Leftover pasta is generally pretty bad when reheated. But there is one great way to recycle leftover pasta: as a pasta frittata. All you do is mix your leftovers with eggs and grated cheese, perhaps some minced parsley for color, and a bit of salt and pepper if it needs it. Then proceed as you would for any frittata, although I like to let this kind of frittata brown quite a bit more on each side.
Ingredients
For each 100-150g (4-5 oz) of leftover pasta, add:
- 2 medium eggs
- 2 heaping Tablespoons of grated parmesan or pecorino, as you prefer
- Salt and pepper, to taste
- A few sprigs of fresh parsley, finely minced (optional)
- Olive oil for frying
Directions
Mix all the ingredients except the oil together in a bowl.
Heat a skillet large enough to fit the pasta and egg mixture and add enough oil to cover the bottom of the skillet. Swirl the oil around gently to coat the sides of the pan.
Now continue as you would for any frittata, slipping the pasta and egg mixture into the skillet and cooking the frittata until golden brown on both sides. You should cook the frittata gently, so that it doesn’t brown before the insides are cooked through, but I do like to raise the heat at the end so as to crisp up the crust even more. (NB: I never do this with my ‘regular’ frittatas, but somehow I feel the need with this one.)
Turn the frittata on to a plate and let it cool for a few minutes before diving in…
Notes
Of course, the character of your pasta frittata will vary according to the size and shape of the pasta and the sauce you used to dress it. The most typical frittata of this type is probably made with spaghetti with a simple tomato sauce, but this method lends itself to just about any pasta secca and any sauce you can imagine. The ratio of egg:pasta given above is indicative only; the pasta should predominate, but just make sure to use enough egg to bind the pasta together.
A broader discussion of the pasta frittata—la frittata di maccheroni, one of the iconic dishes of Neapolitan cuisine—is a subject worthy of fuller treatment than today’s quick note. It’s typically a warm weather dish perfect for a picnic that can be ‘dressed up’ any number of ways, and I’ll blog about when the time comes. But for now, I thought I’d share this handy tip. Not that we have much leftover pasta around our house, mind you…
Quick Note: Frittata di maccheroni avanzati
Ingredients
For each 100-150g (4-5 oz) of leftover pasta, add:
- 2 medium eggs
- 2 heaping Tablespoons of grated parmesan or pecorino as you prefer
- Salt and pepper to taste
- A few sprigs of fresh parsley finely minced (optional)
- Olive oil for frying
Instructions
- Mix all the ingredients except the oil together in a bowl.
- Heat a skillet large enough to fit the pasta and egg mixture and add enough oil to cover the bottom of the skillet. Swirl the oil around gently to coat the sides of the pan.
- Now continue as you would for any frittata, slipping the pasta and egg mixture into the skillet and cooking the frittata until golden brown on both sides. (See Notes) You should cook the frittata gently, so that it doesn't brown before the insides are cooked through, but I do like to raise the heat at the end so as to crisp up the crust even more. (NB: I never do this with my 'regular' frittatas, but somehow I feel the need with this one.)
- Turn the frittata on to a plate and let it cool for a few minutes before diving in...
Notes
http://memoriediangelina.com/2011/01/28/frittata-con-patate-e-salsiccia/
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25 Comments on “Frittata di maccheroni avanzati (Leftover Pasta Frittata)”
Try dicing some fried pepperoni and mixing it with the pasta…. you will love it.
Sounds nice. Will try that next time. Frank
Un primo piatto semplice come una frittata di maccheroni avanzati può essere anche sorprendente perché con la giusta attenzione sono proprio questi piatti veloci che danno più soddisfazioni… e il segreto è sempre in come lo organizzi. Anche i grandi chef stupiscono senza effetti speciali 🙂
That is exactly the problem we have here at home: few leftovers. But when we do have them, we love making frittata or just frying the past till it is crunchy!
This is a great idea to eat leftover pasta! Iusually add some diced ham too! Thanks for sharing this recipe Frank.
olá fritada é muito bom,quando a gente chega da rua com fome faz um rapa na geladeira e pronto,bom de mais.
This remind me to my childhood, my mom used to make a noodle frittata for me. I like your idea for leftover pasta. This sounds great and love your photos
Thanks for your comments and for stopping by!
This is a good idea……
I don’t see a ZipList button….Am I just blind?
Ha, busted! It’s true, I didn’t originally ZipList this post, since it was just what I call a ‘quick note’—a short-form mid-week post on a specific tip or simple dish. But since you’ve call me out, and since this post is turning out to be pretty popular, I’ve add the recipe card and button!
Thank you, Frank. I put everything into my ZipList that I intend to make within the near future. And then I just keep them there if I think I’ll make again. ta
Thank you for this recipe. I hate leftover pasta because it tastes horrible and I can’t wait to try this.
Have a nice day,
Leftover pasta is not worth eating, but I think you’ll find this is… Thanks for your comment, Maja!
anche gli avanzi possono diventare un piatto da re! Buon we Frank !
Grazie, Chiara, a buon we anche a te!
I love this. I try not to have 2nd helpings of a pasta that I think will be great as a fritttatta. Happy New Year!
Thanks, Lucia! We don’t actually have pasta leftover very often in our house, but when we do, this comes in handy!
great use for leftover pasta happy new year
Happy New Year, Rebecca!
Great idea! I always manage to make a bit to much pasta, so thank you for another way with the leftovers. Happy new year!
Happy New Year to you, too!
Frank – As you said, I guess any leftover pasta would do, but I am envisioning a wonderful version with leftover spaghetti alls carbonara. It is giving me ideas to make extra pasta next time.
Sounds delicious to me!
I never do this – I always wind up sticking the pasta in broth. I like the simplicity and the ease. And the change! Happy New Year, Frank! May 2014 bring goodness – on and off the plate.
Definitely worth a try, Claudia. Happy New Year to you, too!