A whole wheat pasta calls for a slightly more robust dish. The oxtail ragu has the classic touch with guanciale and red wine as flavorings. The butternut coulis has something nutty because of the beurre noisette, but at the same time something aromatic because of the use of cumin. The dish is finished with a frothy gravy of puffed garlic and fried sage.
Fagiolini, or green bean, belongs to the typical pasta from Puglia like the orechiette and strozzapreti. This artisanal pasta is traditionally prepared without eggs, hence sometimes called "pasta povera".