Means "little squares", and are used in clear meat or chicken broths. They are made by first cutting tagliatelle strips and then cutting those into small squares.

I have found recipes that use larger squares up to 1.5 centimeters in some dishes that are dressed with light sauces like butter and parmesan sauces. There is a variation from Puglia that has a tip of parsely leaf embedded withing each square which is very beautiful.

Quadrucci can be dried properly and saved for up to 2 months.