Cencioni di Fava Pasta

Other Names: 
Made with:
Fava bean flour, white flour and eggs

Cencioni di Fava Pasta is a savory and distinctive pasta dish from the Marche region of central Italy. 

Ingredients and Dough

The foundation of Cencioni di Fava Pasta lies in its simple yet essential ingredients. The dough is primarily composed of fava bean flour, semolina flour, eggs, and salt, resulting in a sturdy and slightly dense base.Although fava bean flour like buckwheat doesn’t contain enough gluten it still requires a mixture containing white flour. Although there are recipes with different ratios of one flour to another a mix of 50% of each will make a good reliable pasta dough. Be aware that these types of pasta dough are a little more fragile than those made with all-white flour. Which is why it uses eggs to help hold it together.

Origins and History

The exact origins of Cencioni di Fava Pasta it is believed to have emerged in the Marche region sometime in the Middle Ages. The dish’s humble beginnings stem from the region’s abundant fava bean harvests and the unavailability of plain wheat flour. Fava bean flour would substitute in the absence of white flour. 

It is traditionally served with a sauce made with sausage or guanciale.