Tagliatelle with Broad Bean Purée and Wild Fennel

Name: Tagliatelle with Broad Bean Purée and Wild Fennel
Cook time: 90 min
Total time: 90 min
Yield: 6 servings
Ingredients: 600 g Semolina flour; 270-300 ml Tepid water; 1 g Salt; 4 tbsp Extra-virgin olive oil; 1 Onion; 1 Carrot; 400 g Broad (fava) beans; 1 bunch Wild fennel; 1 pinch Fennel seeds; 1 Bay leaf; Salt; Extra-virgin olive oil; 1/2 tsp Crushed dried chili; Fresh fennel fronds

Letizia wrote me a little essay on pasta to make sure we didn’t forget anything. At 100 years old, she may need a zimmer frame, but she is mentally as sharp as a tack. I asked her what the secret is to healthy longevity, and she says one has to stay busy—and to find your inner strength when terrible things happen. She was thinking of the recent death of her daughter. Practicing what she believes, Letizia continues to write poems and loves to paint. She was a primary school teacher all her working life and has lived in her family’s summer house ever since the big earthquake in Sicily in 1968 destroyed her original home (Italians often have a second home in the countryside, not far from their main one in town). Her dish of tagliatelle with a dried broad (fava) bean purée and wild fennel is humble but delicious. Wild fennel doesn’t have a bulb, but a tenacious root. Sow some seeds in the sunniest spot in your garden, and you’ll have fresh fennel fronds forever.

Cook

1h 30m

Ingredients

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For

For the pasta

600

Semolina flour, preferably a heritage wheat variety

270-300

Tepid water

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Notes

Use a pinch of crushed fennel seeds if you can’t find wild fennel. Scales are more accurate than measuring jugs for water. You can use the dough immediately; there’s no need to leave it to rest. If you knead the dough for longer, it will develop some elasticity, and then you will have to let it rest for 20 minutes or so. Keep the dough covered while you are making the pasta shapes to stop it from drying out.

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Tagliatelle with Broad Bean Purée and Wild Fennel

Letizia wrote me a little essay on pasta to make sure we didn’t forget anything. At 100 years old, she may need a zimmer frame, but she is mentally as sharp as a tack. I asked her what the secret is to healthy longevity, and she says one has to stay busy—and to find your inner strength when terrible things happen. She was thinking of the recent death of her daughter. Practicing what she believes, Letizia continues to write poems and loves to paint. She was a primary school teacher all her working life and has lived in her family’s summer house ever since the big earthquake in Sicily in 1968 destroyed her original home (Italians often have a second home in the countryside, not far from their main one in town). Her dish of tagliatelle with a dried broad (fava) bean purée and wild fennel is humble but delicious. Wild fennel doesn’t have a bulb, but a tenacious root. Sow some seeds in the sunniest spot in your garden, and you’ll have fresh fennel fronds forever.

Cook

1h 30m

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

600

Semolina flour, preferably a heritage wheat variety

270-300

Tepid water

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

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