette e fagioli: ingredients
Sagnette e fagioli: directions
The first thing to do is to prepare the pasta dough for the Sagnette.
Create a fountain with durum wheat flour. Add some oil, warm water and a pinch of salt to the center.
Start kneading by forming a ball by taking flour from the high edges of the fountain.
Work the dough with the palms of your hands. Remember to always work the dough on a well floured surface.
Once the preparation of the dough is finished, let it rest at least 30 minutes.
Let us go ahead with the sauce. Remove the rind and cut the aged bacon into strips.
Wash and clean celery removing its strings before cutting it into small pieces. Peel and chop the onion.
Heat up some extra virgin olive oil in a pan, add the celery and onion and brown a bit.
Add the bacon and brown until the fat becomes transparent.
Lower the heat and let the mixture cool before adding the grounded red pepper powder.
In the meantime, heat up water for the pasta.
Roll out the dough that has rested by using of a wooden rolling pin on a floured pastry board and form a circle.
Roll the dough on the rolling pin and cut it from the top of the rolling pin, letting the dough fall on the pastry board.
Cut the dough in half, overlap the parts obtained and cut the Sagnette about 1 cm wide.
Add the beans to the sauce and heat them up. Pour the pasta a little at a time into the previously salted water.
Add a ladle of cooking water to the sauce and mix it.
Drain the Sagnette when they are ready and add the pasta directly into the pan with the sauce.
Serve your Sagnette and beans with aged bacon.