Make a well in the flour on a work surface, add eggs and combine to form a smooth dough. Allow to rest for 20 minutes.
Roll into thin 1/8-inch sheets with a rolling pin or pasta machine. Cut into strips about ¾ inch wide and cut again into squares. Dry the pasta on a floured cutting board.
Heat oil in a pan over medium heat. Sauté finely chopped onion until lightly browned. Add diced pancetta and sauté for a few minutes until brown. Add white wine and cook until completely evaporated. Add peas and completely cover with water. Bring to a boil and cook for about 20 minutes. If necessary, add more water.
Add quadrucci, season with salt to taste and continue cooking over medium heat for 5 more minutes. This soup should be served slightly brothy.