Maltagliati with Beans

On a clean work surface, combine the 00 flour and Durum wheat semolina. Create a well in the center and crack the Large eggs into it.

Using a fork, gently whisk the Large eggs, gradually incorporating the flour mixture from the sides until a shaggy dough forms. Knead the dough by hand for 10-15 minutes until it is smooth and elastic. Wrap the dough in plastic film and let it rest at room temperature for at least 30 minutes.

After resting, divide the dough into manageable portions. Using a pasta machine or a rolling pin, roll each portion into thin sheets, about 1-2 millimeters thick. Cut the pasta sheets into irregular diamond or square shapes, approximately 3-4 cm in size, to form the Maltagliati. Lightly dust the Maltagliati with a small amount of 00 flour to prevent sticking.