Pasta e fagioli with fresh hand-rolled pasta

Put the beans in cold water, bring to the boil and boil 20 minutes.

Heat the olive oil and add onion and carrot for the soffritto.

Add the passata, a generous amount of rock salt and a little basil.

Spoon some of the sauce into the beans so they take its flavour.

For the pasta, mix the egg into the dough, adding water a little at a time until neither too soft nor too hard.

Knead, then cover and rest 5 minutes so it does not dry out.

Flour and roll out with a rolling pin, not too thin; stretch and turn, with a pinch of flour so it does not stick.

Fold into layers and cut into strips; the pasta can be frozen.

Salt the boiling water with a handful of salt and cook the pasta about three or four minutes once it comes to the top, stirring so it does not stick.

Combine the pasta with some pasta water, the beans and the sauce in a bowl; add more sauce for colour and a little water if it will be eaten later.