Every region of Italy has its own version of pasta and beans – it’s a great combo and there are a surprising number of ways to make it. This is the village of Sezze’s version, demonstrated by Lidia. It’s good for chilly days. For the pasta you will need:
100g semolina flour (semola rimacinata)
500g 00 flour
3 eggs, 100ml (approx) of water
For the beans you will need:
500g dried cranberry or borlotti beans, soaked overnight
2 twigs rosemary
1 garlic clove
1 teaspoon sea/crystal salt
10g fresh fennel herb or 1 teaspoon crushed fennel seeds
200ml tomato passata, water
1 pork bone or trotter, some skin – these thicken and add flavour to the bean stock.
This is a the second upload – apologies. I made a mistake in the voiceover 🙄