Pasta and beans, summer version

Serves 2
For the dough:

100 gr all- purpose flour
100 gr durum wheat semolina
2 eggs

Sieve the flour onto the working surface and make a well in the middle. Add the eggs and beat them with a fork until they loose resistance. Work in, inch by inch, the flour and knead to a smooth ball. Cover with a bowl and leave for 30 minutes.

Dust the working surface with a little durum wheat semolina and roll the dough out thin with the pasta maker; then, cut it like tagliatelle (noodles) and let them to dessicate two hours before cooking.

For the sauce:
50 gr beans, soaked the night before
a small carrot, cut thin
a small stick of celery, cut thin
60 gr onion, cut very thin
1/2 cup white wine
1 tbs extra virgin olive oil
a rosemary branch
4 sage leafs
salt and pepper
generous parmesan cheese, grated

Cook the beans in the pressure-cook for 10 minutes, in a small amount of water.

In a pan, cook on very low heat onion, olive oil an wine; add celery and carrot, cover with a lid and let vegetables to smooth, about 20 minutes. Add beans with their cooking water, a pinch of salt and pepper, rosemary and sage. Cover again with the lid and let the liquid to evaporate almost completely.

Cook the fresh pasta for 6 minutes in a great quantity of salty water; toss together pasta and sauce, add the parmesan and serve.