Quadrucci

Ingredients For homemade, wheat flour, eggs, and sometimes also nutmeg. In the Marche, a mixture of wheat flour and corn flour is used. In central and southern Italy, only flour and water are used. In Lazio (upper Aniene valley), emmer is often mixed with the wheat flour. For factory made, durum-wheat flour, water, and eggs.

How Made The flour is sifted, sometimes with a pinch of nutmeg, and kneaded with eggs until the dough is firm and smooth. The dough is left to rest, then rolled out into a very thin sheet, from which ¼-inch (6-mm) squares are cut. The size can vary according to the areas of production, as can the use of nutmeg. Quadrucci are made differently in the Marche: the ball of dough is cut into thick slices and then into small dice. The pastina is cooked in broth.