Delicious Recipes

Pasta Frittatas

in cucina con pina

•

in

Neapolitan pasta frittatas, super crispy on the outside and very soft inside. This week I made lasagna, and it’s really hard to always have the precise ingredients, and of course, I had some bechamel left. A light bulb moment occurred, and I immediately thought this is a great opportunity to make the pasta frittatas I ate in Naples during one of my camper trips, delicious, how could I not make them again? Said and done, a real treat.

  • Difficulty: Easy
  • Cost: Medium
  • Preparation time: 40 Minutes
  • Portions: 8 Pieces
  • Cooking methods: Frying, Boiling
  • Cuisine: Italian Regional
  • Region: Campania
  • Seasonality: All Seasons
660.22 Kcal
calories per serving
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  • Energy 660.22 (Kcal)
  • Carbohydrates 35.86 (g) of which sugars 4.27 (g)
  • Proteins 9.16 (g)
  • Fat 54.46 (g) of which saturated 12.44 (g)of which unsaturated 40.38 (g)
  • Fibers 4.24 (g)
  • Sodium 744.79 (mg)

Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for preparing pasta frittatas

  • 3.5 oz spaghettoni (or bucatini)
  • 1.75 oz frozen peas
  • 1.4 oz grated Parmesan cheese
  • 10.5 oz bechamel
  • 1 tsp chopped parsley
  • 1 tsp fine salt
  • 1 onion (small)
  • 1 cup cup water
  • 1 cup cup flour
  • 1 cup cup breadcrumbs
  • 12 oz vegetable oil (for frying)
  • 1 cup cup milk
  • 2 tbsp butter
  • 1/3 cup cup flour
  • 1/3 tsp tsp fine salt
  • 1 pinch nutmeg

Tools

  • Small Pot
  • Bowl
  • Pot
  • Thermometer
  • Whisk
  • Pan
  • Cookie Cutter 4 inches
  • Parchment Paper
  • Baking Tray

Steps

  • Usually, pasta frittatas are made with bucatini, but to be honest, first, I didn’t have them at home, and second, it was pouring rain, and I didn’t go out to buy them. I made the frittatas with extra-large spaghettoni, equally delicious, and you can’t imagine how much.

  • In a small pan, I heated two tablespoons of olive oil and slightly browned the onion cut into small pieces, then added the frozen peas. They are ready in 15 minutes.

  • I cooked the spaghettoni al dente and combined them with the bechamel.

  • I added the Parmesan with the peas.

  • and mixed all the ingredients.

  • After arranging the seasoned pasta in a baking tray lined with parchment paper, I put it in the fridge for 2 hours.

  • I used a 4-inch cookie cutter and cut 8 pasta frittatas.

  • Put back in the fridge, I prepared the batter.

  • Water and flour and the batter is ready.

  • I pass the frittatas one at a time into the batter and then into the breadcrumbs.

  • I prepare the small pot with vegetable oil, bring it to a temperature of 338°F and fry the pasta frittatas.

  • And here they are ready, the pasta frittatas.

FAQ

  • Can pasta frittatas be baked instead of fried?

    Yes, pasta frittatas can also be baked instead of fried.

Author image

in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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