Torta di Spaghetti


Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is the thing to make when you have leftover pasta (okay, so you need a lot of it, but you never know). Or when you have an empty pan with some sauce clinging to it β€” scrape up all the clinging good stuff that was about to get rinsed out in the dishwater, it’s such a potential building block. Of course, you can also make this from scratch, as I have often been asked to do by my children. Don’t worry too much about precise amounts, it should just cover the bottom of the pan. You can get more elaborate and add mozzarellas and salamis, but that is another thing. Here is the basic route.


  • 600 g (1 lb 5 oz) leftover cooked pasta (250 g/9 oz uncooked)
  • 2 tablespoons olive oil
  • 4 eggs
  • 4 tablespoons grated parmesan, plus a little extra, to serve (optional)
  • a few herbs, chopped


Have the cooked pasta at room temperature. Heat the oil in a 26 cm (10Β½ inch) non-stick pan and swizzle it around.

Add the pasta, flattening it like a neat nest. Whip the eggs in a bowl with a little salt. Pour out evenly over the pasta and turn through to make sure all the pasta is coated. Flatten again. Fry for a couple of minutes, then scatter the parmesan and herbs evenly over the top. Cook for a couple of minutes more, until the egg is set and a bit crusty in places. Put the lid on and leave the pan off the heat for 5 minutes or longer, so the cheese melts a bit.

Loosen the edges with a wooden spatula, slipping it all the way underneath to make sure nothing is stuck. Have a large plate ready. Put the lid on the pan and flip the pan over so the torta is upside down on the lid. Now put the serving plate upside down over the torta and flip it back over with as much finesse as you can manage. Cut slices with a sharp knife and serve with a spatula. Serve hot with an extra scattering of parmesan if you like.