The Barese egg quadrucci, locally known as “l’ tridde“, are a fresh pasta that cannot be missing especially on festive days such as Christmas, served with a good meat or chicken broth. A tradition from our grandmothers. The l’ tridde are not perfect like industrial ones because they are hand-cut. The peculiarity of this fresh pasta is that the semolina is mixed not only with the eggs but also with the broth, the Parmigiano and parsley — which I didn’t add, but the original recipe provides. It’s a delightful dish that everyone likes! So all that’s left is for you to try and taste it!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Cooking time: 3 Minutes
- Portions: 6 Servings
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 3 1/3 cups re-milled durum wheat semolina (about 500 g)
- 1 cup about chicken (or beef or vegetable) broth (about 250 ml)
- 2 eggs
- 2 tablespoons grated Parmigiano-Reggiano
Tools
- Pasta roller
- Pastry wheel
Steps
In the stand mixer bowl put the semolina, the eggs and the Parmigiano.
Start kneading, adding the broth little by little (it can be warm, that’s fine). You may need less broth; the dough should not be very soft.
When the dough is compact, cut it into 4–6 pieces to pass them through the pasta roller.
On the first pass set the roller to number 1, helping yourself with a little flour if necessary. Then, on the second pass, set it to number 3. If you prefer, you can roll it thinner, but the quadrucci should be slightly thicker.
When you have rolled all the sheets, pass them through the fettuccine cutter.
Place them on a board, sprinkle flour between layers to keep them separated and prevent sticking, and with the wheel cut the quadrucci. Put them on a cutting board or a floured perforated base and let them dry.
Storage
After the quadrucci have dried well, you can store them closed in a food-grade paper bag in the refrigerator for about a week or a little longer.
