Tagliatelle di Frittata

Frittata Noodles

Preparation info

  • For


    • Difficulty


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.