Molise
Tacconelle (flat, diamond-shaped egg pasta made from a very stiff durum semolina dough) cooked directly in the borlotti bean broth so they absorb the bean starch and the broth thickens to a dense, unctuous consistency. The dish is Molise's version of pasta e fagioli — coarser, more rustic and with the pasta integral to the dish rather than added separately.
Earthy, starchy and deeply satisfying; the borlotti broth has a natural sweetness; guanciale adds salt and fat; the thick consistency makes it spoonable — molisan peasant cooking at its best
{"Make the dough very stiff (55% hydration) so the tacconelle hold their shape when cooked in the dense bean broth","Cook borlotti beans with onion, celery, carrot and a pork rib until the beans are just tender — the broth is the key","Add tacconelle to the simmering bean broth directly — they will absorb the starch and double in size","Cook uncovered and stir frequently — the bean starch will thicken rapidly as the pasta cooks","The dish is ready when the pasta is cooked and the broth has become a thick, porridge-like consistency — not soup"}
{"Reserve some whole beans and add back at the end — pass the rest through a mouli for natural thickening without losing texture","A slice of guanciale fried and crumbled over the serving bowl is the traditional finish in Molise","Serve in a terracotta bowl — the dish stays hot longer and the terracotta imparts a barely perceptible mineral quality"}
{"Soft dough — tacconelle made from soft dough disintegrate in the bean broth before cooking through","Pre-cooking the pasta and adding to finished bean soup — the dish has none of the right starchy thickness","Not stirring — the starchy bean broth scorches on the bottom of the pot without regular attention"}
La Cucina Molisana — Tradizioni e Sapori