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Shopping ListRecipe: Quadrucci (Egg Pasta Squares) and Peas
Ingredients for 4 people
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- 2 ½ cups flour
3 eggs
½ cup white wine
1 onion
1 pound fresh peas
½ pound pancetta
salt to taste
2 ½ tablespoons extra virgin olive oil
Le Ricette
Quadrucci (Egg Pasta Squares) and Peas
di Academia Barilla
PREPARATION TIME
60 min
60 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
ITALIAN REGION
Abruzzo
Abruzzo
Ingredients for 4 people
2 ½ cups flour
3 eggs
½ cup white wine
1 onion
1 pound fresh peas
½ pound pancetta
salt to taste
2 ½ tablespoons extra virgin olive oil
Ingredients
Preparation 30 minutes preparation + 30 minutes cooking
Make a well in the flour on a work surface, add eggs and combine to form a smooth dough. Allow to rest for 20 minutes.
Roll into thin 1/8-inch sheets with a rolling pin or pasta machine. Cut into strips about ¾ inch wide and cut again into squares. Dry the pasta on a floured cutting board.
Heat oil in a pan over medium heat. Sauté finely chopped onion until lightly browned. Add diced pancetta and sauté for a few minutes until brown. Add white wine and cook until completely evaporated. Add peas and completely cover with water. Bring to a boil and cook for about 20 minutes. If necessary, add more water.
Add quadrucci, season with salt to taste and continue cooking over medium heat for 5 more minutes. This soup should be served slightly brothy.
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