"Mark Thorson" > wrote in message

> 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.

Never had fried ziti? Poor boy!

Felice