On Wed, 7 Sep 2011 04:08:48 -0700 (PDT), A Moose in Love
> wrote:

>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.

Deep fried ravioli are on many menus. I prefer fried orzo to fried
rice.