terese allen
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Savory Pan Noodle Cake
Makes 4-6 servings

3 tablespoons oil (olive, peanut, etc.) or butter, divided
3 tablespoons minced shallots, 1/2 cup finely chopped onions or 1/2 cup chopped green onions
optional seasonings: grated gingerroot, minced garlic, crushed saffron, etc.
3 eggs
8 ounces cooked linguine or spaghettini
1 tablespoon to 1/3 cup chopped fresh herbs (use smaller amounts for forceful herbs like rosemary and larger amounts for subtle ones like parsley)
salt and freshly ground black pepper

Optional Additions:*
1-4 ounces grated cheese
1/2 to 2 cups chopped, cooked vegetables, olives, chicken, sausage, etc
pesto, caponata, salsa or other thick sauces


Heat 2 tablespoons oil or butter in an 8- to 10-inch, non-stick skillet over medium flame. Add shallots or onions and any optional seasonings; cook until tender. Beat eggs; stir in pasta, herbs and salt and pepper to taste. Raise heat to medium-high. Spread pasta into pan, press it down and even the edges. Cook until bottom is golden, 5-10 minutes. Wearing oven mitts, place a platter over skillet and flip noodle cake onto platter. Heat remaining oil or butter in skillet, slide cake back in and cook until second side is golden.

*Optional additions may be stirred into the pasta mixture, or used to create a layered effect by pressing half the pasta into hot pan, spreading on the cheese, fillings or sauce then adding remaining pasta and cooking as directed above.

    Copyright by Terese Allen 2003