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.
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.
© 1986 Marcella Hazan estate. All rights reserved.