Minestra di quadrucci e piselli con il “battuto”

Soup of pasta and fresh peas with battuto

Preparation info
  • Makes


    • Difficulty


Appears in
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

Quadrucci are small squares of fresh pasta, usually of egg dough, made by cutting fettuccine crosswise at intervals equal to the width of the noodle. Although any member of the large pastina family—small-format pastas for soup—will be good, the dish will lose its authenticity if anything other than quadrucci is used.