Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cooked kidney or borlotti beans
   4      tablespoons   virgin olive oil
   4      ounces        pancetta -- cut 1/8" dice
   1      medium        red onion -- finely chopped
   4                    garlic cloves -- thinly sliced
     1/4  cup           finely-chopped flat-leaf parsley
     1/2  cup           basic tomato sauce -- see * note
   1      cup           chicken stock
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/2  recipe        basic fresh egg pasta -- see * note
   4      ounces        extra-virgin olive oil

Preparation:

* Note: See the "Basic Tomato Sauce" and "Basic Fresh Egg Pasta" recipes which are included in this collection. 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, sauté 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5643)