The night before the preparation of the recipe put all the dry legumes to soak in cold water with a pinch of baking soda (to make them softer).
After at least 12 hours, wash the legumes and put them in a pot with around a liter and half of water. Wash the celery well and all of the vegetables and cut them coarsely. Peel the onion and cut it into slices. Add the vegetables to the legumes and also add, if you want, some fresh herbs. Let them cook at a low heat, mixing from a time to time.
While the soup is cooking, prepare the fresh pasta. Pour the wheat flour in a bowl, add salt and water little by little. Knead well. Move the mixture on a table/working surface with a bit of flour in it and keep kneading it until the mixture is smooth and elastic. Let it rest for around 20 minutes and then stretch out the dough with a rolling pin or use a pasta machine.
When the dough is thin enough, with a sharp knife or a pasta machine, cut the taglierini (a pasta shape similar to linguine). Add the rice, salt, olive oil and chili pepper, if you want, to the legumes soup. Mix well and when the rice is still al dente (around 10 minutes before it is cooked), and pour the taglierini into the soup. Keep mixing until it is cooked enough.
To make the dry legumes softer (chickpeas, lentils, etc.), the night before cooking them, let them soak in cold water for at least 12 hours with a pinch of baking soda.
For the preparation of fresh homemade pasta, it is better to knead the dough with lukewarm water.
Generally, all the soups and stews have to cook at a very low heat.
