Steps

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

  

• To make a good broth, you should not skim it, but as it boils, lower the heat to maintain a gentle boil and let it simmer for at least 2 hours. If you notice foam forming despite this, add 2 tablespoons of extra virgin olive oil.

  

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

  Cooking time with the pressure cooker is 1 hour.

  

• As soon as you can easily pierce the meat with a fork, it means it’s cooked. Adjust the salt, remove it from the broth, and once it cools, strip 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 beef strips

  

• Sift the flour, and arrange it in a mound, place the eggs inside, then beat them before mixing them with the flour. For every 100 g of flour, 60 g of egg should be used, so use large eggs; if the dough becomes too hard to work, add more egg, and vice versa, more flour.

  

• Start kneading with your fingers by adding flour from the edges to the center, gathering all the flour and eggs well, then begin to knead. You can also knead the quadrucci using a stand mixer.

  

• In either case, you must 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 the rolling pin or with the pasta machine “Marisa”

  In the case of the rolling pin, first, you must give it a flattened round shape, starting from the center and working outward. When it starts to widen, unroll the sheet of pasta

  

• and repeat the operation until it becomes transparent against the light,

  

• If instead, you flatten with the pasta machine, cut the initial dough into 4 tubular pieces, dust them with semolina and pass them first at the maximum width and then decrease the roller width until reaching 1.

  

• Now that the sheet is all flattened, take a pasta cutting wheel and form quadrucci of the desired size.

  

• Here they are ready to be plunged into the broth

  

• Bring the broth to a boil, then plunge in the quadrucci, which should cook for a few minutes. The cooking is quick, as soon as the quadrucci rise to the surface.

  

• Add grated Parmesan cheese to taste. Here is my Recipe for Quadrucci in Beef Broth ready

  

• Let’s Make Quadrucci

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

  

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

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

  

• Preparation of broth with Bimby TM6.

  Bone the meat, keeping the bones aside.

  Cut it into chunks (about 3 cm).

  Put 20 g of extra virgin olive oil and the meat into the bowl, set High temperature counter-clockwise. Transfer to a bowl and set aside.

  

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

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

  

• Remove the fatty part formed on the surface with the help of a skimmer.

  Remove the meat, bones, and vegetables from the bowl, then strain the broth using a cloth strainer, and collect the broth in a bowl.

  

• Now the broth is ready to cook the quadrucci.

  However, I recommend cooking them in a pot. The cooking is quick, as soon as the quadrucci 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.