Start with cooked, drained borlotti beans; the method does not include cooking dried beans.
Make ahead Make the tomato-and-bean sauce earlier on the day of serving, cool promptly and refrigerate. Roll and cook the pasta close to serving; combine only when ready to eat.
Sagne e fagioli
Prep 35 min · Cook 45 min · Rest 30 min · Yield 4 portions (about 4 portions per batch) · Difficulty Easy
Method
Put the dough semolina in a bowl. Add the dough water gradually, mixing, then knead for about 10 minutes until firm and smooth. Cover and rest for 30 minutes. The dough should hold its shape without crumbling or sticking.Put the dough semolina in a bowl. Add the dough water gradually, mixing, then knead for about 10 minutes until firm and smooth. Cover and rest for 30 minutes. The dough should hold its shape without crumbling or sticking.
Warm the oil in the saucepan. Add onion, carrot and celery and soften over medium-low heat for 5 minutes without browning. Add peeled tomatoes, passata, sauce water, cooked beans and one third of the salt. Simmer gently for 25 minutes, stirring occasionally, keeping the sauce moist.Warm the oil in the saucepan. Add onion, carrot and celery and soften over medium-low heat for 5 minutes without browning. Add peeled tomatoes, passata, sauce water, cooked beans and one third of the salt. Simmer gently for 25 minutes, stirring occasionally, keeping the sauce moist.
Roll the rested dough in manageable pieces to about 1 mm thick. Dust lightly with the reserved semolina. Cut into strips about 5 mm wide and 3 cm long. Spread loosely on a tray and shake off excess dusting flour with a sieve just before cooking.Roll the rested dough in manageable pieces to about 1 mm thick. Dust lightly with the reserved semolina. Cut into strips about ¼ in wide and 1¼ in long. Spread loosely on a tray and shake off excess dusting flour with a sieve just before cooking.
Bring a generous amount of water to a boil in the pasta pot, leaving room for the pasta and add the remaining salt. Cook the sagne for 3–5 minutes, stirring gently so they separate. Taste a strip: it should be tender with no hard, floury center. Reserve some cooking water before lifting out the pasta.Bring a generous amount of water to a boil in the pasta pot, leaving room for the pasta and add the remaining salt. Cook the sagne for 3–5 minutes, stirring gently so they separate. Taste a strip: it should be tender with no hard, floury center. Reserve some cooking water before lifting out the pasta.
Fold the pasta into the hot bean sauce. Add reserved cooking water a little at a time until the mixture falls freely from the spoon and a little broth gathers around the pasta. Heat together briefly and serve immediately in warmed bowls.Fold the pasta into the hot bean sauce. Add reserved cooking water a little at a time until the mixture falls freely from the spoon and a little broth gathers around the pasta. Heat together briefly and serve immediately in warmed bowls.
