The night before, soak the beans in plenty of cold water and let them rest for at least 12 hours.
The next day, first prepare the dough for the pasta: combine water and semolina in a bowl and work quickly until you obtain a loaf, wrap it in cling film and leave to rest at room temperature for at least 30 minutes.
Meanwhile, brown the bacon in a large saucepan with a little oil, then add the chopped celery, carrot and onion, the peeled garlic and the rosemary and let them sweat, then add the tomato puree.
Mix and leave to cook for 5 minutes, then add the drained and rinsed beans, cover with plenty of water and cook over a low heat, with the lid on, for at least 1 hour or until the beans are well cooked (if necessary, add more water remember to add it very hot), then remove the garlic and rosemary and season with salt and pepper.
While the beans are cooking, once the dough has rested for 30 minutes, prepare the sagne: divide the dough into 2 parts, crush 1 at a time with your hands, then roll it out with the pastry maker, starting from the thickest and gradually until a thickness of about 2 mm, then do the same thing with the second piece.
Then cut irregular diamond shapes 3-4 cm long from the sheets.
Cook the pasta for about 4 minutes in plenty of lightly salted boiling water with the addition of 1 tablespoon of oil, then drain it and add it to the sauce.
The sagne and beans are ready, all you have to do is enjoy them.
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