Pasta e fagioli

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Ingredients
300g flour 100g breadcrumbs, salt, water, for the sauce: 300g flour, 30g butter, 2 tablespoons of olive oil, 50g of bacon pesto (parsley and beaten with a clove of garlic), 1 stalk celery, finely chopped , 1 chopped carrot, 1 / 2 chopped onion, 1 tablespoon of tomato concentrate (diluted in half a glass of water) or 300g of tomato sauce, salt, pepper cheese grana (grated).

Conduct recipe

Fry in the pan of bacon and chopped vegetables with olive oil and butter. Put beans, salt, pepper and let it season for a few minutes. Pour sauce or concentrate and cook over a low heat, gradually adding, if necessary, a little 'of warm water (until cooked thoroughly). Sieve the flour on spianatoia and breadcrumbs and add sufficient water to achieve a soft but elastic dough. Dall'impasto try to get the cylinders at large as a pencil. Separate with your hand a little bit after the other and pinched (using the coast of the thumb) on spianatoia floured, roll and then on yourself, and if all goes well we will have to get small dumplings inside cables. Boil now "pisarei" in salted boiling water while they are afloat (in minutes), drain with a perforated ladle and put them in a bowl. Season the sauce with beans and finish with grated grana cheese.

Proposal by: radiosity