- 350 g of flour;
- 200 g of durum wheat semolina;
- 5 eggs;
- 1 pinch of salt;
Pour the flour onto a wooden pastry board forming a small mountain, place the eggs, salt in the center and vigorously mix all the ingredients to form a uniform, smooth and elastic dough. Let it rest for half an hour under a damp cloth before working it again. Be careful not to ever miss a layer of flour on the pastry board. After letting it rest, roll out the dough with a floured rolling pin and then pass it through the pasta machine to make strips of about 1 centimeter; if you prefer to do it by hand, roll out the dough with a floured rolling pin until it is about 3-4 millimeters thick. Then cut it into thin strips and cut it again to form small squares. Cook in salted water for about 5 minutes. The quadrucci are excellent with broth and legume soups, especially with the Trasimeno bean.