Tagliatelle di Frittata

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