Keyword: black beans, broccoli, capunti, chilli, durum semolina, eggless, Pasta
Servings: 3
Calories: 786kcal
Equipment
Food processor
Ingredients
Pasta
240g00 flour
120gsemolina flour
220mlwarm water
Broccoli Purée
1/4tspbaking soda
2large heads broccolichopped into florets, stem peeled and chopped roughly
60gbutter
20gParmigiano Reggiano
1tbsplemon juice
Saltto taste
Roasted Black Beans
150gblack beansrinsed and drained
1tspolive oilextra virgin
2tspdried red chilli
Saltto taste
Instructions
Mix the flours together and then gradually add the water until the dough holds together in a ragged ball without sticking to your hands or your work surface. Knead for 10 minutes, then seal in cling wrap and rest for 30 minutes away from heat and direct sunlight.
Roll the dough out into thin sausages, around 1cm thick, and then chop into 4-5cm lengths.
Use the tips of your middle three fingers to make indentations running the length of each piece; push down and then pull gently towards yourself. Transfer to lightly floured baking paper lined trays as they're formed.
For the sauce, begin by preheating the oven to 200 degrees Celsius.
Add around one inch of water to a large pot, stir in the baking soda and a pinch of salt, and bring to a vigorous boil. Cook the broccoli for 6-8 minutes until tender.
While the broccoli is still warm, add all purée ingredients into a food processor or blender, and blitz until smooth.
Toss the black beans in the olive oil, and spread out thinly on a baking paper-lined oven tray. Roast for 30-40 minutes, shuffling them around regularly.
To cook the capunti, drop them into a large pot of lightly salted and vigorously boiling water, and cook until no raw white dough is visible when cut across.
Drain the pasta, toss through the purée, and serve with the black beans sprinkled on top.