3 ½ tsp. salt
350g capellini, fine spaghetti or linguine pasta
1 tsp. fresh ground black pepper (or more to taste)
3 large eggs, lightly beaten
1 cup granulated sugar
1/3 cup vegetable oil
Preheat oven to 200C.
Bring 6 cups water to the boil in a medium large pot, add ½ tsp of the salt and cook past for about 5 minutes or until al dente. Drain, rinse in cold water and set aside in a bowl.
Beat eggs in separate bowl with pepper and salt. Mix well.
Heat oil and add all the sugar at once. Allow to begin to brown. Keep an eye on this! Once it begins to turn brown, it will darken quite quickly, so watch it to ensure it doesn’t burn!
Add drained noodles to the hot oil and sugar liquid and mix together until well coated and golden brown. Should start to cool a bit as you stir.
Add beaten eggs, stirring quickly and well to incorporate.
Pour eggy noodles into a greased baking pan (large loaf tin) and bake for 1½ hours, covered.
If you like a crustier top, remove the covering for the last 15-20 minutes of cooking.