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

Why restrict to Italian styles? Think about the vermicelli in Rice a
Roni. It's fried. It's not hard for me to take a small pasta like a
quinoa based version of vermicelli, break it into small pieces, fry it
and use it as the starting point for a mixed vegetable and sauage dish.