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6 votes | 5963 views

So what do you do when you have too much leftover pasta? Fried pasta! Fried noodle cakes are popular in a number of cuisines, particularly in Asian cooking. When cooked pasta is fried it becomes crisp and toothsome.

Asian noodle cakes typically don’t use a binder; in this Italian-inspired recipe a bit of breadcrumbs, a beaten egg and parmesan cheese is added to cold leftover cooked pasta. Exact proportions are not important and the pasta can be fried in smaller cakes or one large cake the size of your frying pan. Add-ins are also optional but herbs, a bit of leftover cooked, chopped meat or other types of grated cheese all produce interesting results. Here I’ve used leftover pasta from my prior recipe, Pasta with Garlic Breadcrumbs (http://lasvegasfoodadventures.wordpress.com/2010/02/11/fried-pasta/) but any plain, cold, cooked pasta is perfect.

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Ingredients

Cost per recipe $2.16 view details

Directions

  1. Preheat a few tablespoons of oil in a non-stick saute pan over medium heat. While the pan is getting hot combine the remaining ingredients in a bowl.
  2. When the pan is hot add the pasta to the pan in the size desired, flattening slightly, and fry on both sides till golden brown.
  3. Serve plain, with pasta sauce or extra cheese.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 175g
Calories 598  
Calories from Fat 203 34%
Total Fat 22.97g 29%
Saturated Fat 10.99g 44%
Trans Fat 0.0g  
Cholesterol 230mg 77%
Sodium 1419mg 59%
Potassium 280mg 8%
Total Carbs 60.67g 16%
Dietary Fiber 3.6g 12%
Sugars 5.81g 4%
Protein 35.58g 57%

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Reviews

  • madonna del piatto
    February 12, 2010
    very authentic! we make this in Italy all the time, followed by a green salad makes a great quick lunch
    I've cooked/tasted this recipe!
    • Claudia lamascolo
      February 12, 2010
      wow this sounds great my family will love this!
      • Frank Fariello
        February 12, 2010
        Sounds yummy! Too bad we NEVER have leftover pasta... lol!
        I've cooked/tasted this recipe!
        • Putter
          December 22, 2010
          This dish is good for breakfast, lunch, or dinner!
          I've cooked/tasted this recipe!

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