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Quadrucci with peas, spring soup

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Spring faded quickly this year, much to my chagrin. Peas are this season's vegetables and only arrived on the table last week directly from the home garden. I've had these little squares with peas in mind for a while.. A dish of comfort, of transition as I had thought of it. A fresh and sweet broth soup, perfect for approaching summer by taking the kitchen one step at a time. Then the explosion of this anomalous heat which made me think about not preparing it because soups, as we know, don't go well with the heat. My stubbornness won and on Sunday I prepared it in an hour: I made the pasta, rolled it out with a rolling pin and shelled the peas… we appreciated it despite the 26° outside 🙂

Quadrucci soup with peas is one recipe that belongs to the peasant tradition, combines the sweetest vegetable that exists with the most childish pasta that can be produced by hand. The freshly made quadrucci are a caress, a cuddle in the strictest sense of the word and together with the fresh peas they become a complete and satisfying dish.

Even though I always thought it was a Romagna recipe, it actually comes from all over Italy. Just do an online search to see that many regions attribute its origin to themselves and above all that for once the recipe is almost the same everywhere: fresh peas, egg quadrucci, lightly sautéed onion and a touch of tomato.

If you are looking for other recipes with peas I bring you the recipe here garganelli with sausage sauce and peasa classic from Romagna and then a more particular recipe cod on pea cream. Once they are shelled, it is better to cook them immediately so they will retain all their sweetness 🙂

Quadrucci with peas

200 g of 00 flour
2 eggs

300 g of fresh and shelled peas
1 spring onion
1 teaspoon of tomato paste
Sale q.b.
Water to taste

Prepare the fresh pasta by making a well in the flour and breaking the eggs in the centre. First using a fork, mix together the flour and eggs, then mix by hand until you obtain a smooth dough. Leave to rest for 30 minutes covered by a plate or wrapped in cling film.
Proceed to roll out the dough with a rolling pin or with a pasta machine. Roll up the dough as you do for tagliatelle, cut it and cut again in the other direction to obtain the squares.
Keep aside to air.

Finely chop the spring onion or a small onion. Place the mixture in a pan with plenty of oil, let it fry and then add the peas. Sauté for a few minutes then add about 400 ml of boiling water and leave to cook for 15 minutes. Lightly salt and add the quadrucci. If necessary, add a little boiling water. It depends on how brothy you want the soup to be.

Leave to cook for a few minutes and serve.

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