Nonna Peppina’s Hand-Rolled Pasta with Broad/Fava Bean Soup

Of the four soups in this chapter, this one is my favourite. There’s something satisfying about the combination of tender hand-rolled pasta and the earthy creaminess and slight bitterness of macco, a purée made from dried broad/fava beans. It’s simple, filling and powerful like many of the best Sicilian dishes.

Broad beans are a cornerstone of Sicilian cuisine, especially in my province, Ragusa. They come in three main forms: fresh green (available only in spring); dried decorticate