Entree: Italy – Abruzzo – Taccozzelle e Fagioli (Rustic Abruzzo fresh ribbon pasta with white beans in a tomato‑olive oil sauce)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 15 min

Additional 30 min

Total 2 hrs

Ingredients

- 2 cups (250 g) all-purpose flour
- 3 large eggs
- 1 tsp (5 ml) extra-virgin olive oil for pasta dough
- 1 cup (200 g) dried cannellini beans, soaked overnight and drained
- 4 cups (960 ml) water or low-sodium chicken/vegetable stock for cooking beans
- 2 tbsp (30 ml) extra-virgin olive oil, plus extra for serving
- 3 oz (85 g) pancetta, diced (optional for tradition; can omit for vegetarian)
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 1/2 tsp (2 g) crushed red pepper flakes (peperoncino), optional
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 cup (240 ml) crushed tomatoes
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper, plus more to taste
- 1/3 cup (30 g) finely grated Pecorino Romano or Parmigiano-Reggiano, plus extra for serving
- Fresh flat-leaf parsley, chopped for garnish (optional)

Instructions

1. Make the pasta dough: on a clean surface pile the flour and make a well; add eggs and 1 tsp olive oil, mix to form a dough, knead 8–10 minutes until smooth. Wrap and rest 30 minutes.
2. Prepare the beans: place soaked, drained beans in a pot with 4 cups water or stock, rosemary sprig and bay leaf. Bring to a simmer and cook gently 45–60 minutes until beans are tender. Remove rosemary and bay leaf, reserve 1 cup (240 ml) cooking liquid; season with 1/2 tsp salt.
3. Roll and cut pasta: roll rested dough thin (about 1–2 mm) and cut into wide strips (taccozzelle), about 3/4 inch (2 cm) wide. Dust with flour to prevent sticking.
4. Make the sauce: heat 2 tbsp olive oil in a heavy skillet over medium heat. Add pancetta if using and cook until lightly crisp, 3–4 minutes. Add onion and sauté until translucent, 6–8 minutes. Add garlic and red pepper flakes and cook 30 seconds until aromatic.
5. Finish sauce: stir in crushed tomatoes and simmer 6–8 minutes. Add cooked beans and about 1/2 cup (120 ml) reserved bean cooking liquid; simmer gently to meld flavors, 5–7 minutes. Adjust salt and pepper.
6. Cook pasta and combine: bring a large pot of salted water to a boil. Cook taccozzelle until al dente, 2–3 minutes for fresh pasta. Reserve 1/2 cup (120 ml) pasta cooking water, then drain.
7. Toss pasta with sauce: add pasta to skillet with beans, toss gently adding reserved pasta water as needed to loosen. Stir in grated cheese, adjust seasoning.
8. Serve: divide among bowls, finish with a drizzle of olive oil, extra grated cheese and chopped parsley.