Amelia (Tortola) Fasano, Miranda, Isernia
I remember my grandmother cooking this recipe as a young boy, using a terracotta pot next to the fireplace. —Remo
(Yield: 4 servings)
1 pound fresh green beans
(soaked overnight in a large pot of salted water)
1 celery stalk (rough chop)
4 cups flour
1 cup water
2 tablespoons extra-virgin olive oil
2 garlic cloves (minced)
salt and freshly ground pepper
1. Add celery to pot with beans in their soaking water. Bring to boil. Reduce to simmer, and cook for approx. 3 hours.
2.Meanwhile, mound flour on clean working surface and make small well in centre.
3.Add half the water and bring flour in from sides a little at a time, slowly incorporating until well mixed. Continue adding water as needed until slightly elastic but not sticky.
4.Knead dough a few times until formed into a ball. Seal in plastic wrap and allow to sit for 3 hours.
5.Flatten ball into ¾-inch disc.
6.Flour both sides of dough disc and roll out to approx. ⅛-inch thick.
7.Cut dough first into ¼-inch strips, and then into 2 inch lengths. Set aside.
8.Making sure there is plenty of liquid in pot, add noodles to boiling water with beans and celery and cook until al dente. Drain in colander and return to pot.
9.While noodles are cooking, heat olive oil in skillet over medium heat. Add garlic and cook until lightly golden. Add to pot. Stir.
Season with salt and pepper and serve hot.