Guiseppina’s Pasta e Fagioli

Name: Guiseppina’s Pasta e Fagioli
Prep time: 41 min
Cook time: 8 min
Total time: 49 min
Yield: 6 servings
Ingredients: 200 g All-purpose flour; ~90–100 ml Warm water; 3–4 tbsp Extra virgin olive oil; 2 cloves Garlic; 1 1/2 cups Cooked beans; Salt; Freshly ground black pepper; Water; 5–6 Cherry tomatoes; Chili flakes; Fresh rosemary

We met Giuseppina in Molise, a small region in southern Italy where cooking has always been practical and rooted in daily life. In her village, recipes often feature simple pasta shapes made by hand with flour and water, and meals were built around ingredients that were affordable and filling such as beans. Dishes were adjusted based on what was available rather than strict measurements.

Prep

41m

Cook

Total

49m

Ingredients

Method

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For

For the pasta

200

All-purpose flour, or “00” flour

~90–100

Warm water

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Notes

This one is a great mid-week dinner you can make from the contents of your cupboard if you can't face a trip to the shops, so feel free to amend the types of beans in this one if it's what you have.

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Guiseppina’s Pasta e Fagioli

We met Giuseppina in Molise, a small region in southern Italy where cooking has always been practical and rooted in daily life. In her village, recipes often feature simple pasta shapes made by hand with flour and water, and meals were built around ingredients that were affordable and filling such as beans. Dishes were adjusted based on what was available rather than strict measurements.

Prep

41m

Cook

Total

49m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

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For

For the pasta

200

All-purpose flour, or “00” flour

~90–100

Warm water

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Cook along with all of our recipes

Save your favourites and build your own collections

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