On Sep 6, 7:26*pm, Mark Thorson > wrote:
> 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've had lightly sauteed broad egg noodles with ground poppy seeds
with a bit of sugar. Sometimes with ground walnuts and some sugar.
Also, bow tie pasta sauteed with finely grated cabbage with a few
spices.

>
> I can't think of any traditional uses of Italian-style
> pasta that involve frying.