Ingredients

Pasta

• 400 g of plain soft flour
• 4 eggs

Sauce

• 250 g of dried borlotti beans or 500 g of cooked borlotti beans
• 200 g of tomato passata
• 100 g of Prosciutto di Modena 150 g of golden onion
• celery and carrot 2 cloves of garlic
• chopped parsley
• 1 l of vegetable stock

Preparation

Make the pasta dough and press through the pasta machine using a cutter for Maccheroni grossi rigati, then leave them to dry. Gently fry the garlic and finely chopped carrot and celery in the oil, without browning. Add the beans, cooked to an “al dente” consistency, with the tomato passata and vegetable stock, seasoning with salt and pepper. Cook on a low heat for about an hour. When cooked, add the prosciutto crudo cut into small strips. Cook the maccheroni in salt water, draining them when “al dente”, and toss them in the drying pan with the sauce prepared earlier, which should have a creamy consistency. When it is time to plate up, sprinkle the maccheroni with crispy strips of Prosciutto di Modena cooked earlier in a non-stick pan.