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RECIPE
10 INGREDIENTS11 STEPS1hr 30min

Pasta E Fagioli

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.
Pasta E Fagioli Recipe | SideChef
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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.
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.
http://www.vincenzosplate.com/
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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.
http://www.vincenzosplate.com/
1hr 30min
Total Time
1hr 20min
Active Time
$3.32
Cost Per Serving

Ingredients

US / METRIC
Servings:
1
Serves 1

Dough

4 1/3 cups
plus extra for dusting
1
as needed
Water

Sauce

1/2
chopped into small cubes
1/3
Onion
chopped into small cubes
to taste
Extra-Virgin Olive Oil
as needed
White Beans
1.7-2.1 oz per person
1 bottle
(500 mL)
Tomato Passata
to taste
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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

Cooking Instructions

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Step 1
To start making Pasta e Fagioli you first prepare the sagne pasta dough, so pour flour on your wooden board. Make a mound with the All-Purpose Flour (4 1/3 cups) and create a well in the center. Crack the Egg (1) into the well and start whisking it carefully using a fork.
Step 2
While doing this, bring the edges of the flour into the center with the fork, and quickly continue to cover the egg all the way around. Once all flour is incorporated, add a little bit of Water (as needed) , and use your hands to start kneading the dough.
Step 3
Begin to mix together using both hands until the sagne dough begins to form. Keep kneading so that it starts to form together and eventually smooth out. When you’re happy with the consistency let the dough rest for 10-15 minutes covering it with a bowl.
Step 4
While you’re waiting for the sagne dough to rest and put the White Beans (as needed) in a pot. Add Water (as needed) , a pinch of Sea Salt (to taste) and bring to the boil. It will take approx 15-30 minutes.
Step 5
As the beans cook, put a pot on the stove and drizzle Extra-Virgin Olive Oil (to taste) along with Carrot (1/2) and Onion (1/3) letting them saute.
Step 6
Once carrot and onion start to brown, add the Tomato Passata (1 bottle) a pinch of Sea Salt (to taste) , Fresh Basil Leaves (to taste) , and simmer for 30 minutes.
Step 7
Once the dough has rested, begin flattening it using your hands for a couple of minutes. Then, with the rolling pin, start to roll out the dough, moving it forward and back, by pressing gently and spreading the dough from the center, out. Continue this process until the dough reaches the desired thickness.
Step 8
Next, place one strip on the top of the other (3 layers), and start cutting smaller strips – it’s OK if they’re not all exactly the same size!
Step 9
When all the sagne is ready to be boiled, place a large pot full of water on the stove and bring it to a boil before adding a pinch or two of Sea Salt (to taste) .
Step 10
Once the water boils, cook the sagne for 5-6 minutes then drain and transfer them to a large bowl.
Step 11
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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