Pisarei and fasò

The day before, place the Borlotti beans in a large bowl and cover with cold water. Let them soak for at least 12 hours, then drain and rinse.

Place the soaked Borlotti beans in a large pot, cover with fresh cold water, and bring to a boil. Reduce heat and simmer gently for 60-90 minutes, or until the Borlotti beans are tender. Drain, reserving some of the cooking liquid.

While the Borlotti beans are cooking, prepare the pisarei dough. In a large bowl, combine the 00 flour, Semolina, and 3 grams of Salt. Gradually add the warm Water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover the dough with a clean cloth and let it rest for 30 minutes.