• 400g durum wheat flour
• 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
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.