First of all, cook the pasta in plenty of lightly salted boiling water and drain it al dente.

Beat the eggs with sugar and cinnamon, then add the dough and the flaked butter and mix.

Melt a little more butter in a non-stick pan, then cook the pasta normally, over low heat, turning it with a spatula when the egg has congealed and the first side is golden brown.

The sweet pastry omelette is ready, decorate with a little sugar and cinnamon and serve.

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