In Italy, leftover spaghetti is often reborn as pasta fritta, day-old noodles with just a drizzle of olive oil, a sprinkle of Parmigiano, and a touch of salt and pepper. Shaped into a little nest, the pasta fries until the edges turn crisp and golden while the inside stays soft and comforting. For my husband, this simple dish carries a deep sense of nostalgia.
In Italy, leftover spaghetti is often reborn as pasta fritta, day-old noodles with just a drizzle of olive oil, a sprinkle of Parmigiano, and a touch of salt and pepper. Shaped into a little nest, the pasta fries until the edges turn crisp and golden while the inside stays soft and comforting. For my husband, this simple dish carries a deep sense of nostalgia.
In your skillet, add your olive oil, turn heat to medium-high
Once oil is hot, carefully place your noodles into the skillet creating a nest-like shape. Cook for 5-10 minutes. (Check the underside to see if it’s turning golden)
Once one side is golden, flip the nest of noodles. It should all stick together and be easy to flip.
Sprinkle your cheese evenly on top of noodles
Season with salt and pepper
Check the underside of the noodles to make sure that side is golden. Remove from heat.
Slide the nest onto a plate and serve! Buon Appetito! (see note)
Recipe Note
Serve as individual nests or as one large round, then cut with scissors like a pie. Enjoy it by hand or in bite-sized pieces — scissors work better than a knife.
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