Mesciua soup with mafalda corta pasta

A "poor" Ligurian dish, which comes from the tradition of mixing together the legumes collected on the docks by the dockworkers' wives. Traditionally accompanied by spelt, here we are suggesting a tasty variant with Mafalda Corta.


  • 200 g chickpeas
  • 200 g cannellini beans
  • 120 g Garofalo Mafalda Corta
  • Bicarbonate of soda as required
  • 1 clove of garlic
  • Extra virgin olive oil as required
  • Salt to taste
  • Pepper to taste
  • Favourite herbs to garnish
  • 4
  • 120 min
  • Easy
  • Pasta



Soak the beans in a bowl, cover them with plenty of warm water and add a pinch of bicarbonate of soda. Put the chickpeas into another bowl, cover them too with warm water and a pinch of bicarbonate of soda. Leave everything to soak for at least 12 hours. Drain the chickpeas and beans about 4 hours before eating. Cook them in separate pots filled with slightly salted cold water and bring to the boil. Add a drizzle of olive oil, a clove of garlic and aromatic herbs (thyme, rosemary, etc.) Cook the chickpeas for 2 hours, and the beans for 1 and a half hours. When the beans are cooked, add them with some of their liquid to the chickpea pan. Season with salt, add the Mafalda Corta and cook for the time indicated on the pack. When the pasta is cooked, pour the mesciua into a large bowl, add a drizzle of oil and a pinch of pepper and serve.