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Fusilli crunchies

Ingredients 6
Servings 10


  • 300
    tricolour fusilli
  • sunflower oil
  • 10
    mixed dried herbs of you choice
  • 1
    garlic salt
  • pinch cayenne pepper
  • 80
    Parmesan cheese, freshly grated


Cook pasta until just al dente, 8 minutes. Rinse under cold running water and drain thoroughly. Scatter pasta onto a clean tea towel and leave for 30 minutes, or until sticky. Toss in 30 ml (2 tbsp) oil. Heat a pan of oil, 3 cm deep, and deep-fry 10-12 fusilli at a time until crisp, 3 to 4 minutes. Drain on a kitchen towel. When all the pasta has been fried, place herbs, seasonings and cheese in a plastic bag, add pasta and shake until fusilli are coated. Allow to cool. Fusilli will keep crisp for up to 2 weeks in an airtight container.

Read more on: deep-fry  |  starch

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