For the dough
• 300 gr. flour;
• 3 eggs.
For the beans
• 1/2 onion;
• 2 cloves of garlic;
• 1 carrot;
• 1 rib of celery;
• extra virgin olive oil;
• 300 gr. dried beans (soaked from the night before) or 1 kg of fresh beans;
• 50 gr. of bacon;
In a bowl begin to knead 300 gr. flour and eggs and a pinch of salt and drain with a fork. When the mixture begins to compact add a bit 'of water (half cup or less should be sufficient). Continue working the dough with a fork, then with your hands and transfer it on a countertop made of wood. Continue the process if necessary and add the flour, especially if you notice that the dough is too sticky. Work vigorously for about ten minutes. Form a ball with the dough and let rest for about half an hour.
After this time, take the dough and roll out a thin sheet on a floured surface. Sprinkle flour on the dough and roll it up on itself (if it's too big divide it into two). With a smooth Blade Knife (or a smooth paste size) cut the dough (like if you want to make the noodles but in a more irregular and thicker strips).
Put maltagliati thus obtained on a floured tray and let rest for a few hours before cooking.
Prepare the sauce with half a sliced onion, 2 cloves of garlic, 1 carrot and 1 stick of celery, chopped and half cup of oil.
As soon as the garlic turns golden, add the diced bacon and 1 kg of fresh beans (or 300 grams of dried beans put to soak in water the night before) and two quarts of lightly salted water. Boil the beans rather slowly and add more hot water if necessary.
Reached cooking beans together maltagliati, which will cook for a few minutes. Season with salt and freshly ground pepper and a drizzle of extra virgin olive oil raw. Serve hot, remember, however, that the preparation should not be very soupy.
Edited by the editorial team
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Last modified date: 25/11/2016