Quadretti and Quadrettini

(Little) squares – the simplest shape to make, but rather fiddly and so easier to buy. This delicate pastina (small pasta) is made from an egg dough, which may be spiced with grated nutmeg if making at home. It is traditionally served in a broth, oft-times with beans, notably broad beans in Urbino, or fagioli di Arsoli in Rome. The broth itself might be of goose or chicken, whilst in Gubbio the squares are served in a fish broth with fresh spring peas. Pasta in broth is always restorative, but somehow this shape is seen to be the best to help invalids recuperate.