Capelli d’Angelo: Fried in Nests

Pasta Fritta alla Siracusana

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

This dish of fried nests of pasta is just like a freeform frittata, and originates from Syracuse.


  • 160 g capelli d’angelo
  • 25 g butter
  • 50 g


Cook the pasta al dente, (you will need 200g of spaghetti or spaghettini, if using), drain and toss in the butter. Beat the cheese into the eggs along with the breadcrumbs, then stir in the hot pasta. Heat the oil over a medium heat in a wide pan. Use a fork and twisting action to make individual pasta nests (as you would when eating the pasta, only make the nests as big as