Pasta omelette: all the goodness of "recycling"

How to choose and prepare omelette dough

For a perfect pasta frittata with sauce, the secret is all in the right textureof the pasta. Here are some helpful tips:

• Use spaghetti or bucatini for a more traditional, easy-to-compact version.
• Use penne or mezze maniche if you prefer a more rustic, "chunky" omelet.
• Avoid pastas that are too short or thin (like ditalini) because they tend to come undone.
• If you use leftover pasta, ideally it should be well seasoned but not too runny. The sauce must be well-dried, so the frittata will cook evenly without breaking up or being watery.
• If you want a stringy heart, insert well-drained mozzarella or smoked scamorza: the important thing is that the cheese does not release too much water during cooking.

Cooking: frying pan or oven?

If you use a frying pan:

• Use a hot nonstick skillet and a drizzle of extra virgin olive oil.
• Cook over low heat to cook the inside without burning the outside.
• When it is well browned underneath, turn it over with the help of a flat plate or a lid.

If you use the oven:

• If you prefer a lighter version, you can bake it in a static oven at 180°C (350°F) for about 25 to 30 minutes, in a pan lined with baking paper.
• You will get a crispy surface and a soft, stringy interior.