Eastington@Paddington

from Ostro: The Pleasure That Comes from Slowing Down and Cooking with Simple Ingredients (page 98) by Julia Busuttil Nishimura

After making this it reminded me of the Pasta butterflies with lentils. The borlotti beans give this soup more of a crunch, however I prefer the elegance of the puy lentils, although I preferred the fresh pasta over the dried pasta.

Maltagliati is just poorly just pasta usually made with offcuts. I didn’t have any off cuts left, so I made some egg pasta and cut it poorly with the ravioli cutter, although it was probably more uniform than what Maltagliati normally is.

Ingredients: dried borlotti beans (soaked), onion, carrot celery, chilli, garlic, rosemary, ripe tomatoes, vegetable stock
Served with grated pecorino.