Little beans with a big, big flavour from Umbria. Trasimeno beans are quality-guaranteed.


  • 200g /

    spelt flour

  • 2 /


  • 200g /

    dried Trasimeno beans

  • 1 /

    yellow-skin onion

  • 1 /


  • 1 /

    stick of celery

  • q.b. /


    bari Find out more
  • 1 spoonful /

    tomato paste

  • 2 springs /


  • q.b. /

    salt & pepper

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Create a heap of flour with a well in the centre on a large pastry board, break the eggs into the middle and mix with the aid of a fork. When the flour and eggs start to form a dough, knead with your hands for about ten minutes until it is smooth and even. Wrap the dough in kitchen film and leave to stand for half an hour.

After this time, roll out the pasta fairly thinly, roll it up and use a knife first to cut the roll into slices as if making tagliatelle and then into little squares ("quadrucci").

Soak the beans in cold water for three hours. Drain them, rinse them under running water and place them in a pan with a litre of cold water. Calculate a cooking time of 45 minutes once they come to the boil. Turn off the heat and set aside.

Peel and finely chop the onion, carrot and celery. Heat 3 spoonfuls of oil in a deep pan and fry the chopped vegetables gently until soft. Add the tomato paste and the beans, removing them from their cooking liquid with a slotted spoon.

Add 800 ml of salted boiling water and bring back to the boil. Leave to cook over a low heat for 15-20 minutes. After this time, add the pasta and cook.

Serve in the plates with a dusting of black pepper and a dribble of “Terra di Bari” oil.


Marina of Tarte Maison

Talking, writing about and photographing food have been her passion for five years. La tarte maison ( is the site with a touch of French taste where she concentrates her talents.