An idea for something nice and fancy to serve as a starter.
The best pasta for making these baskets is long pasta shape because it is easier to handle. We have used mafaldine although spaghetti, tagliatelle or linguine also work very well.

Makes 6 baskets, Preparation 5 mins, Cooking 20-25 mins

  • 160 g Mafaldine or Spaghetti
  • 6 eggs
  • Grated Parmigiano cheese, a handful
  • Breadcrumbs, to taste
  • Salt and pepper, to taste
  • EVOO – Extra Virgin Olive Oil, to taste


Preheat the oven to 180 degrees.

Cook the pasta in salted water, drain it al dente, pour it into a bowl with a dash of EVOO and a handful of grated Parmigiano cheese and mix so that it doesn’t stick together and you’ll season it at the same time.

Lightly grease the muffin cases and add a bit of breadcrumbs, making sure that they stick well to the edges. Place the pasta in the muffin cases, press into the centre with your fingertips or with a spoon to form a hollow, crack each egg into each pasta basket, a pinch of salt and pepper and bake like this:

Tip: 7 mins if you want a runny yolk:
8-9 mins for a medium consistency yolk
10-11 mins for a firm yolk.

Take out of the oven and serve.

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