Giugetti pasta in bean broth
Giugetti pasta in bean broth: a recipe from the cucina povera of Romagna
Servings 4 servings
Ingredients
Giugetti
- 100 g of 00 or all purpose flour
- 100 g of fine cornmeal flour
- 1 g of salt
- 80-100 g of warm water
Bean broth
- 100 g of dried beans such as cannellini or borlotti beans
- 20 g of celery
- 30 g of carrot
- 20 g of shallot or onion
- 7 g of parsley, leaves and stems
- 100 g of potato without skin
- 2 bay leaves
- 5 g of coarse salt
- 2 liters of water
Instructions
Giugetti dough
- Mix yellow flour, white flour, and salt.
- Place the flour on the cutting board and form a well in the center with your fingers.
- Pour in 1/3 of the water and, using a fork, gradually bring the flour toward the center to mix with the water.
- Start kneading by pouring in the water a little at a time. Work the dough with regular wrist movements, pushing the mixture forward and bringing it back toward you for about 10 minutes until it is smooth and soft but not sticky.
- Form a ball and let the dough rest for 30 minutes at room temperature, wrapped in plastic film or under a glass bowl.
Pasta sheet
- Roll out a thin sheet not thin, about 5mm high, with a pasta machine or on the cutting board.
- Use a pasta cutter wheel to cut out 1cm squares.
- Let stand on a tray for 30 minutes. Then, bake the dough or store it in the freezer.
Bean broth
- Soak the beans in water overnight.
- Drain beans and cook in a pot of unsalted water for 30 minutes.
- Drain, rinse under running water, and set aside.
- Arrange all ingredients, including beans, in a large pot. Cover with water and bring to a boil on medium heat. When the liquid boils, lower the heat and cook for one hour or until the beans are soft.
- Remove the bay leaf and use an immersion blender to cream the vegetables in the broth. First, if you like, remove some of the beans for other uses.
- Taste and adjust the salt if needed.
- Bring the broth to a boil, submerge the jujubes, and cook for a few minutes. Serve the pasta in the warm bean broth.