Neapolitan pasta omelette, the original recipe! – Gordon Ramsay’s version

Neapolitan pasta omelette - Recipe by Tavolartegusto

There Pasta omelette it’s a appetizers tasty symbol of Neapolitan street food, a must in every Neapolitan fry shop! From do not confuse with the recovered homemade pasta omelette! The Pasta’s omelettes I am small medallions single portion from crust golden batter that enclose a mess creamy of bucatini And bechamel enriched with peas And dried ham! I don’t know if you can imagine the extreme goodness! that we in Naples have the habit of enjoying hot and smoking, while we walk through the alleys of the city! A bit like the Sicilians with Arancini! If you want to know how to make them at home as good as in the rotisserie read carefully!

Neapolitan pasta omelette - Recipe by Tavolartegusto

For the preparation I relied on Original recipe from the classic Neapolitan pasta omelette given to me by my pizza chef and rotisserie friend Except Good, also supplier of the beloved Parigina. He doesn’t make a single mistake! and believe me they are too very easy to realize! The secret to have them perfect both in shape and flavor and the cooling in the fridge of the pan from which to cut the discs with a pastry cup circle. Finally they dip in the batter and they fry in plenty of oil where they become creamy again! alternatively you can also make baked pasta omelettes, for a lighter version, but it’s a different thing. Perfect to serve as aperitif finger food. being very good even coldthey lend themselves very well to being transported on trips out of town and for Easter Monday picnic together with the inevitable Casatiello and the delicious rustic Babà. I also love them to enrich myself Savory buffets ! Try them soon!

Discover also:

The salted Danubio (the typical Neapolitan recipe from the best takeaways!)

Pasta omelette recipe


Preparation Cooking Total
25 minutes 15 minutes 45 minutes

Cost Kitchen Calories
Bass Italian 413 Kcal


Quantity for 8 – 10 pieces of 7 cm

    For the mess:

    • 250g of bucatini
    • 400 g of Bechamel
    • 50g of frozen peas
    • 100 g of diced cooked ham
    • 200 g of provola

    For the batter:

    • 200 g of 00 flour
    • 270 g of water
    • salt
    • pepper



How to make pasta omelettes

First of all, blanch the bucatini, particularly al dente, in plenty of water and salt and in the meantime also blanch the peas for a few minutes.

As soon as they are ready, season the bucatini with the béchamel, the peas, diced cooked ham and small pieces of provola:

how to make pasta omelettes - Recipe by Tavolartegusto

Then place the bucatini nice and compact on a baking tray, they must be at least 2 cm thick and flatten.

Cover with cling film and leave 1 or more in the fridge so that they become a single block

Finally, using a 6 – 7 cm pastry cutter, cut out many circles:

how to make omelettes - Recipe by Tavolartegusto

Don’t throw them away scraps that are left overmix them with 1 teaspoon of water and make a pasta omelette, to recover waste!

Once you have made all the pasta omelettes you can prepare the batter of water, flour, salt and pepper

Then dip each omelette in the batter several times so that they are perfectly wrapped and coated with thickness:

batter to make pasta omelette - Recipe by Tavolartegusto

Finally fry gradually in boiling oil until golden brown on all sides. It will take a couple of minutes

Be careful, the frying must be golden and light, not dark or browned. Continue until the ingredients are used up.

If you want to make baked pasta omelettes, once battered, place them on a baking tray lined with baking paper and cook in a preheated static oven at 180° for about 15 minutes, then turn and leave to toast on the highest level for another 3 minutes. – 4 minutes.

Here’s yours ready Pasta omelette Neapolitan

pasta omelette - Recipe by Tavolartegusto


At room temperature for 1 maximum 2 days.

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