In a glass bowl, add the flour. Place the grated cheese, ground black pepper, and finely chopped washed and dried parsley in the center.

Mix with a fork and start working the dough. Once it comes together roughly, knead it on a work surface for a few minutes.

Cover and let rest for about an hour.

Meanwhile,

Rinse the beans and place them in a large pot with plenty of cold water, a couple of sage leaves, a bay leaf, and a crushed garlic clove. Bring to a boil and cook for about an hour, or as directed on the package. Add salt at the end. Drain and measure out 1 1/2 cups (about 350 grams).

Take the dough and roll it out to about 1/4 inch thick (about 1/2 cm). Pinch off small pieces with your fingers to form the triddhi. They should be about the size of a peppercorn—mine are a bit larger. This amount makes about 13 ounces (380 grams).

Prepare the soup.

Wash the vegetables. Peel the onion and sweet potato, remove strings from the celery, and dice everything.

Pour a couple of tablespoons of extra virgin olive oil into the bottom of a large pot. Add the chopped vegetables and sauté, stirring, for about 10 minutes.

Once softened, add a couple of tablespoons of tomato puree, the broth, the beans, and a pinch of salt. Stir, cover, and once the broth comes to a boil, cook for about 20 minutes over medium heat. Add more broth if needed to adjust the consistency.

Blend about one-third of the mixture. Add the triddhi (I used about 7 ounces/200 grams) and cook for about 10 minutes. Cooking time depends on their size; if you made them the day before, the time will double. Adjust salt, stir well, and let rest for a few minutes.

Triddhi are also excellent in broth.

You can make the triddhi the day before, leave them on the work surface to dry, or freeze them fresh on a tray, store in bags, and use as needed.