Sagna e Faggioli (Pasta & Beans )

August 11, 2010 | In: Pasta

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Share this recipe on Facebook

This dish is absolutely Italian!  There are some different variations on the presentation of the pasta depending on different regions in Italy. The version of the recipe presented on the site is a lighter version, in which we do not use the pig skin or fresh bacon,  but feel free to experiment.

Sagna Dough

Serving 4 people

Ingredients for Pasta Dough for Sagna

1 pound of flower

1 Egg



Preparation for the Sagna Dough

In a flat surface, place the flour. Make a well with the flour.

Add the egg and the salt to the center of the flour.

Beat the egg  add the water  inside of the well.

As you beat them, start mixing a little bit of the flour from the edges.

Keep doing it until the egg and the water  is completed mixed with the flour.and you have a nice firm dough.

With your hands start rolling the dough.

Once the dough is all together, let it rest covered for about 10 minutes

Once the dough is ready, cut it in pieces of about 1 inch think.

Sprinkle some flour on each piece and stretch it a bit with your hands to flat them out. Repeat this process for each piece.

Set the pasta machine to level #1, and roll one piece of the dough through it. Repeat this process for all the other pieces.

Set the pasta machine to level #2, and roll each piece of the dough. Repeat the process for all of them.

Repeat the process from level #1 until the one before last on the pasta machine. You should have long pieces of pasta. Before you roll the pasta through the machine, you may add some flour to it.

Cut each piece of pasta in 3” pieces.

Put each piece through the Tagliatelle machine.  Set them aside on a white clean cloth.  Separate them so they don’t stick together.

Bring a pot of water to boil. Once the water is boiling add salt, and cook the pasta stripes (sagna) of pasta for about 5-7 minutes or until they surface to the top. Drain the pasta. Keep one cup of the boiled water on the side.

Sagna Sauce

Ingredients for Sagna Sauce

15oz (1 can) Cannellini Beans (White Kidney Beans)

1 medium Onion

2 stalks of Celery

1 Carrot

15oz can of Plum Tomatoes  or ½ lb of fresh Grape Tomatoes

1 glove of Garlic

Basil (optional)

Extra Virgin Olive Oil



Preparation for Sagna Sauce

Add the evoo in a pan. Dice the onion, celery, and carrot and add them to the pan. Add salt and pepper.

Sauté it all together for about 2 minutes.

Add the whole garlic cloves. Simmer for 5 minutes. When the vegetables are soft, add the washed, drained and rinsed beans. Add the cut tomatoes.

Add the full leaves of basil and simmer for another 15 minutes.  Add the sauce to the drained pasta. Mix it all together.

If  it’s a little dry add a little of the drain water from the pasta.

Buon Appetito!

Comment Form