Simmer the beans in abundant salted water. Best are dry beans cold soaked for at least 12 hours. To get the maximum results in taste and digestibility, after about 10 minutes simmering quickly transfer the beans in another pot with water at the same temperature. Continue cooking and add a couple of potatoes, peeled and cut into pieces. Process the onion to a paste in a food processor. Heat the oil a pan. Add the sauté beacon and onion paste and cook, stirring, until the onion begins to brown. (If you like, to vary the taste, you can add celery, garlic, rosemary and parsley). When the vegetables are ready, process the potatoes and part of the beans in a food processor (better would be to mash them and peel the beans), then put them back into their cooking liquid, adding the sautéed vegetables and beacon. Add salt, let boil, then add the home-made egg pasta. Traditionally, rice, ditalini or elbow pasta were used instead of home-made egg pasta. Serve warm in winter and lukewarm or cold in summer.