Pasta omelette recipe of 08-06-2011 [Updated on 29-04-2020]
The pasta omelette is a classic of Neapolitan cuisine, and is commonly called macaroni omelette; born as a recipe to use leftover pasta, the pasta omelette has then become a preparation in itself that in addition to being prepared and served for lunch or dinner together with a salad as a single dish, is often prepared on the occasion of a trip out of town, of cheerful outings or picnics or even a packed lunch when you go to the beach.
There are those who prepare the "white" pasta omelette, those who make it "red", those who use rigatoni, those who use vermicelli, spaghetti or bucatini, and there are those who enrich it with pieces of ham, salami and cheese , or whatever you have on hand in the fridge. And there are those who even make a sweet version with sugar and cinnamon or with grated lemon peel.
Today's is the classic recipe we make at my home, white and without adding anything else but eggs, parmesan, salt and pepper and a drop of milk to make it softer inside, mom's trick;) true goodness that meets the tastes of the whole family.
How to make pasta omelette
Cook the vermicelli in abundant salted water.
Drain the pasta al dente and let it cool.
In a bowl, beat the eggs together with the grated Parmesan, the milk, salt and pepper and mix
Add the vermicelli, the flaked butter and mix making everything mix well.
Heat the oil in a non-stick pan, arrange the mixture and evenly cook the pasta omelette on one side
When you have created a nice crust, turn it over with the help of a plate or two stirrers and finish cooking on the other side.
Lift the pasta omelette and place it on a serving dish covered with absorbent paper
Let it cool before cutting it into slices and serving it