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    Home » Recipes » Pasta with meat or seafood

    Pasta a Frittata: Italian Fried Pasta

    Published: Nov 3, 2018 · Modified: Mar 31, 2025. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    This is not even a recipe; fried pasta is what Italian do when we have pasta leftover and don t want to cook anything. It is very popular with children. #yourguardianchef #pasta #Italianfood #italianrecipe
    This is not even a recipe; fried pasta is what Italian do when we have pasta leftover and don t want to cook anything. It is very popular with children. #yourguardianchef #pasta #Italianfood #italianrecipe

    Fried pasta is not even a recipe; it is what we, Italians, do when we have pasta leftover and don't want to cook anything. Fried spaghetti are perfect for a lazy day or a picnic, find out how to make it crispy.

    Fried pasta in a serving dish
    Jump to:
    • The best fried spaghetti
    • Using leftover
    • Fry any shape and type
    • Leftover vs freshly cooked pasta
    • Ingredients
    • How to make it
    • When to make it
    • How to make crispy fried pasta
    • More pasta recipes
    • More of my favourite fried recipe
    • 📋Pasta a Frittata: Italian Fried Pasta

    The best fried spaghetti

    My favorite is fried spaghetti as they come out thin and crispy.

    When we were children, my mother used to make it for us when they had guests coming for dinner.

    She was sure we would get out of their way, eating it in our room in front of a cartoon.

    How I like my fried spaghetti, thin and crispy

    Using leftover

    Fried pasta is easy and quick to do and you can fry any leftover pasta.

    However, it will have a different consistency depending on the sauce the pasta was seasoned.

    If your leftover pasta has been seasoned with tomatoes sauce, you will not have crunchy fried pasta.

    The tomato sauce will keep the pasta moist and it will have a firm consistency.

    My favorite pasta a frittata is made by frying leftover spaghetti or linguine with pesto: crunchy and full of cheese.

    Fry any shape and type

    You can fry any shape and type of pasta, it doesn't have to be spaghetti.

    Of course, spaghetti will hold better when you turn it, but you can also fry penne, rigatoni, bow tie, fusilli....any pasta.

    Different type of fried pasta, fusilli with broccoli

    Leftover vs freshly cooked pasta

    If I don't have any leftover pasta and feel like having some fried pasta, I have to cook the pasta at least an hour before.

    Making pasta a frittata with freshly cooked pasta is not the same thing.

    Before you mix the pasta with the egg, the pasta has to be a room temperature otherwise the egg will cook with the steam from the pasta.

    If you don't have time to wait, run the pasta under cold water.

    1 egg mixed with 3 cups of pasta to make a crispy crust

    Ingredients

    To make fried pasta you only need leftover pasta, some Parmesan cheese, an egg, butter, or olive oil.

    I use either olive oil or butter. Butter will give it a buttery taste but if you cook it for too long it can burn.

    As I like my fried pasta very crunchy, but I like the buttery taste, I use 1 tablespoon of butter and 1 tablespoon of olive oil.

    If you don't have eggs, you can fry your pasta without the egg, however, the pasta will remain loose and not compact into a wheel.

    Crunchy fried spaghetti

    How to make it

    1. On 1 portion of leftover pasta add 1 egg and 1 tablespoon of parmesan cheese
    2. Mix them with a fork
    3. In a frying pan heat 1 tablespoon of butter and 1 of olive oil
    4. Pour in the pasta and let it fry for a few minutes
    5. Turn it around like an omelette.
    6. You can use the pan cover and slide it back in the pan to cook the other side.
    7. Place on a plate and enjoy
    Making fried leftover spaghetti

    When to make it

    Fried pasta can be done in only 3 minutes and it can be served warm or at room temperature.

    If you don't have anything in the fridge and have a busy day ahead, I make sure I have some extra pasta to fry for next day's lunch.

    It is so fast to make that I sometimes make it in the morning for my boys' school lunch. Add some salad and they have a complete lunch.

    Fried pasta is also a great option for a picnic. Cut it in slices and serve them with a napkin.

    The outside crust makes it firm and you can eat them with your hands.

    It is delicious also when it is cold

    slice of a crunchy fried spaghetti on a plate

    How to make crispy fried pasta

    The secret for the crispy crust is to use the right amount of pasta per egg and the addition of parmesan cheese.

