- 1 cup Cesare’s Cicercie Toscanelle Beans
- 2 stalks celery, diced
- 1 carrot, diced
- 1 medium onion, diced
- 1 fresh bay leaf
- 2 sprigs rosemary
- Soak beans, celery, carrot, onion, and bay leaf in one quart of water overnight.
- Transfer the beans, vegetables, and soaking liquid to a large, heavy-bottomed pot.
- Over medium heat, bring all to a gentle simmer, and cook low and slow for 2-3 hours, until beans are soft and cooked through.
- Season with salt, olive oil, rosemary, and let cool in cooking liquid.
- 1 cup whole wheat flour
- 1 cup 00 flour
- 2 eggs
- 1/3 cup milk
- If mixing by hand, stir together the 00 flour and whole wheat flour in a medium bowl. Make a hollow in the center, and pour in the milk. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Add milk 1 tablespoon at a time if necessary. Knead on a lightly floured surface until the dough is stiff and elastic. Cover and let it rest for 30 minutes.
- If mixing with a stand mixer, attach the dough hook. Place all of the ingredients into the mixing bowl. Mix until it comes together, adding milk 1 tablespoon at a time until it forms a ball and is stiff and elastic. Cover and let it rest for 30 minutes.
- Tonnarelli is an extruded pasta; you can either extrude this dough using an extruder attachment on your stand mixer, or you can make the dough shapes of your choice. You can also purchase whole-wheat pasta at fine specialty stores.
- 1 two-inch piece rosemary sprig
- 2 garlic cloves
- 1 cup bonito flakes
- Parmigiano-Reggiano cheese to taste
- Tuscan olive oil to taste
- chili flakes
- In a large sauté pan, toast garlic in 2 tablespoons of extra virgin olive oil until golden, then add rosemary, and let fry lightly in the oil.
- When garlic is golden brown, remove from heat.
- Bloom chili flakes in this oil to “open up,” about 10 seconds.
- Deglaze with bean cooking liquid, and add a 2-ounce ladle of beans with mirepoix.
- Cook the whole-wheat pasta for 5 to 7 minutes.
- Combine bean, liquid, and cooked pasta, finish with Tuscan olive oil, and a small handful of Parmigiano-Reggiano cheese.
- Toss with tongs quickly, then plate, and garnish with bonito flakes.
- Serve right away.