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Egg pasta with peas Recipe

Egg pasta with peas Recipe

Egg pasta with peas Recipe

(quadrucci con piselli)

Preparation time : 30 minutes + 30 minutes cooking time

Ingredients for 4 servings

  • flour 13/4 cups (300 g)
  • eggs, lightly beaten 3
  • white wine 3 tbsp + 2 tsp (50 ml)
  • onion, finely chopped 1
  • fresh peas 13/4 lb (800 g)
  • bacon 7 oz (200 g)
  • salt to taste

Method :

  1. Make a well with flour on a work surface. Add the eggs to the center of the well and gradually incorporate the flour. Knead the dough until it is smooth and elastic. Cover and leave the dough to rest for about 20 minutes. Roll the pasta out into thin sheets, cut it into strips 1⁄3 inch (1 cm) wide and then cut into squares. Leave the squares to dry on a well-floured tray.
  2. Sauté the finely chopped onion in the oil over medium heat, add the bacon and gently fry for a few minutes; add the white wine and cook until it evaporates completely.
  3. Add the peas and cover with water. Simmer for about 20 minutes and then add the quadrucci. Adjust the salt and continue cooking over medium heat until the pasta is al dente. The quadrucci should be served in a little of the broth or cooking liquid.