Pasta E Roveja

Name: Pasta E Roveja
Ingredients: For soup; 1/2 cup roveja - or other dried beans; 1-2 carrots; 1/2 onion; 1-2 celery stalk; 2-4 garlic cloves; 1 tablespoon extra virgin olive oil; hot water; salt and black pepper; sage and rosemary, ground; For pasta; 2 1/2 cups whole semolina flour; 1 tablespoon extra virgin olive oil; 1/2 teaspoon turmeric powder; 1/4 teaspoon salt; warm water

16 ingredients

8 steps

Ingredients

For soup
1/2 cup roveja - or other dried beans
1-2 carrots
1/2 onion
1-2 celery stalk
2-4 garlic cloves
1 tablespoon extra virgin olive oil
hot water
salt and black pepper
sage and rosemary, ground
For pasta
2 1/2 cups whole semolina flour
1 tablespoon extra virgin olive oil
1/2 teaspoon turmeric powder
1/4 teaspoon salt
warm water

Directions

1

Soak beans as required.
2

Mince onion, carrot, celery and garlic. Heat olive oil in a pot and fry veggies for 5-10 minutes, stirring, until translucent.
3

Strain and wash very well roveja and add to the pot. Stir and cook for 5 minutes.
4

Add some hot water - about 6 cups - and cook until legumes are tender. Add salt, pepper, sage and rosemary.
5

n a bowl mix all ingredients and knead until a soft but dry dough is formed. Set aside covered for 30 minutes.
6

Roll it on a clean surface - I use a wide wood cutting board - or use a pasta machine. You can use some more semolina flour to dust if the dough is sticky. When the pasta is thin, cut it in irregular shape and let dry a bit.
7

When the soup is ready drop maltagliati and let cook for 5-10 minutes. You don't want it to be al dente, but a bit mushy.
8

Serve warm and sprinkle with more ground black pepper.