Filling and thrifty: Tom Hunt's recipe for pasta mista frittata | Waste not

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Grab all those odds and ends of pasta, cook them together in one pot, then fry them up into this cheerful, multi-textured meal

Lately, I’ve been exploring ideas for one-pot-wonders. This has rekindled my love of pasta, and resulted in an abundance of shapes filling our cupboards, from rigatoni to rotelle. This wealth of pasta led to my discovery of pasta mista, a thrifty Italian secret that involves cooking with a variety of pasta shapes, making the likes of minestrone, lasagne and frittata even more economical.

Pasta mista originated in Naples, where some grocery stores still sell pasta in bulk today. Odds and ends are combined and sold for a good price, usually including a mix of five or more pasta types. To make your own, simply collect all your pasta odds and ends in a large jar until you have enough to make a meal. Part of the joy of pasta mista is the range of textures that occur due to the varying sizes. However, it is a good rule of thumb to combine similar-sized pastas and avoid super-chunky varieties such as pici and pappardelle; longer pasta shapes – spaghetti, linguine and tagliatelle, say – can be broken up into similar lengths to the other pasta. 

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from The Guardian https://ift.tt/31lplvF

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