Photo by Theresa Fernandez Photography
Food styling by Sofia Carbajal
Pasta pie is a type of Neapolitan tart made with cooked wheat, eggs, and cheese. Chef Neil and his family make this recipe for Easter, and it was one of their favorite meals! According to Chef Neil, there are several ways to prepare the pasta pie, but here’s a traditional recipe from his sister:
- 4-5 tbsp. extra-virgin olive oil, plus 1 tsp.
- 1 lb. thin spaghettini or angel hair pasta (the thinner the better)
- 4 large eggs
- 3 tbsp. Parmigiano-Reggiano or Pecorino Romano, grated
- Kosher salt
- Black pepper
- Cook the spaghettini in salted water until al dente. Drain and toss with 1 tsp. of olive oil to prevent pasta from sticking. Set aside until cooked.
- In a large mixing bowl, combine cooked spaghettini, eggs, grated Parmigiana-Reggiano, salt and pepper to taste, and other desired ingredients until well mixed.
- Heat olive oil in a round, 12-inch skillet (use just enough oil to coat the bottom of the skillet).
- Pour the combined ingredients into the skillet and spread it evenly over the skillet. Cook over medium heat.
- The pastiera will combine into a thin pie. Cook on each side until lightly crispy and golden brown (aproximately 7 minutes on each side). To make flipping easier, use a large non-stick spatula and flip quickly and carefully.
- Use a pizza cutter or sharp knife to slice the pastiera into pieces and serve.