There are an endless amount of ways to make Pasta e Fagioli. This is an old farmer’s dish created to use up scraps of pasta and beans. Each family has their way of making this dish and it can vary widely, from ones using basil and parmesan cheese to the variation here which uses rosemary and sage along with garlic and hot peppers. Some more modern variations use chicken stock, whereas the authentic Pasta e Fagioli only uses the water the beans are cooked in. Together with the pasta and beans as well as aromatics like onions, celery and carrots this dish comes together to form a complete meal. Join Chef G.S. Argenti as he takes you through the process of how to properly cook beans and also make this particular dish, including his inspiration for the type of pasta used. It’s a great foundational recipe for you to learn proper technique with knife skills but also in cooking methodology.
