This recipe may be reproduced with the following credit:
 SILVIA BIANCO (www.chefsilvia.com)

Old Fashioned Pasta e Fagiole

3/4 of a 5 lb bag of unbleached white flour
2 eggs
As much water as the flour will take to make a soft dough
Marinara Sauce (see archived recipe)
2 cans of cannelloni beans
(Serves 8-10)

Pour a mound of flour onto a cutting board or worktable. Make a well in the flour and add the eggs. Slowly add about a cup of tepid water and mix into the flour. Add more water a little at a time until all of the flour has been incorporated. Begin kneading the dough until it is smooth in consistency. Set it under a bowl to rest. Divide the dough into 2 or 3 parts and roll it into what resembles a large thin pizza (or use a pasta machine). Roll the dough around the rolling pin and remove the pin. Cut the many layers into the shape of fettuccine noodles, loosen them and set out to dry onto a cloth covered surface. Repeat with the remaining dough.

Make a basic tomato (marinara sauce). Cook the pasta making sure not to overcook since fresh pasta takes 2-3 minutes. Toss with the sauce and add a can or two of the beans. Garnish with fresh parsley or basil if desired. Serve immediately.