These could also be referred to as fried pasta or puffed pasta, but those seem misleading to me. The first because "fried pasta" is generally still a cooked pasta texture; maybe slightly crispy, but still limp. This pasta seems to not be quite as puffed as "puffed pasta" implies, but it does puff when fried slightly.
1 lb. penne, rigatoni, macaroni, or other hollow pasta
salt
1-3 cups corn, canola, or peanut oil for frying
seasonings*
Boil pasta in salted water until tender.
Dehydrate in dryer for several hours at about 130˚F until fairly dry, but not completely hard.
Deep fry in oil (heated over low to medium heat), until pasta puffs, and turns golden.
Remove from oil, and toss with seasonings*
* Any spice combination will likely work quite well on this pasta. I've tried an Italian mixture (rosemary, thyme, and tarragon) and a chili mixture (chili powder, onion powder, garlic powder, cumin). Also, dehydrated cheese powders, marinara sauces, or other sauces are great seasonings.
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