Leave 400 g of dry Borlotti beans to soak overnight. Rinse the beans and place in a saucepan with 1 onion, 1 carrot, 1 stick of celery all cut into pieces, 1 ham bone, 1 bay leaf and 1 sprig of rosemary. Cook on a low heat covered with water for about 2 hours, adding water if necessary. Remove the bone and the herbs, put half the beans and vegetables through the moulinette (or blender). Adjust the seasoning. Add 120 g of ditali rigati and cook according to the instructions on the packet. Serve the pasta drizzled with olive oil, freshly ground pepper and Parmesan cheese.