The internet recipe is actually *slightly* different than mine and I didn’t notice at first. The one I have calls for half the beans to be pureed and half to beans to be added whole, OR for all the beans to be pureed for an entirely smooth sauce.

If you go for the entirely smooth sauce, be warned that it’s almost impossible to get the bean husks completely smooth– that’s why it’s best with veggies (or with the rest of the beans)– because then you don’t notice them.

I love this!

I usually throw a bit of water with maybe a teaspoon of oil and a handfull of spinach, parsley, sundried tomatoes, basil or whatever into a blender or food processor and give that a good blend. It’s crucial that your planty materials be blended directly into the liquid.

Then I make a mound of flour on the counter, make a little bowl shape out of it, pour the liquidy stuff into the centre, blend with my hands, and knead until it’s all well incorporated.

If it’s too sticky, I add flour. Too dry, I add water. It shouldn’t stick to your hands or the counter, or the pasta machine.

Then I cut the dough into sections that will fit into the pasta maker. I cover the pieces I’m not using yet with a damp kitchen towel, so they don’t dry out while I’m pastafying the other pieces.

Then it’s over to the pasa maker for further squishing (about 10 passes through the widest setting, folding the dough in half each time, until it’s a really consistent, smooth texture, and flat, with no signs of tearing), flattening (pass it through without folding, on tighter and tighter settings until it’s as fine as you want it– I’d advise not going all the way to the lowest setting for a fettucine with a sauce as heavy as this one. You need a hardier noodle to support the weight.) and cutting.

As far as I can tell, there is absolutely no such thing as over-kneading pasta dough. The more you work it, the more the gluten is activated, which is what makes it hold together. So if your first try through the machine doesn’t work, just add flour or water as necessary, re-knead and try again, with no feelings of inadequacy whatsoever.

The only thing is to not let the dough dry out, and to get it onto some kind of drying line immediately after cutting, so it doesn’t dry all stuck together.

I’m off to soak some chick peas!