Steps

• Put all the broth ingredients in a very large pot, and bring to a full boil.

  

• To make a good broth, you don’t need to skim it, but as it boils, you must reduce the heat to maintain a slight boil and let it simmer for at least 2 hours. If foam forms, add 2 tablespoons of extra virgin olive oil.

• If you want to use a pressure cooker to reduce the time, you must also add 2 tablespoons of extra virgin olive oil; this will help prevent foam from escaping through the valve.

  Cooking times with the pressure cooker are 1 hour.

  

• As soon as you can pierce the meat, it means it’s cooked. Adjust the salt, remove it from the broth, and once it cools, remove it from the bones.

  

• Now you need to strain the broth to cook the quadrucci.

  

• If you want to use the beef, I preferred to shred it into strips, accompanied by the puree of the vegetables used for the broth.

  

• Here are the shredded meat strips

  

• Sift the flour, and form it into a mound, place the eggs in the center, then beat them before mixing with the flour. For every 100 g of flour, you need 60 g of egg, so use large eggs, if the dough is too hard to work with, add more egg, otherwise more flour.

  

• Start kneading with your fingers, incorporating flour from the edges to the center, gathering everything well, flour, and eggs, then start kneading. You can also knead the quadrucci in a stand mixer

• In both cases, you need to compact the dough, then form a ball of dough and wrap it in plastic wrap. Let it rest for 30 minutes at room temperature

  

• At this point, decide whether to roll out the pasta with a rolling pin or with the pasta machine “Marisa”

  If using a rolling pin, first give it a round flattened shape, starting from the center and moving outward. Once it starts to widen, unroll the pasta sheet

  

• repeat the process until it becomes translucent when held up to the light,

  

• If instead, you flatten it with the pasta machine, cut 4 tubular pieces from the initial dough, flour them with semolina, and pass them first at the maximum width and then narrow the rollers until you reach 1.

  

• Now that the pasta sheet is fully flattened, take a pasta cutting wheel and cut the quadrucci to your desired size.

  

• Here they are ready to be plunged into the broth

  

• Bring the broth to a boil, then plunge the quadrucci, which will need to cook for a few minutes. Cooking is quick, it’s enough for the quadrucci to float to the surface.

  

• Add grated Parmesan cheese to taste. Here is my Quadrucci in beef broth recipe ready

  

• Let’s make the Quadrucci

  Place the flour, egg, and extra virgin olive oil in the mixing bowl, knead: Knead /2 min. Transfer the dough to a lightly floured work surface and compact it into a ball. Let rest covered with plastic wrap for 15 minutes.

  

• Roll out the dough with the help of a rolling pin (or pasta machine) into a thin sheet (2 mm).

  Using the pasta wheel, cut the quadrucci (1×1 cm) and set them aside on a tray or on a floured work surface

  

• Preparation of the broth with the Thermomix TM6.

  Debone the meat, keeping the bones aside.

  Cut it into chunks (about 3 cm).

  Place 20 g of extra virgin olive oil and the meat in the mixing bowl, set High temperature counterclockwise. Transfer to a bowl and set aside.

  

• Place 10 g of extra virgin olive oil, onions, carrots, and celery in the mixing bowl, set High temperature counterclockwise. Transfer to a bowl and set aside.

• Position the Blade Cover. Place the reserved bones, the meat, and the seasoned vegetables in the mixing bowl, add salt, and water up to the 2-liter mark, set Slow cook counterclockwise/3 h/203°F .

• Remove the fat formed on the surface with the help of a slotted spoon.

  Remove the meat, bones, and vegetables from the mixing bowl, then strain the broth using a fabric colander, and collect the broth in a bowl.

  

• Now the broth is ready for cooking the quadrucci.

  I recommend cooking them in a pot. Cooking is quick, it’s enough for the quadrucci to rise to the surface and cook for a few minutes.

  

• Add grated Parmesan cheese to taste.

  

• If you want to use the beef, I preferred to shred it into strips and create a puree by blending the cooking vegetables.