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Quadrucci (Egg Pasta Squares) and Peas

di Academia Barilla

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Quadrucci (Egg Pasta Squares) and Peas
1 hours


First course


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

Preparation 30 minutes preparation + 30 minutes cooking
1. Make a well in the flour on a work surface, add eggs and combine to form a smooth dough

2. Allow to rest for 20 minutes

3. Roll into thin 1/8-inch sheets with a rolling pin or pasta machine

4. Cut into strips about ¾ inch wide and cut again into squares

5. Dry the pasta on a floured cutting board

6. Heat oil in a pan over medium heat

7. Sauté finely chopped onion until lightly browned

8. Add diced pancetta and sauté for a few minutes until brown

9. Add white wine and cook until completely evaporated

10. Add peas and completely cover with water

11. Bring to a boil and cook for about 20 minutes

12. If necessary, add more water

13. Add quadrucci, season with salt to taste and continue cooking over medium heat for 5 more minutes

14. This soup should be served slightly brothy