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.
After you've kneaded it, cover it with a bowl and let it rest for 10-15 minutes.
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.
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.
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.
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.
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!