Boil the beans or use canned ones if you prefer.
Blend them until they become creamy with a drizzle of extra virgin olive oil.
Pour them into a bowl, add the tapioca starch, 50 g of water, salt, and pepper.
Knead until you form a dough. Make the classic rolls with pieces and cut them into pieces about 1 cm or slightly more.
Boil them for a few minutes in plenty of salted water, drain them with a slotted spoon, and now toss them in your preferred sauce by swirling the pan.
They can be seasoned as desired.
Italy, Veneto
| Energy (kcal) | 216.08 |
| Carbohydrates (g) | 44.51 |
| of which Sugars (g) | 0.63 |
| Fat (g) | 2.8 |
| of which Saturates (g) | 0.43 |
| Protein (g) | 3.34 |
| Fiber (g) | 5.32 |
