Pasta fazool Recipe
- 130g/4½oz semolina
- 130g/4½oz 00 flour
- 120g/4oz egg yolks (about 6 large yolks)
- 1.5 litres/2½ pints chicken stock
- 20g/¾oz 'nduja, chopped, or use pancetta
- ½ onion, finely chopped
- 2 celery stalks, including leaves, finely chopped
- 1 small carrot, grated on a fine microplane
- small pinch dried chilli flakes
- 1 garlic clove, crushed
- 1 x 400g tin borlotti beans
- 100-125g/4-4½oz good-quality tinned tomatoes, skinned and de-seeded
- 1 tsp tomato purée
- 2-4 tbsp extra virgin olive oil
- salt and pepper
- 1 tbsp micro basil cress
- 1 tbsp micro baby red vein sorrel
- For the cavatelli, bring all the ingredients together in a large bowl or food processor and to form a dough. Allow the dough to rest for at least an hour in the fridge before shaping the pasta.
- To make the cavatelli, cut the pasta into pieces and roll into long batons. Cut into 1cm/½in pieces. Using a sharp knife roll the knife along the pasta to create rolled up tiny shells.
- For the pasta fazool, bring the chicken stock to the boil in a saucepan.
- In a separate pan, on a medium-to-low heat, add the 'nduja and let some fat render out. Add the finely chopped onion and cook briefly for 2-3 minutes, just until the n’duja has melted and the onion is soft and translucent. Add the celery and carrot and cook for 5 minutes. Add the chilli and the garlic. Cook for 5 minutes without letting the garlic brown.
- Add the beans and enough of the boiling chicken stock to just cover the mixture. Let all this cook for 10 minutes and then remove about a third of the beans. Mash or blend them then put back in the pan.
- Add the tomatoes and stir, add the tomato purée, cook for a couple of minutes and season with salt and pepper, to taste.
- Add 150g/5½oz of the pasta to the chicken stock and cook for 8-10 minutes. Then drain and add the pasta to the beans with some of the stock – the consistency should not be too soupy, but not really dry. Finish with the basil, baby red vein sorrel and a little extra virgin olive oil.
