How to Make a Traditional Italian Frittata di Pasta (Pasta Cake)
The frittata di pasta, also known as pasta cake, is a beloved traditional Italian dish, often considered a comfort food. It takes leftover pasta and transforms it into a rich, savory dish with eggs, cheese, and seasonings. While it is a simple dish at its core, its flavor and texture make it an incredible meal or side dish. Here’s how to make a traditional frittata di pasta, step by step.
Ingredients:
- 4 cups of leftover pasta (spaghetti, penne, or any pasta of your choice)
- 6 large eggs
- 1/2 cup of grated Parmesan cheese (or Pecorino Romano for a stronger flavor)
- 1/4 cup of mozzarella cheese (cubed or shredded)
- 1/4 cup of chopped fresh parsley (optional)
- 1/4 teaspoon of black pepper
- Salt, to taste
- 2 tablespoons of olive oil or butter
- 1 small onion, finely chopped (optional)
- 1 clove of garlic, minced (optional)
- 1/2 cup of cooked vegetables, such as spinach, zucchini, or mushrooms (optional)
- 1/2 cup of cooked bacon or pancetta (optional)
- Fresh herbs like basil or thyme (optional)
Step 1: Prepare the Pasta
The frittata di pasta works best with leftover pasta that has been cooked al dente. If you don’t have leftovers, cook your pasta according to the package instructions, making sure it is slightly undercooked. Drain the pasta and set it aside to cool slightly. If you are using fresh pasta, be sure to allow it to cool completely before proceeding with the frittata.
Step 2: Sauté the Vegetables (Optional)
If you want to include vegetables, heat one tablespoon of olive oil or butter in a non-stick frying pan over medium heat. Add finely chopped onions and cook until softened, about 3 minutes. Then, add minced garlic and cook for another 30 seconds. If you’re using other vegetables like spinach, zucchini, or mushrooms, add them now and cook for about 3 to 5 minutes until tender and any excess moisture has evaporated.
If you’re adding bacon or pancetta, cook them in the same pan until crisp. Remove from the pan and set aside.
Step 3: Whisk the Eggs and Cheese
In a large bowl, crack the eggs and beat them together until well combined. Stir in the grated Parmesan cheese, black pepper, and salt to taste. If you want a creamier frittata, you can add a tablespoon or two of milk or cream. Mix in the mozzarella cheese and any fresh herbs you may be using, like parsley or basil.
Step 4: Combine Pasta with Egg Mixture
Take the cooled pasta and place it in the bowl with the egg mixture. Gently toss everything together, making sure the pasta is well-coated with the eggs and cheese. If you’ve prepared vegetables or meat, stir them in at this point as well.
Step 5: Cook the Frittata
Heat a non-stick skillet (approximately 10 inches in diameter) over medium heat and add the remaining olive oil or butter. Once the pan is hot, pour the pasta and egg mixture into the skillet. Press down gently with a spatula to ensure even distribution of the ingredients.
Allow the frittata to cook for about 5-7 minutes on the stovetop, without stirring, until the bottom is golden and crispy. The edges should begin to set.
Step 6: Finish Cooking the Frittata
Once the bottom is golden, it’s time to flip the frittata. If your skillet has a removable handle or is oven-safe, you can transfer it directly to a preheated oven at 375°F (190°C) for about 10-15 minutes, or until the frittata is fully cooked through and puffed up.
If you don’t want to use the oven, you can flip the frittata using a large plate. Place a plate over the skillet, carefully invert the frittata onto the plate, then slide it back into the pan to cook the other side. Cook for an additional 3-5 minutes until it’s golden brown and cooked through.
Step 7: Serve
Once the frittata is done, slide it onto a cutting board or serving platter. Let it cool for a few minutes before slicing it into wedges. Frittata di pasta can be served warm, at room temperature, or even chilled, depending on your preference.
It pairs wonderfully with a light salad or roasted vegetables, and it’s great for breakfast, lunch, or dinner.
Tips for Perfect Frittata di Pasta:
- Use leftover pasta: The best frittata di pasta is made with pasta that’s a day or two old, as it holds up better in the dish and absorbs the egg mixture more evenly.
- Customize the filling: You can use any leftover ingredients like cooked vegetables, meats, or even cold cuts, making it a versatile dish to use up leftovers.
- Don’t overcook: The frittata should be soft and fluffy inside, with the pasta still holding its shape. Don’t cook it too long or it will become dry.
- Cheese variations: Experiment with different cheeses based on what you have on hand. A mixture of mozzarella, ricotta, and Parmesan is especially delicious.
- Season well: Since the pasta and egg mixture are quite simple, seasoning is key. Taste as you go to make sure it’s flavorful.
Conclusion
Frittata di pasta is the perfect way to turn leftover pasta into a hearty, satisfying dish. By using just a few ingredients, you can create a meal that is both delicious and comforting. Whether you’re cooking for a crowd or simply repurposing yesterday’s dinner, this pasta cake will never disappoint. Enjoy it with a drizzle of olive oil and a sprinkle of fresh herbs for the ultimate Italian-inspired treat.