Pasta E Fagioli Originale Recipe
Cannellini Beans Soup with Homemade Capellini
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Ingredients
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Brodo (Vegetable Broth)
Zuppa e Ragù di Fagioli (Soup and Bean Base)
Pasta (Homemade Capellini)
Finishing & Garnish
Method
Brodo (Vegetable Broth)
- 1
Make the broth
In a 4–5 qt pot, heat 1 tablespoon olive oil over medium heat. Add the roughly chopped onion, carrot and celery and cook, stirring, 3–4 minutes until slightly softened. Add smashed garlic, bay leaf, thyme, 8 cups water and 1 tsp salt. Bring to a gentle simmer, reduce heat and simmer uncovered 20 minutes. Strain vegetables, reserving broth. Discard solids. Keep broth warm.
Pasta (Homemade Capellini)
- 2
Make the dough
On a clean work surface, combine 2 cups all-purpose flour, 1/4 cup semolina flour and 1/2 tsp salt. Make a well in the center, add 2 large eggs and 1 teaspoon olive oil. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms. Knead by hand 8–10 minutes until smooth and slightly springy; if dough is too dry add up to 1 tablespoon water. Wrap in plastic and rest 30 minutes at room temperature.
- 3
Roll and cut capellini
After resting, divide dough into 4 pieces. Working with one piece at a time, flatten and dust with flour/semolina. Roll thin with a pasta machine to the thinnest setting for capellini or roll by hand. Fold lightly and cut into very thin strands (~1 mm). Unfold and dust with semolina to prevent sticking. Hang or lay flat on a floured tray while you prepare the soup. Fresh capellini cooks quickly in 1–2 minutes in simmering liquid.
Zuppa e Ragù di Fagioli (Soup and Bean Base)
- 4
Prepare the bean ragù
In a wide pot or deep skillet, heat 3 tablespoons extra virgin olive oil over medium heat. Add finely diced onion, carrot and celery and sweat gently 6–8 minutes until translucent and soft but not browned. Add minced garlic and cook 30–45 seconds until fragrant. Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize slightly. Add 3 cups drained cannellini beans and 1 cup reserved broth (or warm vegetable broth). Simmer 6–8 minutes to meld flavors.
- 5
Create textured bean base
Remove approximately 1 cup of the bean mixture and set aside. Using an immersion blender, pulse the remaining bean mixture in the pot until mostly smooth but still slightly chunky (or transfer half to a blender and puree, then return). Return the reserved whole beans to the pot to provide texture. Adjust consistency with additional warm broth if too thick. Season with 1 tsp salt, 1/2 tsp freshly ground black pepper, 1/4 tsp red pepper flakes and 1 tsp chopped rosemary (or 1/2 tsp dried). Stir in 2 tablespoons chopped parsley. Keep the ragù at a gentle simmer.
Assembly and Finish
- 6
Cook pasta in soup
Bring the bean soup to a gentle simmer. Add the fresh capellini directly to the pot in small nests, stirring gently to separate. Fresh capellini will cook in 1–2 minutes; taste for doneness. Use additional reserved broth or water if the soup becomes too thick while the pasta cooks.
- 7
Finish and serve
When pasta is al dente, remove from heat. Stir in 2 tablespoons extra virgin olive oil and 1/2 cup grated Pecorino Romano (reserve a little for serving). Taste and adjust seasoning with salt and freshly ground black pepper. Ladle into warm bowls, garnish with chopped parsley, a grind of black pepper and additional cheese if desired. Drizzle a little extra virgin olive oil over each serving.