Pasta e fagioli alla veneta: grandma's recipe creamy and full of flavor

Name: Pasta e fagioli alla veneta: grandma's recipe creamy and full of flavor
Prep time: 50 min
Cook time: 12 min
Total time: 1 h 2 min
Yield: 6
Cuisine: En
Ingredients: 1 lb short pasta (we used ditalini rigati); 1 lb dried borlotti beans; 1 onion; 1 potato; 1 carrot; 1 celery stalk; 1 stock cube (vegetable or meat); salt to taste; pepper to taste; extra-virgin olive oil to taste

Main Dish

Very Easy

1 h 2 m

390 Kcal

Pasta e fagioli alla veneta, also known as "pasta e fasioi," is an iconic dish from the peasant tradition of northern Italy, rich in flavor, simple and incredibly creamy. Prepared with borlotti beans, vegetables and short pasta, this grandmother's recipe captivates with its enveloping texture and authentic flavor. Perfect as a one-pot meal on colder days, it is ideal for those seeking genuine and flavorful comfort food. Pasta e fasioi veneta is distinguished by its slow cooking and the use of poor but skillfully combined ingredients. Find out how to prepare true creamy pasta e fagioli by following the original family recipe step by step to bring to the table a classic of Veneto cuisine that never goes out of style.

Materials

Pressure cooker
Minipimer
Cutting board
Knife
Cooker

Preparation

Preparation50 min

Cook time12 min

Soak the dried beans the night before, using a bowl and covering them with plenty of water, at least 2-3 fingers above their level.
Cut celery, carrots, onion and potato into pieces.
Drain the beans and transfer them to the pressure cooker, adding water in amounts equal to twice their volume. Add the previously chopped vegetables, the stock cube and a pinch of salt. Close the pot and cook for 45-50 minutes, until the beans are tender and well cooked.
When it is about 10 minutes before the cooking time is over, you can start cooking the pasta. When cooked, drain and blend the remaining mixture with a food processor until smooth. For decoration, you can keep a few whole beans aside.
Once cooked, the pasta should be drained, taking care to retain some of its cooking water. Then add the cream of beans and mix thoroughly. Adjust the consistency by adding the water kept aside, then complete the dish with a sprinkling of pepper and a drizzle of extra virgin olive oil.
The real pasta e fasioi veneta is ready!

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FAQ ❓

What beans to use for pasta e fagioli alla veneta?

For true Veneto-style pasta e fagioli, dried borlotti beans are best. After soaking and long cooking, they release starch and creaminess, typical of pasta e fasioi. Alternatively, fresh beans or those already cooked can be used, reducing the time.

Can I prepare pasta e fagioli alla veneta in advance?

Yes, pasta e fasioi can be prepared in advance and often tastes even better the next day. We recommend storing it in the refrigerator for up to 2-3 days and adding a little hot water when reheating to restore the creaminess.

Can you freeze pasta e fagioli alla veneta?

You can freeze the pasta e fasioi only without the pasta, to prevent it from blanching once thawed. Freeze only the creamy beans and add the pasta at the time of final preparation.

What kind of pasta is used in pasta e fagioli alla veneta?

In the traditional recipe for pasta e fagioli alla veneta, small and rustic formats are used, such as ditalini rigati, pasta mista or maltagliati.

Is pasta e fagioli veneta a one-pot meal?

Yes, pasta e fagioli alla veneta is considered a true one-pot meal because of its intake of carbohydrates, vegetable protein and fiber. It is ideal for a complete, healthy and satiating meal, perfect even on colder days.