Soak the beans in cold water overnight.
Drain and cover with cold water then bring the beans to the boil slowly with the pork rind, the cheese crust, pinch of salt and pepper and a bouquet garni made of the aromatic herbs. Keep simmering for about 1½ hours. Meanwhile in a large casserole dish sweat the onion with the celery, potatoes, carrots, garlic, a drizzle of oil and a pinch of salt.
Once the beans are well cooked take out the pork rind, the bouquet garni and cheese crust.
Save some beans to use as garnish, and add the rest to the vegetables along with all of the water. Add the tomato concentrate, and let the soup simmer until the everything is soft and well cooked.
Blend well and sieve it until smooth. Add the reserved beans, season with salt and pepper to taste and keep warm and set aside.
Using a pasta maker, roll out the dough into sheets 2mm thick. Lightly flour the pasta and using a sharp knife cut the maltagliati.
Cook the pasta in salted boiling water until al dente (no more than 2 minutes) and drain straight away into the hot bean soup. If it is too thick add some cooking water.
Serve very hot with a drizzle of extra virgin olive oil, chopped rosemary and fresh chilli.