Why vermicielli rather than spaghetti?
Doug Freyburger wrote:
>
> Generally the smaller types of pasta brown better so they tend to appear
> more in recipes that include frying. The larger types of pasta fall
> apart when fried so they tend to appear more in recipes that include
> assembly.
I'm not sure I've ever fried pasta, except for Chinese
noodles used in stir fry. Or deep-fried ravioli, which
is a completely different kettle of fish in the pasta
department.
I can't think of any traditional uses of Italian-style
pasta that involve frying.
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