    These are the most important tips to follow:

    • Best if the pasta is from the day before and it is completely cold.
    • Any type of pasta can be fried
    • Use only 1 egg per 3 to 4 cups of pasta (an Italian portion of pasta)
    • Do not use pasta seasoned with tomato sauce, it will not make a cruncy crust
    • Make a thin pasta layer, fry only one portion at the time
    • Use enough butter or oil
    • Do not cover the pan while the pasta is frying, nor after. The steam from the warm pasta will soften the crust
    • Keep the pasta long enough on the heat
    • If you don't want to use the egg, you can still stir fry the pasta by turning it regularly with a wooden spoon.
    pasta a frittata picking up a slice

    More pasta recipes

    If you are looking for more pasta to fry, you can check the category: Pasta

    Also check the recipes below:

    • Red Pesto Pasta Sauce
    • The Classic Pesto Recipe Pasta Trofie
    • Pasta Caprese Salad
    • Zucchini Recipe Pasta And Ricotta
    • Black Truffle Recipe Pasta
    • Simple Tomato Sauce Recipe

    More of my favourite fried recipe

    If you are craving fried food, you may want to check out these other recipes:

    • Deep Fried Eggplant Balls
    • Fried Zucchini Flowers Recipe
    • Fried Pizza
    • Classic Veal Milanese
    • Arancini
    • Rissole à la Dauphine
    • Homemade chicken nuggets recipe

    If you are making this Fried Pasta, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

    Pasta a frittata Italian fried pasta

    📋Pasta a Frittata: Italian Fried Pasta

    4.88 from 8 votes
    Laura Tobin
    Servings 1 people
    Prep Time 1 minute min
    Cook Time 5 minutes mins
    Total Time 6 minutes mins
    Print Recipe Save Saved! Pin Recipe
    Fried pasta is not even a recipe; it is what we, Italians, do when we have pasta leftover and don't want to cook anything. Perfect for a lazy day or a picnic, find out how to make it crispy.
    Prevent your screen from going dark

    Equipment

    • All-Clad Fry Pan
    • Grater
    • Wooden Turner Set

    Ingredients
     

    • 3 oz left over pasta at room temperature My favourite are is leftover spaghetti with green pesto.
    • 1 fresh eggs
    • 3 tablespoon freshly grated Parmesan
    • 1 tablespoon butter
    • 1 tablespoon olive oil

    Instructions
     

    • You can either cook 100 gr of spaghetti, or use leftovers. Make sure they are at room temperature
      3 oz left over pasta at room temperature
    • Mix them with the egg and the Parmesan
      1 fresh eggs, 3 tablespoon freshly grated Parmesan
    • Warm the butter and/or the olive oil in the pan until it frizzles
      1 tablespoon butter, 1 tablespoon olive oil
    • Pour the pasta into the pan, spread evenly, and fry
    • Fry for few minutes
    • When it becomes brown and crunchy (like in the picture) turn it around with the help of the pan cover and slide it back in the pan to cook the other side
    • Fry the other side for a few more minutes
    • When done slide it on a plate
    • Enjoy warm or a t room temperature

    Video

    Notes

    Tips and tricks:
    • You can boil the pasta and fry it, but you will have better results if the pasta is from the day before and it is completely cold.
    • Any type of pasta can be fried, and you can make it crunchy and thin or thick and soft.
    • The secret for a crunchy fried pasta is to use the right amount of pasta per egg and the addition of parmesan cheese.
    • If you don't want to use the egg, you can still stir fry the pasta by turning it regularly with a wooden spoon.

    Nutrition

    Calories: 487kcalCarbohydrates: 27gProtein: 16gFat: 34gSaturated Fat: 13gCholesterol: 207mgSodium: 394mgPotassium: 98mgFiber: 1gVitamin A: 720IUCalcium: 191mgIron: 1.9mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

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      38 Tips On How To Cook Perfect Pasta Like An Italian (Video)
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    Reader Interactions

    Comments

    1. Elaine @ Dishes Delish

      June 28, 2017 at 3:22 pm

      5 stars
      My mom used to make this. It was such a treat and I think of it as comfort food! Thanks for reminding me of this recipe. It looks fabulous!

      Reply
    2. Helen

      March 24, 2019 at 2:01 pm

      5 stars
      Such a simple idea. I hate to think how much pasta I must have thrown away over the years as I didn’t know what to do with it...

