Soak the beans, and if possible, from one of the excellent varieties grown in Campania Felix, in lukewarm water 24 hours before cooking them.

After having soaked them, pour out the water and boil them in cold water without salt with extra virgin olive oil, garlic and parsley.

In the meantime, prepare the pettolelle, kneading flour, eggs (100g for each egg) and salt. Roll out the dough and cut into wide strips.

When the beans are soft, add salt and pepper. Meanwhile, boil the pettolelle separately and add the beans already seasoned while cooking. Add oregano and let stand a few minutes before serving.