Servings:
Serves 6-8 Servings
Ingredients
- 10 cup whole eggs
- 1/2 bunch flat parsley, rough chopped
- 33/100 cup water
- 1 1/4 cup grated parmigiano cheese
- 1 1/4 dash kosher salt & fresh ground pepper
- 1/2 pound angel hair pasta, cooked drained, room temperature
- 2 tablespoon extra virgin olive oil extra virgin olive oil
- 2 tablespoon sweet butter
Preparation
Baking Directions:
In a non reactive bowl combine eggs, parsley, water, salt & pepper.
Whisk until frothy.
(Wll repeat this procedure 5 times.)
In an 8-inch non-stick skillet over medium heat combine 20% of butter & oil.
Add 20% egg mixture and 20% pasta (distributed flat in pan), cook 1 minute, then flip and cook 1 minute on second side.
Remove to flat cake plate, sprinkle with 20% of the cheese and prepare the next layer, which will go atop the last, and so on for five layers.
To serve: Let rest for 20 minutes, then cut like a cake.
