STEP BY STEP

Shell the fresh beans collecting them in a bowl.

Chop celery, carrot and onion into small cubes.

Sauté the vegetables in a saucepan with 4 tablespoons oil and 2 bay leaves for 2-3 minutes.

Then add a tablespoon of tomato paste.

Cook for 1-2 minutes, then add 2 litres of cold water and the beans.

Boil together with a sprig of rosemary, cover with lid and cook for 30 minutes.

Towards the end add salt and pepper.

Knead the flour and the flour with the eggs to obtain a smooth paste.

Cover it and let it rest in the refrigerator for 1 hour.

Roll out the dough on floured surface into a thin sheet and cut it in lozenges with a toothed wheel.

Drain half of the cooked beans.

Remove bay leaves and rosemary and mix in the drained liquid from the soup.

Gather the whole beans in the soup and bring it back to the fire.

Add pasta to boil, cook for 3 minutes.

Finely chop half a clove of garlic, the leaves 2 sprigs of rosemary and bacon.

Sauté the chopped mixture into a hot pan without any other fat, until the bacon is done.

Add the pasta to the beans, stir, turn off the heat and let cool before serving with freshly ground pepper.