Pop the Cork Pasta Crunch

Fried pasta might sound odd until you try it, and then you can’t stop eating it. Cooked corkscrew macaroni gets patted completely dry, deep fried in small batches until golden and crunchy, then tossed warm in a Parmesan and Italian seasoning blend that sticks to every curl and crevice.

The corkscrew shape is what makes this work. Those spirals create ridges and hollows that trap the cheese seasoning and fry into irregular, crispy edges. Straight pasta would just turn into bland sticks. The twists give you texture in every bite.

Drying the cooked pasta thoroughly before frying is the most important step. Any residual moisture hitting hot oil causes dangerous spattering and steams the pasta instead of crisping it. Pat each piece with paper towels until the surface feels dry to the touch.

Fry only about 12 pieces at a time. Overcrowding drops the oil temperature and produces greasy, limp pasta instead of light, crunchy bites.

Pro Tips

• Season the fried pasta while it’s still warm. The residual oil on the surface acts as glue for the Parmesan and spice blend.
• Use freshly grated Parmesan for the best adhesion and flavor. Pre-grated cheese doesn’t cling as well.
• Let the fried pasta cool completely before storing. Warm pasta in a sealed container creates steam and turns the crunch soggy.
• These keep for a couple of days in an airtight container at room temperature.

Variations

• Spicy version: Add cayenne pepper or chili powder to the Parmesan mixture for a hot kick.
• Ranch seasoning: Swap the Italian seasoning and garlic salt for a packet of dry ranch seasoning mix.
• Everything bagel: Toss the warm fried pasta in everything bagel seasoning for a trendy twist.