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Old 10-15-2018, 03:50 PM
 
Location: Eureka CA
7,568 posts, read 10,383,833 times
Reputation: 11325

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I never heard of this before.

 
Old 10-15-2018, 03:59 PM
 
298 posts, read 68,394 times
Reputation: 618
Heard of it from a old family friend of Italian ancestry. This was in Eastern Europe in the mid 80s. His wife had made some and we happened to be over at their house. I tried it. Didn't like it. I much prefer the rice and beans variety.
 
Old 10-15-2018, 04:02 PM
 
Location: North State (California)
28,078 posts, read 2,192,400 times
Reputation: 9824
I love it, will be making some soon. ( I'm not Italian ) I can't remember where I first heard about it.
 
Old 10-15-2018, 07:24 PM
 
14,930 posts, read 26,631,362 times
Reputation: 18131
I make this and it always a big hit. We like it!
 
Old 10-15-2018, 08:53 PM
 
Location: EPWV
9,852 posts, read 5,775,051 times
Reputation: 11288
Quote:
Originally Posted by Mouldy Old Schmo View Post
My dad was the son of Italian immigrants and never heard of “pasta fazool” (pasta e fagioli in proper Italian). It must have been popular among immigrant families of southern Italian descent.
https://en.m.wikipedia.org/wiki/Pasta_e_fagioli
Yes, we had it on a few occasions while stationed in Naples, Italy back in the early 80's.
For me, just like the possible effects of red cabbage and certain dairy - consume in moderation.
 
Old 10-15-2018, 09:09 PM
 
1,049 posts, read 584,669 times
Reputation: 1809
All's I know is it's my favorite soup at Olive Garden.
 
Old 10-16-2018, 03:06 AM
 
49 posts, read 11,458 times
Reputation: 137
Heard this many times growing up :-) (my mother is a Sicilian immigrant)
https://www.youtube.com/watch?v=ryN1s7jDrfU
 
Old 10-16-2018, 03:34 AM
 
Location: Florida
18,290 posts, read 18,527,133 times
Reputation: 20965
My Italian MIK taught me to make it with ham and only a big TBS of tomato paste, with the juice from the cannellini beans (canned) being the main moisture. Ditalini for the pasta.
And garlic, lots of garlic!
 
Old 10-16-2018, 07:33 AM
 
Location: Upstate NY
30,377 posts, read 9,081,069 times
Reputation: 28913
Quote:
Originally Posted by Bklyngirl4ever View Post
Such a simple dish to prepare with spaghetti sauce, cannellini beans and ditalini. We call it pasta fagiol. 2nd and 3rd gen Italians call it pasta fazool. I like mine with a thick sauce. Hubby adds pasta water to make it more soup like. Before serving we add grated locatelli romano and some hot peppers. Delizioso!

Sicilians call it pasta fazool. And Charlie Weaver (Cliff Arquette) on Hollywood Squares often found a reason to talk about "pasta fazool" lol. I think he liked the sound of it.

I've never heard of locatelli romano--I'll check it out.
 
Old 10-16-2018, 08:33 AM
 
Location: Manhattan
20,129 posts, read 26,407,309 times
Reputation: 9021
“When the stars makes you drool, just-a like pasta fazool, that’s amore”


I grew up in an Italian neighborhood and it was ONLY called pasta fazool.
I tried making it several times but I miss the mark. PArtner doesn't like it so not worth my time to keep trying...I am NOT Italian, maybe the skill is genetic?
Progresso makes a tolerable substitute called Macaroni and Bean Soup. With some added chopped up canned tomatoes and some grated Pecorino Romano it's pretty decent (Better than mine.)
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