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Torta di Pasta
The literal translation of torta di pasta is “cake made of pasta.” All the ingredients bind together and can be cut up into easy little servings, and it can be served at room temperature.
YIELDS
4
Ingredients
- 4 cups cooked pasta
- 6 eggs
- 1/2 cup grated Parmigiano Reggiano
- 3/4 cup grated mozzarella or fontina
- Salt & pepper
- 1 tablespoon butter
- 1–2 teaspoons olive oil
Directions
- If your pasta is cold from the fridge, put the kettle on to boil and add the noodles to a colander or fine mesh sieve set in the sink. When the water boils, pour it over the noodles to lightly heat and loosen. Set aside.
- Heat a medium cast iron or oven-safe non-stick skillet over medium heat.
- Beat the eggs in a medium bowl, add the cheese, and season with salt and pepper. Add any leftover mix-ins such as cooked bacon, veg, herbs, or greens if desired. Stir through the cooked pasta. Add the butter and oil to the pan to melt, then add the pasta and egg mixture. Cook for three to five minutes or until the bottom is set.
- Transfer the pan to the middle rack of your oven and turn the broiler on to high. Cook for five to seven minutes or until golden brown and set.
- Slice and serve hot or cold. Enjoy!
