Rinse the beans before adding them to a pot with cold water.

Boil the beans for 20 minutes or until soft.

To get started on the sauce first peel your carrot. Then chop the onion, carrot, and celery using a sharp knife.

Preheat some extra virgin olive oil in a large pot on medium heat.

Next add the onion and carrots and sauté until they're softened.

Pour passata into your sofrito and add a generous amount of salt and finally celery.

Boil the sauce for 20 minutes then add some fresh basil right at the end.

Once the sauce is finished, add a portion to the beans. The beans will absorb all the flavor.

Create a well with your flour, take one egg and crack it into the well then beat and combine it in with your flour.

Bring this together so that you start to create a ball of dough – even when it looks dry and crumbly, keep going!

Knead the dough so that all the ingredients combine and if you need to add a small amount of water. The dough should be malleable.

Let the dough rest for 5 minutes and cover it so it doesn’t dry out. The longer the dough rests, the softer it becomes.

Roll the dough out on a lightly floured surface to about ⅛-inch thickness.

Stretch the dough with your hands as you roll it with the rolling pin. Stretch and turn.

Use a pasta cutter or knife to cut the pasta into desired shape. We cut the pasta into strips and layer them. Then we cut the strips into even smaller pieces.

Add salt to the water and let it boil. Then add the pasta and cook for 3 to 4 minutes.

Once the pasta is finished cooking, save 3 cups of pasta water to combine theingredients.

Plate up the fresh pasta and add pasta water to the dish.

Add in beans and sauce mixture to the bottom of the plate to prepare for the pasta.

Finish by adding in the Nonna's sauce and combine with pasta. Add as much sauce as you want!