Since becoming a food organizer, I’ve learned that nothing is ever wasted in the kitchen: every ingredient, every leftover can become a new flavorful dish. The noodle omelette is the perfect example: a simple, genuine recipe capable of transforming leftover pasta into something surprising.
It’s a dish that smells like home, family Sundays, and creativity at the stove.
The secret lies in its dual texture: crispy and golden on the outside, soft and tasty on the inside, with that touch of tomato that makes it irresistible.
This omelette is perfect enjoyed hot or cold, perhaps sliced for a buffet or outdoor picnic, but also to take to work, as I did, for a super lunch.
I like to propose it because it tells a story of conscious and affectionate cooking, where nothing is wasted and every gesture has value. A recipe that combines tradition, practicality, and love for good food just the way I like it.
And I’ll tell you a secret, I often make it from scratch, even if I don’t have leftover noodles.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons, Spring, Autumn
Ingredients for the Noodle Omelette
- 8.8 oz tagliatelle (or pappardelle)
- 0.5 cup tomato sauce
- 3 eggs
- to taste salt
- to taste pepper
- 1.8 oz grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
Tools
- 1 Pot pot
- 1 Pan pan
- 1 Bowl bowl
Steps for the Noodle Omelette
Let me start by saying this is a classic leftover recipe, so we can quickly use leftover sauced noodles. But if, like me, you want to try it right away, here’s the recipe to cook it from scratch, so without leftovers.
If we already have a dish of sauced noodles (even Bolognese), we can skip this part:
Put a pot of salted water on the stove. Once boiling, add the noodles. Meanwhile, in a small saucepan, put the tomato sauce with a pinch of salt and let it cook over low heat for about 5 or 6 minutes. Once both the noodles and sauce are cooked, drain the noodles and add them to the pot with the sauce, stirring well to coat the noodles with the sauce.
In the bowl, crack the eggs and add salt, pepper, and Parmesan, and beat with a fork. Once the pasta is slightly warm, add it to the bowl with the eggs and mix everything well.
In a pan, heat the oil, and when hot, pour in all the pasta with sauce and eggs, leveling with a fork. Let the bottom brown well before flipping the omelette with the help of a lid. About 4 or 5 minutes per side will be enough.
Let the omelette rest on paper towels for a few minutes before serving, but the longer it rests, the more compact and tasty it will become.
FAQ (Questions and Answers)
How can I store the noodle omelette?
You can store it in the refrigerator, in an airtight container, for 2-3 days. I suggest letting it cool completely before storing to maintain its texture. When you want to enjoy it again, you can reheat it for a few minutes in a pan or oven to bring back the crispy surface and soft core as if freshly made.
Can I freeze the noodle omelette?
Yes, you can! Cut it into portions and wrap them well with plastic wrap or freezer paper, then store in a food bag. It lasts up to 2 months. For best taste, let it thaw in the fridge and reheat in the oven at 356°F for about 10 minutes: it will become fragrant and tasty, ready to serve as if just made.
