Pasta and bean soup — Il Globo

Ingredients

• 2½ cups (500g) dried borlotti beans
• 1 potato, peeled
• 2 bay leaves
• 1 chunk of pancetta or speck
• 2 garlic cloves, peeled
• Salt flakes
• 3 tbsp extra virgin olive oil
• 1 celery stick, thinly sliced
• 1–2 sprigs rosemary
• 1 small piece parmigiano or pecorino rind
• 2 x 400g tins crushed tomatoes
• 2 cups (500 ml) chicken or vegetable stock
• Chilli oil or freshly ground black pepper
• Freshly grated parmesan and celery leaves, to serve
• For the dough:
• 2 cups (300g) type ‘00’ flour
• 3 eggs
• Pinch of salt flakes
• Semolina flour, for dusting