🍝 Tagnarelli e fagioli (Tagnariell’ e faciuol)

Tagnarelli e fagioli (Tagnariell’ e faciuol)

Tagliatelle with beans – A humble Abruzzese classic ➤ Read in Italian

A dish humble only in its ingredients, yet rich in flavor and history.
A true classic of the Abruzzese peasant tradition, where simplicity becomes art.

Ingredients for the pasta (Tagnarelli)

• Solina flour
• Semolina (re-milled durum wheat)
• 00 flour
  (in equal parts)
• Water as needed

Preparation of the pasta

Mix the flours with water until you get a smooth, homogeneous dough.
Shape it into a ball and let it rest for about 15 minutes, covered with a cloth.
Roll it out with the stennimassa (rolling pin) to the desired thickness.
Fold the sheet several times and cut it into strips similar to fettuccine, but a little thicker.

For the sauce

• Extra virgin olive oil
• 1 onion
• A few cubes of pancetta
• Diced tomatoes
• Cooked beans
• Fresh basil
• Chili pepper (optional)
• Salt to taste

Preparation of the sauce

In a pan, sauté the onion in olive oil with the pancetta cubes.
Add the tomatoes and cook for about 5 minutes.
Add the cooked beans and let everything blend together for another 5 minutes.

Final assembly

Cook the tagnarelli in plenty of salted water.
Drain and transfer them to the pan with the sauce.
Add a couple of ladles of the cooking water, fresh basil, and chili pepper if desired.
Stir well and serve hot, filled with the aroma of Abruzzese tradition.

🌿 Conclusion
A simple, genuine dish that smells of home and Abruzzo Sundays.
Tagnarell’ e faciuol is not just a recipe — it’s a memory that comes alive every time flour meets water and time pauses around the table.

Because in cooking, as in life, simplicity is the most unforgettable flavor.

👨‍🍳 Greetings from the chef,
Santino