Pasta 'plus a pulse' is one of the best combinations and every region in Italy has its own variation on this theme. Here the pasta is 'maltagliati' or badly cut pasta because you slice the pasta sheet any which way. Silvana's recipe is:
For the pasta: 300g 00 flour, 3 eggs (or use a packet of broken up pappardelle)
For the beans; 400g dried beans, soaked with a teaspoon of salt overnight, cooked in new water with a whole peeled potato and an optional Parmigiano cheese rind
For the soup: 2 garlic cloves, a handful of parsley, chopped, 300ml passata, salt

свернуть