Pasta e Fagioli

A very filling dish, typical of Italian countryside cuisine. From Tuscany to Veneto and Southern Italy this tasty recipe is very popular and its rustic charm has made it very successful all around the world. If you ask me the best shape of pasta for this dish it has to be the maltagliati which literally translates as “wrongly cut”, little rough squares of pasta usually made from tagliatelle or lasagne trimmings.

We don’t waste anything in our kitchen!