Tagliarini with Beans (tagghiarini cu fasolu)

Tagliarini with Beans (tagghiarini cu fasolu)

Tagliarini with Beans is the traditional Sicilian version of pasta e fagioli. Homemade tagliarini pasta is boiled directly in the broth that dry beans are cooked in to create a thick and hearty dish. Commonly served during the winter months in Sicily, this is the ultimate Italian comfort food!

Course main

Cuisine Sicilian

Keyword tagliarini with beans, Sicilian pasta fagioli

Prep Time 1

Cook Time 1 45

Resting time 12

Total Time 14 45

Servings -8 servings

Calories 428kcal

Author Nadia Fazio

Ingredients

For the beans:

2 cups dry romano beans or cranberry beans (about 1/2 lb)
2 tbsp. olive oil plus extra for drizzling
1 small onion finely diced
1 ripe tomato chopped
11 cups water
salt to taste

For the tagliarini:

2 ½ cups all-purpose flour
1 large egg
½ cup water
pinch salt

Instructions

To prepare the beans:

Place beans in a large bowl, cover with water and soak overnight.
The following day, heat olive oil in a large pot and sauté the onion. Add the chopped tomato, a pinch of salt and cook a few minutes.
Drain and rinse the soaked beans and stir into the onion-tomato mixture. Cover with 11 cups of water and bring to a boil. Lower to a simmer and cook, covered, approximately 1 1/2 hours or until the beans are tender. Add salt, to taste.

For the tagliarini:

Meanwhile prepare the tagliarini. Place flour in a mound on a clean surface. Make a well in the centre and add the egg, 1/2 cup water and salt.
Use a fork to beat the egg with the water and gradually incorporate the flour into the egg mixture until a raggedy dough is formed.
Knead the dough until smooth and elastic, about 5 minutes. If the dough is too dry add 1 or 2 tbsps. of water until the dough holds together. The dough must not be sticky. Cover in plastic wrap and let rest, at room temperature, for 30 minutes.
Cut the dough into 4 pieces. Flatten a piece of dough with your hands, lightly flouring both sides. Run the dough through the pasta maker with the flat rollers set to the widest setting. Run the dough through the rollers twice at each setting until the third to last setting, about 3-4 mm thick. Place on a clean dish towel and roll the remaining pieces of dough.
Cut the sheets of dough in 2 or 3 pieces lengthwise (depending on how long you want your tagliarini to be). Using the cutter attachment to cut the pasta sheets into strips.
Alternately, you can use a rolling pin to flatten the dough into thin sheets, then fold into thirds and using a sharp knife cut tagliarini strips that are approximately 1 cm wide.
Arrange the tagliarini into loose nests on a baking sheet covered with a dish towel or parchment paper that is lightly dusted with flour. Dust the tagliarini lightly with flour.

To cook the tagliarini

When the beans are tender, bring the liquid to a boil and add the tagliarini. Cook for 1 minute then remove the pot from the heat, add salt (if necessary) and let sit for 30 minutes before serving. The pasta will continue cooking in the hot liquid and this will allow the broth to thicken.
Drizzle lightly with olive oil before serving.

Notes

Can tagliarini pasta be made ahead?

Once your tagliarini are cut and rolled into loose nests, dust them lightly with flour and let them air dry for 30 minutes. At this point you may cook them or place in the refrigerator, covered, until ready to cook.

If you wish to use them on another day, place the nests of pasta flat in an airtight container or freezer bag. Separate layers of pasta with parchment paper. Freeze for up to 3 months. Do not defrost the tagliarini. Cook from frozen, they may take a few extra minutes to cook.

Substitutions and Variations:

This recipe is made with very few ingredients, just as my nonna did back in Sicily, and this simple dish is flavorful as is. However, you may enhance it by:

-Sautéing a finely diced carrot, celery stalk and garlic clove along with the onion and tomato.

-Brown some cubed pancetta before adding the vegetables for another layer of flavor.

-Although not traditional, this dish may be served with grated Parmigiano cheese at the table.

-Tagliarini with Beans are even tastier reheated the following day as the broth thickens.

Please note that the nutritional information provided is approximate and will vary according to exact portion size.

Nutrition