Quadrucci
kwah-DROO-chee
Small squares cut from egg tagliatelle.
10 mm square
Name. Little squares.
What it is
Quadrucci are small squares of egg pasta, made by cutting tagliatelle across into pieces about a centimetre wide. They are the soup pasta of Lazio and Umbria, in broth with peas or in pasta e ceci.
Dried quadrucci are sold in boxes, but the home version is the offcut of the sfoglia.
How to cook quadrucci
2 to 4 minutes in boiling salted water. Take the shorter time for al dente, the longer time for fully cooked.
2:00
Start when the water returns to the boil.
Water and salt
- Pasta, dry
- 400 g
- Water
- 4 L
- Salt
- 40 g
100 g per person as a main. A litre and 10 g of salt per 100 g. Adjust with the portion calculator.
The steps
- Bring 4 L of water to a full boil in a tall pot. Add 40 g of salt when it boils.
- Add the quadrucci. Stir for the first minute so nothing sticks. Start the timer when the water returns to the boil.
- Or cook it in the broth it will be served in, and do not drain it.
- Bite a piece at 1 minute. A hairline of white at the centre is al dente.
- Scoop out a cup of the cooking water. Drain, or lift the pasta straight into the pan.
- Toss with the sauce over the heat for a minute. Add cooking water a splash at a time until it clings.
Read more: what al dente means and why the pasta water matters. Times for every shape are on the cook page.
How it holds sauce
Soup. Chickpeas, peas and broth, a chicken stock. The thin egg squares soften fast.
Pairs with: Pasta e ceci · In brodo · Minestrone · Pasta e fagioli
Classic plates: Quadrucci e piselli, Pasta e ceci con quadrucci, Quadrucci in brodo.
By brand: numbers, cook times, spec sheets
1 brand, 1 product page.
| Brand | Product | No. | Cook |
|---|---|---|---|
| La Molisana | Quadrucci N.212 All'Uovoextra di lusso | 212 | 4 min |
Nutrition
Per 100 g of dry egg pasta. The shape does not change these numbers. The dough does, so a whole wheat or egg version of this shape reads differently. See every dough.
| Per 100 g | Energy | Protein | Carbohydrate | Fibre | Fat | Sodium | Iron |
|---|---|---|---|---|---|---|---|
| Dry | 384 kcal | 14.2 g | 71.3 g | 3.3 g | 4.4 g | 21 mg | 4.0 mg |
| Cooked | 138 kcal | 4.5 g | 25.2 g | 1.2 g | 2.1 g | 5 mg | 1.5 mg |
One portion. 100 g dry becomes about 278 g cooked, 384 kcal and 14 g of protein. Pasta takes on 2.8 times its weight in the pot.
No quadrucci? Use these
Ranked by how they behave with sauce, not how they look. Full substitute list.
Side by side
Easy to confuse with
Other names
quadrettini, quadretti, quadrucci all'uovo.
Read more
Sources
- Quadrucci N.212 All'Uovo (extra di lusso), La Molisana (cook time, catalogue number, from the brand's own product page)
- Cook time: fresh egg pasta; dried 6 to 8 min.
- USDA FoodData Central (nutrition per 100 g, by dough: FDC 169731, Noodles, egg, dry, enriched; FDC 169732, Noodles, egg, enriched, cooked), public domain. The cooked yield is derived from the two energy figures.
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.