• Main Courses
  • Pasta

Pisarei e fasò (pasta and beans)



For the pisarei (dumplings):

  • Breadcrumbs (1 cup or 200g)
  • Flour (1 3/4 cups or 200g)
  • Boiling water (1 1/4 cups or 300g)
  • Extra-virgin olive oil (1 tablespoon)
  • Salt to taste

For the sauce:

  • Dried borlotti beans (1 1/4 cups or 250g)
  • Tomato sauce (a little less than 1/2 cup or 100ml)
  • Lardo (cured pork fat) (3.5 oz or 100g)
  • Butter (1 1/2 tablespoons or 20g)
  • Bay leaves (2 leaves)
  • Garlic cloves (1 clove)
  • Celery (1 stalk)
  • Carrot (1 medium)
  • Small onion (1 piece)
  • Salt to taste
  • Pepper to taste
  • Water as needed


  1. Soak the beans in water overnight.
  2. Drain the beans and cook them with a bay leaf and cold water for about 1 hour and a half; drain and keep their cooking water.
  3. Make a well with the flour and breadcrumbs, add the warm bean cooking water, a pinch of salt, and a drizzle of olive oil, and knead everything together. Cover with plastic wrap and let it rest for 30 minutes.
  4. Dice the celery, carrots, and onions into small pieces (mirepoix), and mince the lardo.
  5. In a pan, put the butter and minced lardo and cook over medium heat for 2 minutes, add the crushed garlic, mirepoix, another bay leaf, the previously cooked beans, the tomato sauce, salt, pepper, and a splash of water. Cook everything for 30 minutes on low heat, stirring occasionally; add more water if needed.
  6. Divide the dough into small portions and roll into ropes about 1 cm in diameter.
  7. Cut the ropes into small pieces, almost the size of a bean. With your thumb, press each piece to create an indentation inside.
  8. Once ready, cook the pisarei, drain them, and combine with the sauce.
  9. Toss to coat and plate, finishing the dish with a grind of pepper and a drizzle of olive oil.
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.