Letizia’s Tagliatelle with Pureed Dried Broad Beans - Pasta Grannies

Ingredients

• 600g semolina flour, preferably a heritage wheat variety.
• 270-300ml tepid water
• 1g salt
• 4 tablespoons extra-virgin olive oil
• 1 onion, finely diced
• 1 carrot, finely diced
• 400g dried, ready shelled broad (fava) beans
• Small bunch of wild fennel (use a pinch of crushed fennel seeds if you can’t find wild fennel)
• 1 bay leaf
• Salt