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    “Sagne” and beans

    Straight from Molise, this dish is the definition of comfort food.

    Serves 4-6

    • 400g durum wheat flour
    • Water
    • 200g borlotti (cranberry) beans, cooked
    • 1 tin peeled tomatoes
    • 150 ml tomato purée (passata)
    • 1 celery stalk, finely diced
    • ½ onion, diced
    • 1 carrot, diced
    • Dried chilli flakes
    • Olive oil
    • Salt

    1. On a pastry board, work the flour and water into a dough.
    2. Roll out the pastry into fine sheets. Cut into strips measuring 2.5 x 0.5 cm. If you have a pasta-machine, use the “tagliatelle” attachment to make the sagne.
    3. Lay the pasta strips on a tray and dust with flour, to prevent sticking. Set aside to rest.
    4. Meanwhile, in saucepan, sauté the onion, celery and carrot. Add the beans, tomato and a glass of water. Simmer until the liquid has reduced slightly.
    5. Once the bean sauce is ready, bring a pot of salted water to the boil and cook the sagne for about 5 minutes, stirring regularly. Drain and combine with the bean sauce. Serve hot; with chilli, if desired.