Summary

Ingredients

For the dough:

• 200 g semolina (durum wheat semolina)
• 1 egg (s)
• 0.5 teaspoon ½ salt
• 3 tablespoon olive oil
• water

For the sauce:

• 150 g meat
• 250 g cherry tomato (s)
• 1 can beans, large white (Fagioli bianchi di spagna, 400 g)
• 1 clove garlic
• 2 sprigs rosemary
• salt
• olive oil
• 0.5 ½ cup water

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Instructions

1. Make a pasta dough from the dough ingredients, wrap it in a clean tea towel or cling film and let it rest under a porcelain bowl for at least a quarter of an hour. Then roll out the dough thinly with the pasta machine or the corrugated wood (preferably setting 7 or 8) and cut wide ribbon noodles. Flour a little so that they don`t stick together and allow them to dry out slightly.
2. While the pasta is drying, prepare the sauce. Roll the pork meat into small balls about the size of the beans, heat the olive oil in a high pan and fry the balls. If necessary cut the cherry tomatoes and add whole to the pork meat, sauté. Deglaze with water, add sliced cloves of garlic, season with salt. Reduce the heat a little and let simmer for about a quarter of an hour. Mash the tomatoes with the wooden spoon if necessary.
3. Add salted water for the pasta just before it boils, add the washed rosemary needles and the drained beans to the sauce. Put the pasta in the water and let it boil briefly. Drain, mix with the sauce and place on a plate.
4. The dish is served without Parmesan cheese and a strong red wine from Tuscany (Chianti) tastes best with it.
5. Of course, you can also use store-bought pappardelle, but homemade pasta makes it something special.