Tagliatelle di Frittata

Frittata Noodles

Preparation info

  • Difficulty

    Easy

  • For

    4

    Persons

Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

Eggs are one of the foods that give me most comfort. At a restaurant, I rarely pass up the cold vegetable frittate that are often part of its antipasti. At home, a frittata with prosciutto, pancetta, or vegetables is one of the few dishes I will cook for myself, if I am alone.

This recipe grew out of curiosity about extending the repertory of egg batters. What developed was a kind of noodle with a taste and consistency conventional noodles can’t duplicate. The idea could be taken further, incorporating herbs or other flavors in the batter, but I’d just as soon let others toy with that. With these noodles, just as with regular homemade pasta, I’d rather confine my experiments with flavor to the sauce and keep their composition as simple as possible.

Ingredients

  • 3 eggs
  • 1 teaspoon salt
  • ½ cup milk
  • 5 tablespoons flour, plus 3 to 4 tablespoons for flouring the pan
  • 1 tablespoon butter, plus about 1 tablespoon for greasing the pan
  • A 12- by 10-inch roasting or baking pan, or other pan of similar capacity

Method

  1. Turn on the oven to 350°F.
  2. Break the eggs into a mixing bowl, add the salt, and beat them lightly with a fork or whisk.
  3. Add the milk in a slow, thin stream, beating it into the eggs.
  4. Add the 5 tablespoons of flour a little bit at a time, passing it through a fine wire strainer, mixing thoroughly to prevent the formation of lumps.
  5. Grease the bottom of the pan thinly with butter. Sprinkle with a little flour, then turn the pan upside down on the work counter and give it a sharp rap to shake off excess flour.
  6. Pour the mixture from the bowl into the pan, tilting the pan at different angles to spread the batter evenly.
  7. Place the pan in the uppermost level of the oven and bake until the contents have set and become colored a light gold, about 10 to 12 minutes.
  8. Using a spatula remove the frittata from the pan without breaking it and lay it on a cutting board.
  9. When completely cool, roll it up loosely, jelly-roll fashion, and cut it into strips ¼ inch wide. Unroll the strips and spread them on a platter. If not using the same day, refrigerate for 3 to 4 days tightly covered with plastic wrap to keep them from drying.

How To Serve

Toss frittata noodles with a sauce and heat, together with that sauce, in a covered skillet or sauté pan over medium heat for 2 to 3 minutes.

With these noodles, I prefer a sauce that is not too shy of flavor, such as the one given below to which I have appended two slight variations that make it progressively more pungent.