Quadrucci in Brodo

Name: Quadrucci in Brodo
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 200 g egg pasta squares; 1.5 L chicken broth; 1 handful parsley; 40 g Parmigiano-Reggiano; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Quadrucci in Brodo is a comforting Italian classic, often savored during the colder months when the warmth of a hearty bowl is most welcome. Originating from the rustic kitchens of Emilia-Romagna, this dish exemplifies simplicity and depth, with roots in traditional Italian cooking that highlight the importance of quality ingredients and time-honored techniques.

The dish is a symphony of delicate egg pasta squares swimming in a clear, golden chicken broth, with a sprinkle of fresh parsley adding a vibrant touch. The broth should taste rich and deeply satisfying, while the pasta itself offers a tender bite, absorbing the flavors around it. A generous grating of Parmigiano-Reggiano crowns the dish, providing a nutty, salty finish that perfectly complements each spoonful.

Ingredients

200 gegg pasta squares
1.5 Lchicken broth
1 handfulparsley
40 gParmigiano-Reggiano
to tastefine sea salt

Method

Start by pouring 1.5 L of chicken broth into a large pot and place it over medium heat. Allow it to come to a gentle simmer. This will be the base for your Quadrucci in Brodo, and you want the flavors to meld and deepen as it heats.
Once the broth is simmering, taste it to ensure it has a rich, savory flavor. Season with fine sea salt to taste, stirring well to dissolve the salt completely. The broth should taste well-seasoned but not overly salty, as it will intensify as it reduces slightly.
Add the 200 g of egg pasta squares to the simmering broth. Stir gently to prevent them from sticking together. Cook the pasta until it is just tender, which should be indicated by a slight firmness in the center when bitten.
If the broth becomes too thick as the pasta cooks, add a small amount of water to maintain a soupy consistency. The pasta should be swimming freely in the broth, not clumping together.
Once the pasta is cooked to your liking, finely chop a handful of parsley and stir it into the pot. This will add a fresh, herbal note to the dish.
Grate 40 g of Parmigiano-Reggiano and sprinkle it over the broth and pasta. Stir gently to combine, allowing the cheese to melt slightly and enrich the broth with its nutty flavor.
Ladle the Quadrucci in Brodo into warm bowls, ensuring each serving has a good mix of pasta and broth. Serve immediately to enjoy the comforting warmth and delicate flavors of this classic dish.