Comments on: Fried Pasta http://backtothecuttingboard.com/the-food-files/fried-pasta/ Recipes and food photography Tue, 07 Feb 2012 03:20:51 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: John Jay http://backtothecuttingboard.com/the-food-files/fried-pasta/#comment-32285 John Jay Mon, 19 Dec 2011 19:06:44 +0000 http://backtothecuttingboard.com/?p=10#comment-32285 Can you ONLY fry pasta when it's already cooked/boiled, according to traditional procedures - or is it OK to toss uncooked pasta shapes straight into a pan full of hot oil and stir fry it just like chunks of Potato...??? Have you ever done that...? I've wondered about this for quite some time, but whenever I mention it to my wife she tells me I'm "stir-crazy"...!!! Can you ONLY fry pasta when it’s already cooked/boiled, according to traditional procedures – or is it OK to toss uncooked pasta shapes straight into a pan full of hot oil and stir fry it just like chunks of Potato…??? Have you ever done that…? I’ve wondered about this for quite some time, but whenever I mention it to my wife she tells me I’m “stir-crazy”…!!!

]]> By: Evangeline http://backtothecuttingboard.com/the-food-files/fried-pasta/#comment-12 Evangeline Thu, 24 Jul 2008 17:48:40 +0000 http://backtothecuttingboard.com/?p=10#comment-12 Fried spaghetti (usually prepared as a side dish for fish) has been a staple in our household for years. Fried spaghetti (usually prepared as a side dish for fish) has been a staple in our household for years.

]]> By: Joe Spinelli http://backtothecuttingboard.com/the-food-files/fried-pasta/#comment-9 Joe Spinelli Thu, 17 Jul 2008 10:46:59 +0000 http://backtothecuttingboard.com/?p=10#comment-9 I am Italian-American. I grew up on fried, left-over pasta that had been served previously with a tomato sauce and with Parmesan cheese. I think the left-overs are better than the fresh dish. You take a large non-stick skillet and heat up some extra virgin olive oil. When it is nearly smoking, toss in left-over pasta and stir-fry. Fry until you begin to get bits of carmelized tomato-cheese-pasta. Keep stir-frying. Serve hot. The slight crunchiness of the left-over pasta is addictive. Add crushed red pepper on top and more Parmesan if you want. I am Italian-American. I grew up on fried, left-over pasta that had been served previously with a tomato sauce and with Parmesan cheese. I think the left-overs are better than the fresh dish. You take a large non-stick skillet and heat up some extra virgin olive oil. When it is nearly smoking, toss in left-over pasta and stir-fry. Fry until you begin to get bits of carmelized tomato-cheese-pasta. Keep stir-frying. Serve hot. The slight crunchiness of the left-over pasta is addictive. Add crushed red pepper on top and more Parmesan if you want.

]]> By: Mary http://backtothecuttingboard.com/the-food-files/fried-pasta/#comment-5 Mary Wed, 02 Jul 2008 05:17:44 +0000 http://backtothecuttingboard.com/?p=10#comment-5 Crap. Same problem of not being able to view the rest of the entry when I go to "continued". Same white blank crap over the entry itself. Its looks like someone took a piece of paper and covered it. Dunno if that helps or not. I hope you can figure it out. Wonder if its just MY browser? lol Crap. Same problem of not being able to view the rest of the entry when I go to “continued”. Same white blank crap over the entry itself. Its looks like someone took a piece of paper and covered it. Dunno if that helps or not.

I hope you can figure it out. Wonder if its just MY browser? lol

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