![]() Traditionally borlotti beans are used but cannellini beans are easier to find and great for the "fagioli" in pasta e fagioli. Serve with grated cheese, hot red pepper flakes, and a drizzle of your best extra virgin olive oil. Once you're happy with the taste, serve the pasta e fagioli in bowls with crusty bread. Note: you will likely need a good amount more salt, depending on your taste. Adjust salt, pepper, and hot red pepper to taste. Once the pasta is al dente, turn off the heat and taste test.Note: If you're planning to make a large amount of soup for 1 person and plan to have leftovers, cook the pasta separately as it may become mushy the longer it sits in the soup. ![]() If you prefer it to be soupier, add more water. The final consistency of pasta e fagioli is entirely a personal preference. The pasta will absorb much of the liquid so add more water as needed. Keep an eye on the pot and stir frequently to avoid sticking.
0 Comments
Leave a Reply. |