Frittatina di pasta
Frittatina di pasta. This is an ancient Neapolitan recipe. Neapolitan street food is much loved by Neapolitans and tourists alike. Tradition has it that it is prepared with long pasta, generally spaghetti or bucatini. Together with crocchè, arancini, and scagliozzi, it is the protagonist of the famous cuoppo fritto, the straw paper cone full of delicious fried dishes. A tradition of Neapolitan cuisine dating back to 1800 and once again produced by the poor for the poor.
If you can detect a pattern then you’re right. In most countries and places this is the case. The poor devised of ways to make use of everything in their kitchen. What worked stayed. Tradition has it that the pasta omelet is prepared with long pasta, generally spaghetti or bucatini, bechamel, minced meat, peas, mozzarella, and pepper, and passed in a batter of water and flour, and then fried.
The result is an omelet that is super crunchy on the outside and creamy on the inside. Today it is possible to find in the many fry shops and pizzerias of Naples where you will also find different versions from the original one, such as the Genoese omelet or the one with sausages and broccoli or with pasta and potatoes. But the classic surpasses them all.