      Reply
      • Laura

        March 24, 2019 at 2:03 pm

        LOL, now you know

        Reply
        • Federica Spinelli

          January 02, 2020 at 10:39 am

          Make that at least once a week but you do need more than one egg. Of course depends of how much pasta you have. If cooked right even the pasta with tomato sauce can make a crunchy frittata

          Reply
          • Laura

            January 03, 2020 at 6:25 am

            If I could I would also make it every day. In Naples to make a crunchier frittata with tomato sauce, they coat it with breadcrumbs

            Reply
    3. DanM

      April 02, 2020 at 9:59 pm

      When I make fried pasta it always sticks to the pan! I use a heavy cast iron pan. I don't cook in non-stick pans.

      Reply
      • Laura

        April 03, 2020 at 6:29 am

        Hello Dan, why don't you try to put some breadcrumbs on the bottom of the pan before you put in the pasta? Let me know, it should work

        Reply
    4. Helen Porter

      May 17, 2020 at 5:49 pm

      5 stars
      What a simple but lovely recipe! And would be great with a green salad.

      Reply
      • Laura

        May 17, 2020 at 5:53 pm

        Thank you Helen, it really is

        Reply
    5. Lyn Reif

      May 19, 2023 at 4:56 pm

      5 stars
      I made this last night from watching your reel... I had leftover angel hair and it turned out great!! Thank you.. now a great way to not waste leftover pasta.. and so easy too..

      Reply
      • Laura

        May 21, 2023 at 10:03 am

        Thank you, I am glad you liked it. Such a great way to use leftover pasta

        Reply
    6. Karen Kelleher

      September 15, 2023 at 2:01 pm

      5 stars
      I love this! I have pesto from the garden in freezer, just for occasions as this! I have always added a touch of cream with mine. Still crunchy.

      Reply
      • Laura

        September 15, 2023 at 4:44 pm

        Thank you for your comment, I love it. Good to know that even with the cream it is still crunchy! Crunchy is my favorite!!

        Reply
    7. Annette

      September 27, 2023 at 7:24 pm

      This is how my Nonna and dad made it. I just made some this week. So good

      Reply
      • Laura

        September 28, 2023 at 9:06 am

        Thank you for your comment. It is nice to hear about family traditions. It is such a good way to use leftover pasta

        Reply
    8. Jo Newman

      October 29, 2023 at 6:25 am

      5 stars
      My grandson made this for me. I love lemon in everything. So when I tried it, I just loved it! Now my very favorite thing to eat.

      Reply
      • Laura

        October 29, 2023 at 11:23 am

        Thank you for sharing.

        Reply
    9. Zbigniew

      February 27, 2024 at 5:23 am

      Hi Laura,

      I hope my questions reaches you. I am 76 years old and not a chef but I have been frying pasta for years. When or why I started doing this I'm not sure. Being from Polish decent everyone I know thinks I'm crazy, but I just love it.I was so surprised to see it is a regular Italian dish. I thought I was the only person in the world frying pasta.  

      I just boil angel hair pasta and fry the warm cooked pasta in 2 tablespoons of butter. I flip it over when the first side is golden brown and add 1 more tablespoon of butter to brown the second side and that's it. I might add I never had a burning issue because I watched it.

      I was unaware of frying pasta at room temperature, mixed with egg, butter and or olive oil and parmesan cheese. I will have to try that.

      My questions are with your ingredients ratios regarding you "Pasta A Frittata" recipe article. In your "INSTRUCTION" section you call out for 1 egg / 3 oz pasta.

      In the video you call out for 2 eggs / 14 oz pasta, 2 tablespoons of butter and 2 tablespoons of parmesan cheese?

      The ratios of ingredients are pretty different. 

      What do you suggest the ratio of the pasta, egg, butter and parmesan cheese should be?

      Thank you,
      Joe

      Reply
      • Laura

        February 27, 2024 at 4:18 pm

        Hello Joe, thank you for your comment. How funny it is you always fried pasta and you didn't know it was actually a recipe in Italy. Thank you for pointing out the instruction and video inconsistency. In reality I do not have an exact recipe for it as I always do it with whatever is leftover. Also I usually cook in grams. So I use one egg for one portion pasta which is about 100 gr, slightly more than 3 oz. However if you have more leftover pasta you will have to double the amount of eggs but it is not an exact science. The more eggs you add the more it would look like a cake. The less eggs you put it will be more crunchy and loose depending also on the type of pasta you are using. Try adding more or less eggs and see which one you like best. Also try using spaghetti or linguine as it will be much more firm than angel hair. Again what ever version you and your family like best. Let me know which version you like best.

        Reply
    4.88 from 8 votes (2 ratings without comment)

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    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

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