Soak the white beans for 24 hours (one part beans, three parts water). It is easier if you take canned beans, they can be processed immediately. Knead the beaten egg well with the flour until a smooth dough is formed. Proceed in the same way with the black dough and add the squid ink form. Let both doughs rest for half an hour. Then roll out immediately into large pieces and place one on top of the other. Roll over again and sprinkle lightly with semolina to make the dough less sticky. Cut the dough into narrow strips. It is easier to do this with a pasta machine.
Sauté the prepared white beans with the chopped vegetables (celery, carrots and onions) in oil, extinguish with white wine, fill with water, season with salt and make about 1 ½ hours. gradually add a little bit of water repeatedly.
Fry the thawed crayfish tails briefly in olive oil so that they get color and then remove them from the frying pan. Sauté the cleaned chanterelles with garlic, add cherry tomatoes and extinguish with white wine. Add the beans, season everything together with chili and salt and finally add a little bit of the mint.
If you don’t like crab tails, you can also use zucchini, beef fillet or chicken breast strips instead.
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