Fagioli Pasta (Bean Pasta)
Serve this as you would regular pasta with butter and cheese, red sauce, or garlic and oil. If you use canned beans, make sure to rinse and drain them well before using.
Serves: 10Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Easy
- ½ cup cooked cannellini beans (or substitute another legume of your choice)
- 2 cups whole-grain flour
- 1 cup all-purpose flour
- ⅛ tsp. salt
- 3 eggs
- ¼ cup olive oil
- ¼ cup water
- Purée the cooked beans. Sift the flours and salt into a large bowl. In a separate bowl, whisk the eggs. Mix the beans, oil, and water into the eggs.
- Make a well in the center of the flour, and pour in the egg mixture. Mix together all the ingredients by hand or in a mixer with a dough hook for about 3 minutes, until the dough forms into a ball. Wrap the dough in plastic wrap and let rest in the refrigerator for at least 1 hour. Allow dough to return to room temperature if it has rested in the refrigerator for more than an hour.
- Knead the dough for a few minutes before rolling it out on a floured surface. Form or shape pasta as desired.