Sagne and beans

Preparation:

Preparation: Mix the flour (also wholemeal if desired) with as much water as necessary to obtain a very hard dough. Work vigorously, incorporating, if necessary, more flour and then roll it out with a rolling pin until you obtain a round, not very fine sheet. Let the dough dry, then flour it and roll it up. With a sharp knife, cut with transversal cuts to obtain the so-called maltagliati. After the operation, make them jump between your hands so that they open. Cook in plenty of salted water and remove the pasta from the heat when, after returning to the boil, it has come to the surface. Drain it but not too much. Flavor the beans (cannellini di Atina), which you have previously boiled, with a good sauce made with sautéed onions, garlic, celery and tomato sauce and made spicy with chilli pepper. Mix everything with the pasta and serve in an earthenware bowl.