Quadrucci
Tiny squares of fresh egg pasta, traditionally cut from leftover scraps after making other pasta shapes. Their roughly 3/8-by-3/8-inch proportions make them a pastina, served in broth and minestra.
History & Tradition
The name quadrucci means "little squares." While factory-made durum wheat versions exist, quadrucci are traditionally a pasta di recupero, made from the offcuts of fresh egg pasta after making lasagne, cannelloni, ravioli, or fettuccine. In Rome, they are essential for the famous minestra di quadrucci e piselli. In the Marche, quadrucci pelosi (hairy quadrucci) were part of the seven-course harvest meals, served in goose broth at noon. In Umbria, they were the opener at luncheons for communions, confirmations, and weddings, cooked in goose or hen broth.
Dough
How to Make
- Make a standard egg pasta dough. Knead until smooth, cover, and rest.
- Roll the dough into a thin sheet by hand or with a pasta machine.
- Cut the sheet into strips about the width of fettuccine.
- Stack or line up the strips and cut across them into small squares, roughly 3/8 inch on each side.
- Dust with flour and spread on a tray to dry before cooking.
- To cook, add to a simmering broth or soup and cook until al dente, 2 to 4 minutes.