This dish is typical of almost all Italian regions, it is called by different names but beans are the main ingredient. They were put to cook in the "Cupiello di creta," a pot with a lid, next to the fireplace, so it was always ready to be seasoned and eaten.
The recipe and especially the process for rolling out "pettola" was taught to me by my dear Aunt Tina, who always made sure to prepare it along with many other traditional delicacies whenever we met.

Quantity and procedure for 4 people

300 gm of dried beans

300 gm flour

10 cherry tomatoes

1 garlic beak

2 celery stalks

Oregano to taste

Salt to taste

Olive oil to taste.

Chili pepper to taste

Soak the dried beans the night before in cold water until covered.
In the morning rinse them and add more water until they are covered. Cook the beans until cooked through.

The "pettole"
Prepare the dough by putting the flour on the pastry board with the salt, then add the oil and water, knead until the dough is firm and compact. Let the dough rest covered for 30 minutes. With the help of a rolling pin, roll out the dough not too thin, about 2 mm, then cut the dough roughly, giving it the shape you prefer. I made pappardelle, but you can make rhombuses or even noodles.
Place the pettole in a tray dusting with a little flour, let them dry covered with a tea towel. Prepare the sauce. Put the oil with the garlic clove, celery and cherry tomatoes in the "cupiello" and sauté over a low flame.
Add the drained beans and keep the cooking water aside. Add the oregano.
Let it cook for 20 minutes.
Cook the pasta in boiling salted water for a few minutes, about 5, but check before draining. Drain when cooked and allow it to cook in the sauce. If needed, add a ladleful of the cooking water from the beans and let it cream well.
Add chili, oil and lots of love to taste.

Watercolor painting R. Di Chiara