On a cold winter afternoon, nothing is more comforting than a plate of "sagne" and beans, a true expression of Abruzzese culinary tradition. This recipe, which has its roots in the countryside of the past, is based on simple yet flavorful ingredients, such as borlotti beans, the undisputed stars of this dish, whose sweetness perfectly complements the rusticity of homemade pasta. The preparation of sagne requires a skilled hand: wheat flour is worked with warm water and a pinch of salt until a thin sheet is obtained, cut into diamonds that, once cooked, blend beautifully with the tomato sauce, onion, carrots, and a touch of chili pepper. This first course is ideal for a family Sunday lunch, where each forkful tells of traditions and genuine flavors, perfect to accompany with a drizzle of extra virgin olive oil. Preparing "sagne" and beans means rediscovering the value of home cooking, where every step is a gesture of care and attention.

Prepare a dough of flour and warm water, with a pinch of salt. Work everything until you obtain a well-consistent pasta that is rolled out, with the help of a rolling pin, until a thin sheet is obtained. Cut the resulting sheet into strips of about two centimeters and these, in turn, diagonally, to obtain many diamond-shaped pieces of dough. Place the lasagna pieces, thus obtained, to dry on a previously floured tray. In a clay pot, over low heat, after sautéing all the chopped ingredients, add water along with the beans, the pork rind, and the ham bone. Three quarters of the way through cooking, skim off the fat and remove the pork rind and the ham bone. Cut the pork rind and the meat from the ham bone into small pieces and return them to the pot with the addition of the tomatoes, also chopped. Meanwhile, cook the lasagna separately. Once boiling, drain them for three-quarters of the water and add the beans and the cooked rinds from the clay pot. Cook for another four to five minutes, stirring, and serve.