Egg Quadrucci with Peas

This dish paired with homemade fresh pasta is a classic of home-style Italian cooking. Here’s how you can prepare egg quadrucci with peas.

Ingredients

• 250 g of type 00 flour
• 2 large eggs
• Salt to taste
• 300 g of peas (fresh or frozen)
• 1 small onion
• 50 g of smoked pancetta (optional)
• Extra virgin olive oil
• Vegetable or chicken broth as needed
• Grated Parmesan cheese
• Freshly ground black pepper

Preparation

1. Start by preparing the egg pasta for the quadrucci. On a clean work surface, pour the flour and make a well with a hollow in the center. Break the eggs into the center and add a pinch of salt. Using a fork, begin beating the eggs gradually incorporating the flour from the edges until a homogeneous mixture is obtained. Then knead with your hands until the dough is smooth and elastic. Cover with a cloth and let it rest for about 30 minutes.
2. Roll out the dough with a rolling pin or a pasta machine, until you obtain a thin sheet. Cut the pasta into small squares of about a couple of centimeters on each side to create the quadrucci.
3. In a pan, sauté the finely chopped onion in a drizzle of extra virgin olive oil until it becomes translucent. If you choose to use pancetta, add it at this point and let it brown until it becomes crispy.
4. Add the peas and let them cook for a few minutes, then cover with broth and cook until the peas are tender. Adjust salt and pepper to taste.
5. Meanwhile, bring a pot of salted water to a boil and cook the quadrucci for 2-3 minutes, or until they float to the top. Drain them and transfer to the pan with the pea seasoning, mixing well to blend the flavors.
6. Serve immediately, garnishing with grated Parmesan cheese and a grinding of black pepper.

If you prefer a vegetarian dish, you can simply omit the pancetta. This dish is delicious in its simplicity, and the fresh flavors reflect the Italian culinary tradition where seasonal ingredients are always the stars.