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RECIPE
11 INGREDIENTS7 STEPS35MIN

Pasta E Fagioli

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Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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Pasta e fagioli, also known as Pasta and fazool or pasta and fasule, is an ancient pasta part of the "cucina povera". Pasta e fagioli has been around for decades and it's still a very popular dish in Italian households. Back in the old days, during WWII Pasta and fagioli was an everyday dish as it was easy and cheap to make. Beans were named "Poor Man's Meat" as they are full of proteins. This pasta is kind of a beans soup with pasta.

35MIN

Total Time
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG
Ingredients
US / METRIC
Servings:
1
Serves 1
4 1/3 cups
1
to taste
Water
to taste
Dried White Beans
to taste
Rock Salt
to taste
Extra-Virgin Olive Oil
1
Small  Carrot , diced
1
Small  Onion , diced
to taste
Tomato Passata
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Nutrition Per Serving
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CALORIES
1974
FAT
9.9 g
PROTEIN
60.0 g
CARBS
401.6 g

Directions

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Step 1
On a flat surface add the All-Purpose Flour (500 gram) and make a well in the center. Crack an Egg (1) and beat into the flour. Add a little Water (to taste) and start to knead. Add water as needed. The dough should not be too hard or too soft but instead feel like play-doh.
Step 2
After you've kneaded it, cover it with a bowl and let it rest for 10-15 minutes.
Step 3
In a pot add the Dried White Beans (to taste), Water (to taste), Rock Salt (to taste) and boil to till the beans are cooked.
Step 4
In a another pot add the Carrot (1), Onion (1), Extra-Virgin Olive Oil (to taste) and Tomato Passata (to taste). Add in Fresh Basil Leaf (to taste), Rock Salt (to taste) and continue to simmer the sauce over medium heat.
Step 5
Once the dough has rested, begin to roll it out with a rolling pin until very thin. Dust with All-Purpose Flour (to taste) to avoid sticking and cut into long strips.
Step 6
Then, stack into groups of 3 strips and cut to make the sagne pasta shape. In a pot of boiling water, add Rock Salt (to taste) and the pasta. Cook for 5 minutes then serve in a bowl.
Step 7
Add 5 large ladles of sauce into the beans and mix. Pour the sauce with beans mixture into the pasta and mix well. Serve and enjoy!

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Nutrition Per Serving
Calories
1974
% Daily Value*
Fat
9.9 g
13%
Saturated Fat
2.4 g
12%
Trans Fat
0.0 g
--
Cholesterol
182.3 mg
61%
Carbohydrates
401.6 g
146%
Fiber
17.7 g
63%
Sugars
10.7 g
--
Protein
60.0 g
120%
Sodium
128.3 mg
6%
Vitamin D
1.0 µg
5%
Calcium
156.8 mg
12%
Iron
24.6 mg
137%
Potassium
1016.4 mg
22%
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