WHAT'S COOKING IN MAMMA'S KITCHEN. REGIONAL RECIPES ( ABRUZZI )
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Quadrucci (Egg Pasta) and Peas
Ingredients: Per 4 servings ⅝ lb all-purpose flour 3 eggs ½ cup white wine 1 onion 2 lb peas, fresh 7 oz pancetta (italian bacon) salt to taste
Prepare the pastry for the “quadrucci” using the eggs and as much flour as the dough will absorb. Reduce the dough obtained in this way to a thin sheet to be cut into strips about 0.2 inch wide, and then into squares. Dry the “quadrucci” in a well-floured bowl.
In a pan, prepare the peas by beginning to sauté the finely chopped onion, with the pieces of pancetta and the white wine.
Add the peas and the water. Simmer for about 20 minutes and then put in the “quadrucci”. Adjust the salt and continue cooking over a medium heat until the pasta is ready to be served. This dish should be served fairly liquid.