How to Make Fried Pasta

Ingredients

• 400 g All-Purpose Flour (divided equally for savory and sweet dough)
• 4 large Eggs (2 for savory dough, 2 for sweet dough)
• 1 tbsp Tomato Paste (adds color and flavor to savory dough)
• 2 tbsp Granulated Sugar (for sweet dough)
• 1 tsp Lemon Zest (fresh zest of one medium lemon, for sweet dough)
• 30 g Parmesan Cheese (freshly grated, mixed into savory dough)
• 1 tsp Dried Oregano (mixed into savory dough)
• 1 pinch Salt (for savory dough; additional salt for seasoning after frying)
• 2 tbsp Powdered Sugar (to dust sweet fried pasta after frying)
• 2 cups Sunflower Oil (for deep frying; can substitute with olive oil, peanut oil, or lard)

Instructions

1. Make Savory Pasta Dough

   In a mixing bowl, create a volcano with 200 g flour, add 2 beaten eggs, 1 tbsp tomato paste, a pinch of salt, 30 g grated Parmesan, and 1 tsp dried oregano. Gradually incorporate the flour into the eggs, then knead by hand until smooth.

   Time: PT15M

2. Rest Savory Dough

   Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes.

   Time: PT30M

3. Make Sweet Pasta Dough

   In a second bowl, repeat the volcano with the remaining 200 g flour, 2 beaten eggs, 2 tbsp sugar, and 1 tsp lemon zest. Mix and knead until smooth.

   Time: PT15M

4. Rest Sweet Dough

   Cover the sweet dough with plastic wrap and let it rest for 30 minutes, same as the savory dough.

   Time: PT30M

5. Roll and Cut Pasta

   On a lightly floured surface, roll each dough thin (about 1 mm). Cut into long strips (tagliatelle width) and then fold each strip in half, pressing lightly to seal the edges – this creates the “talia del” shape that will stay closed when fried.

   Time: PT15M

6. Heat Oil for Frying

   Pour 2 cups sunflower oil into a large skillet and heat over medium‑high heat until it reaches 180 °C (350 °F). Test by dropping a tiny piece of pasta; it should sizzle and rise to the surface quickly.

   Time: PT5M

   Temperature: 180°C

7. Fry Sweet Pasta First

   Add a handful of sweet pasta strips to the hot oil. Fry, gently stirring, until they turn golden‑brown, about 2–3 minutes. Remove with a slotted spoon and drain on paper towels.

   Time: PT3M

   Temperature: 180°C

8. Season Sweet Pasta

   While still warm, dust the sweet fried pasta with powdered sugar and set aside.

   Time: PT1M

9. Fry Savory Pasta

   Repeat the frying process with the savory pasta strips. Fry until golden and crisp, about 2–3 minutes. Remove and drain on paper towels.

   Time: PT3M

   Temperature: 180°C

10. Serve

    Arrange both sweet and savory fried pasta on a serving platter. Serve warm with ketchup or your favorite dip.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, 00 Flour
• Instead of Eggs: Egg substitute (for vegans)
• Instead of Tomato Paste: Sun-dried tomato puree
• Instead of Granulated Sugar: Honey, Maple syrup (reduce liquid)
• Instead of Lemon Zest: Lemon extract (¼ tsp)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Dried Oregano: Italian seasoning
• Instead of Salt: Sea salt
• Instead of Powdered Sugar: Granulated sugar (dust with fine sieve)
• Instead of Sunflower Oil: Olive oil, Peanut oil, Lard

Equipment Needed

• Mixing Bowl
• Fork or Whisk
• Rolling Pin
• Knife
• Cutting Board
• Large Skillet or Deep Fryer
• Thermometer (optional)
• Slotted Spoon
• Paper Towels
• Plastic Wrap

Critical Steps — Do Not Skip

• Kneading each dough until smooth and elastic.
• Allowing the dough to rest for at least 30 minutes.
• Rolling the pasta thin enough (≈1 mm) before cutting.
• Maintaining oil temperature at 180 °C for a crisp, non‑greasy result.

Chef Tips from the Video

• Use a wooden spoon to test oil temperature: a small piece of pasta should rise to the surface within seconds.
• For extra flavor, add a pinch of smoked paprika to the savory dough.
• If you prefer a richer taste, substitute half of the sunflower oil with lard.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days; re‑heat in a hot oven to restore crispness.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 2 months. Fry from frozen, adding an extra minute.

Room temperature: Best eaten the same day; can keep at room temperature for up to 2 hours in a sealed container.

Make-Ahead Tips

• Both doughs can be rested for up to 2 hours or refrigerated overnight before rolling.
• Unfried pasta strips freeze well; lay them on a tray, freeze solid, then bag.

Frequently Asked Questions