Buzz
Italy, despite its small size compared to many countries, is deeply divided by regional food variations. Take pasta e fagioli, or 'pasta and beans.' Simple enough, right? Yet, if you travel across Italy, you'll encounter numerous regional twists on this dish.
I’m hesitant to call my creation 'pasta e fagioli,' even though it fits the description: pasta and beans. It lacks meat and tomatoes, but instead features delicate noodles cooked in a near-even blend of water and bean broth, with a sprinkle of beans on top.
Why is bean broth so remarkable?
Beans naturally create their own broth. If you've cooked beans from scratch, you’ve likely observed how the water turns thick and cloudy. Once cooled, it takes on a jiggly texture, reminiscent of a rich chicken stock. While beans don’t contain collagen, they are packed with starch—an essential component for creating creamy pasta water that blends into a smooth, velvety sauce. Plus, the flavor is delightful—earthy, mildly sweet, and nutty, with a subtle taste of the beans themselves.
How to prepare pasta using bean broth
Begin by straining any leftover beans from the broth and setting them aside. Pour the bean broth into a medium-high stockpot, then add your pasta of choice (smaller shapes work best). Pour enough water over the pasta to just cover it, then season with salt, adjusting for the saltiness of the broth. Add optional flavorings such as garlic cloves, parmesan rind, or other seasonings to taste. Cook the pasta following the package instructions.
At this point, you have a few options. You can enjoy the pasta and broth as a soup, adding extra protein or vegetables (try tossing in cherry tomatoes as the pasta cooks), or you can set aside a couple of cups of broth, drain the pasta, and return it to the pan. Add a bit of the starchy bean and pasta water and a few pats of butter, stirring vigorously to create an emulsified sauce. Serve with the leftover beans, a generous sprinkle of parm or pecorino, and a zest of fresh lemon.
