Egg pasta squares and pea soup (Quadrucci e piselli) from Zuppa! - A Tour of the Many Regions of Italy and Their Soups (page 156) by Margaret Romagnoli and G. Franco Romagnoli

  • celery
  • chicken stock
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute frozen baby peas for fresh peas, and egg noodles for fettuccine pasta. You may use the two-egg pasta recipe on p. 256 or a commercial pasta.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute frozen baby peas for fresh peas, and egg noodles for fettuccine pasta. You may use the two-egg pasta recipe on p. 256 or a commercial pasta.

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