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The Authentic Italian Pasta Frittata Recipe

This quick, easy, authentic recipe for Italian frittata di pasta is the perfect solution to those times when you have made too much pasta. Following the Italian tradition of not throwing away food, this dish simply mixes the cold pasta with eggs and seasoning before cooking it in a frying pan to create an amazingly versatile and delicious dish.

 

One of the main themes running through all Italian regional cookery is the avoidance of waste. Italians hate to throw food away meaning that there are many recipes designed to use up leftovers which often turn out to be even more delicious and satisfying than the initial meal!

 

Frittata di pasta, which originated in Naples but is widely prepared in the south of Italy, is a much-loved homecooked recipe which re-utilizes cooked pasta to make a one-pan meal, antipasto or picnic dish. Although it is commonly made with spaghetti any pasta shape will work, whether it has been prepared with or without sauce. The important thing is to make sure that the pasta is cold before making the recipe. We got the recipe from one of our favorite traditional Italian cookbooks, Il Talismano della Felicità.

 

In this Foodie Sisters video recipe, watch Valeria and Benedetta prepare their beloved family recipe for frittata di pasta before recreating it at home by yourself!

 

 

Frittata di Pasta

 

350g cold pasta, with or without sauce

4-5 eggs

Grated Parmigiano Reggiano

Fresh parsley, chopped

Extra virgin olive oil

Salt

Pepper

 

Beat the eggs in a large bowl and season with salt, pepper, and chopped parsley.

Roughly chop the cold pasta and add to the bowl and use your hands to mix it together, ensuring that all the pasta is covered with egg. Add a couple of generous handfuls of Parmigiano and mix everything again.

Heat a good splash of olive oil in a frying pan, coating the bottom of the pan. When it is hot add the pasta mixture, pushing down to compact it all together.

Cook on a moderate heat for a few minutes. When the bottom has formed a crust, use a plate or pan lid to flip the frittata over and continue to cook until it is golden and firm on both sides and the pasta has heated through.

Serve hot or cold.

 

Buon appetito!

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