Maltagliati Pasta with Fresh Beans

In medium mixing bowl, add two flours (semola and all-purpose) and make well in center.  If you prefer, you can also pile flours together on wooden working surface, creating well in the center.  Add eggs, salt, rosemary and splash of either olive oil or water into central well, and carefully begin to incorporate flour into the well with a fork.  If blending in mixing bowl, you can also use mixer to blend flour and liquid ingredients - whichever works best for you.   

You can use either a pasta machine or rolling pin to lay out your pasta dough.  Roll out into rectangular shape and keep rolling or pass through machine until you reach desired consistency.  It's up to you to determine the thickness of your pasta - test out thicker and thinner versions to see which you like best.  

Cut into diamond shapes, and place onto floured tray.  Place in fridge until ready to cook. 

Fill large soup pot with water and bring to boil.  If you have ceramic cooking dish with high walls, this is the perfect dish for boiling beans.  

If using fresh beans, add directly to boiling water with a dash of extra-virgin olive oil, sage to taste, 2 cloves of garlic with skins removed.

You can substitute 200 grams dried beans in place of fresh beans.  Remember to soak beans in bowl covered with water overnight.  Drain, and add to soup pot of boiling water with additions mentioned in fresh version.

When beans are cooked through, drain.  Remove half of cooked beans, and using immersion blender, create creamy base to be used in serving pasta with beans.  Set aside.  

In large sauce pan, add coat bottom of pan with extra-virgin olive oil, red chili flakes to taste and 1 clove of smashed garlic with skin removed.  Add creamed bean mixture and allow to heat up, absorbing flavors present in sauce pan.  

Bring large soup pot of water to boil, adding a dash of salt.

When boiling, add cut maltagliati from tray and allow to cook through (keep al dente texture).  

Drain pasta well, add to sauce pan with creamy bean mixture.  Add reserved whole cooked beans and allow to cook just a few moments so flavors can blend entirely.

Ladle into serving dishes, and top each dish to your preference - Chef Michele suggests a drizzle of high-quality extra-virgin olive oil and a dash of freshly grated Parmesan cheese.