Instructions: Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Puree beans in a food processor until smooth and set aside.

In a soup pot, saute pancetta and onion in virgin olive oil until translucent, about 7 to 8 minutes. Add garlic and parsley and cook 3 to 4 minutes until garlic is light brown. Add bean puree, Basic Tomato Sauce and chicken stock and bring to a boil. Simmer 5 minutes and season with salt and pepper.

Roll and cut the Basic fresh egg pasta dough into tagliatelle and break into 2-inch long pieces. Drop broken pasta into boiling water and cook until al dente, 45 to 60 seconds. Drain in a colander over sink and pour into the soup mixture. Stir to mix well. Serve hot or cold, drizzle with 1 ounce extra-virgin olive oil over top.

This recipe yields 4 to 6 servings.

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