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.