The pasta omelette is too good. So good that it would be a shame to consider it just a recovery recipe. Don't misunderstand, our philosophy is 100% antiwaste: it can certainly be understood as an empty fridge recipe and can definitely be a good way to recycle the advanced pasta. That said, the pasta omelette is prepared specially on several occasions during the year: picnic, birthday parties, outings, snack for the journey, beach food, comfort food against sadness, without considering that tradition must absolutely eat on Holy Saturday and in Easter Monday.

Don't call it pasta omelette

This dish has endless variations, starting from the name. In Campania you will find it as a pasta omelette, Spaghetti Frittata, macaroni omelette o macaroni pizza: this already makes it clear that we can use the pasta format that we like the most, be it long pasta, like spaghetti and vermicelli, or short pasta, such as feathers or rigatoni.

In some areas, the pasta omelette is even called pastiera or Migliaccio, names lent by some typical Campania sweets. The first is the Neapolitan pastiera that we all know, to which it steals the name and appearance: in some cases, the pasta omelette is enclosed in the puff pastry with a grid-shaped decoration. Migliaccio is instead a symbolic dish of poor Neapolitan cuisine based on millet, both sweet and savory, with an outward appearance similar to our beloved omelette.

It can be done in any way

THE'egg it is the only ingredient that obviously cannot be missed: calculate about an egg per head + an extra one if possible (better to abound, but it also depends on taste). The pasta format is at its discretion, but the most used are the spaghetti or i bucatini, about 70 g each.

Let's move on to the delightful filling. Usually the is used salami or the headcheese in small pieces, the parmesan, the pecorino cheese and the scamorza, but there are versions with the mortadella, the bacon, the provolone, the cheese or the mozzarella cheese. The cheeses can be cut into cubes and mixed with the other ingredients, or into thin slices, positioned in the middle of the omelette, so as to enclose them in a central layer. In conclusion, everything is worth.

We dissolve the last doubt: the pasta omelette is white or red? With or without tomato? The most common version is probably the one in white, but a Naples it is easier to find it also in red, since traditionally it is prepared with the pasta with the advanced sauce.

How is it prepared?

As we have seen, there is no one recipe original of pasta omelette, but many ways and ingredients to prepare it. There is no need to wait for leftover pasta (but who does it happen?): Here is the method to cook it in one of its versions.

While you are cooking the pasta, cut the scamorza and soppressata (or salami) into small pieces and beat the eggs well with salt, pepper, parmesan and grated pecorino; drain the pasta al dente and mix it with the other ingredients, while you heat some extra virgin olive oil in a large non-stick pan; pour everything into the pan and cook over medium heat for about 8-10 minutes, until it is golden underneath (check with a kitchen spatula).
The challenge is coming: it's time to turn the omelette! Help yourself with a large lid or large plate to rotate the pan and transfer the omelette to a plate; Quickly slide the omelette back into the pan and cook for another 10 minutes over low heat until golden. Make sure it does not stick and move the pan from time to time to obtain uniform cooking.

The beauty of pasta omelette? It's always good: it's possible to eat hot, just ready, but it's delicious even later, cold.

Dough for dessert

Do you love pasta so much that you would like to eat it also for dessert? That's it, the pasta omelette also has a version sweet! There are many recipes, let's try this easy easy: beat the egg with sugar, grated lemon rind, cinnamon or other flavors to taste; Cook the pasta al dente, without salt, and mix it with the egg mixture; Cook the omelette in the pan with the butter, following the classic procedure.

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