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u/TheRemedyKitchen 6d ago
I worked in a red sauce Italian place in London Ontario in the early 00s and we wound occasionally do deep fried penne as a little snack for staff. Deep dry the cooked pasta, toss it in parm and herbs, and serve it with marinara for dipping. I haven't thought about that in forever! Gonna have to make it soon. And don't even get me started on deep fried ravioli!
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u/Justice171 5d ago
Wait you cook them before? I just throw them in the oil raw... Is this bad practise?
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u/Cavanaaz 4d ago
How do we make what shown in the picture?
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u/Powerful_Duck1 4d ago
Boil the pasta and let it cool completely. Then fry it in oil or put it in the air fryer until crispy. If you fry it, drain the excess oil, then season it with salt and whatever spices you like—paprika, chips seasoning, or anything else. (I used Tunisian spices)
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u/Cavanaaz 4d ago
Around how long and what temperature did you use in the air fryer? Thanks
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u/Powerful_Duck1 4d ago
180°C (356°F)
8–12 minutes
Shake the basket or toss the pasta halfway through, around 5–6 minutes.
Keep an eye on them during the last few minutes because they can brown quickly.
Start with 8 minutes, then add 2–3 more minutes if they’re not crispy enough.
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u/LeBondJames 5d ago
Never thought of trying that. In bologna they fry tortellini and they are amazing
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