Fried pasta

Fried pasta

Pasta fritta

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
200g Fresh egg pasta, dough
salt and generous black pepper, to taste
some chilli powder, (optional)
olive oil, for deep-frying
parma ham or cheese, to serve (optional)

Method

  1. Make the fresh egg pasta dough as usual, but adding salt and lots of pepper, and some chilli powder if wanted. Roll it out to 2mm thick, and cut into long strips of about 4cm wide.
  2. Deep-fry these strips in hot olive oil until crisp. Drain well on absorbent kitchen paper, and serve immediately as an accompaniment to Parma ham or cheese, or just by itself.

Alternatives

  • To vary this popular pasta snack, which is good for using up any fresh egg pasta you may have leftover from making a recipe, try using celery salt instead of ordinary salt. You could even experiment with other spices, replacing the chilli powder with cumin, or perhaps some dried herbs (but not basil, as this does not dry successfully). For a different flavour you could replace the olive oil used for frying with lard instead.
Tags:
Antonio
Carluccio
pasta
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