Make pasta e fagioli, or pasta and beans, from scratch by first making the pasta and then combining it with beans, vegetables and chicken stock. To make Pasta, mound 2 cups of all-purpose flour and 1/4 teaspoon of salt on a work surface, and then pour 3 eggs, 1 tablespoon of milk and 1 teaspoon of olive oil in a depression in the center. Knead the mixture into a ball of dough, and chill it before cutting it into pasta.
While the pasta dries, brown 1/8 pound of chopped pancetta in 2 tablespoons of extra-virgin olive oil at medium-high heat, and stir in 2 springs of rosemary, 1 sprig of thyme, 1 fresh bay leaf and 4 cloves of chopped garlic. Add 1 minced onion, 1 minced carrot and 1 minced rib celery, and season the mixture with coarse salt and pepper to taste. Pour in 2 15-ounce cans of cannellini beans, 1 cup of canned tomato sauce, 2 cups of water and 1 quart of chicken stock, and bring everything to a boil before adding 1 1/2 cups of ditalini or homemade pasta.
Simmer the soup on medium for six to eight minutes, and then remove the herb stems and bay leaf. Top the soup with grated Parmigiano cheese, and serve it with crusty bread.