Tagliolini pasta and bean soup

(4 servings)

250g borlotti beans
40g celery
40g carrot
40g onion
2 cloves garlic
6 sage leaves
A sprig of rosemary
4 tablespoons extra-virgin olive oil
salt and pepper
nutmeg

Soak the beans in water for at least 10 hours. Drain the beans and rinse them, put them in a pan with 2 litres of water, 2 cloves of garlic, 10 sage leaves, salt and a tablespoon of extra-virgin olive oil and cook over medium heat for about an hour. Our bean broth is ready. Chop finely the celery, carrot, onion, garlic, sage and rosemary, then fry for 15 minutes in oil at medium heat. Push the beans through a sieve then add the puree and the broth to the fried vegetables and herbs, cook for another 30 minutes over a low heat. Add salt, pepper and nutmeg. Mix 100g of flour and a large egg with salt and warm water, knead until dough is smooth and silky, then roll out the dough into a thin flat sheet. Roll it up into a cylinder and cut it into slices, shake out the slices and you have tagliolini or ribbon-shape noodles. When the bean and vegetable soup is boiling, drop the fresh noodles in, cook for 3 minutes, then serve at the table piping hot with a sprinkling of pepper and a drizzle of extra-virgin olive oil.

Buon appetito!