"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 04-01-2007, 05:57 AM   #11
Assistant Cook
 
Join Date: Mar 2007
Posts: 3
i mean roll out thin (1 to 2mm)
__________________

__________________
andrew_verne609 is offline   Reply With Quote
Old 04-01-2007, 07:04 AM   #12
Head Chef
 
Join Date: May 2006
Location: Spain
Posts: 1,167
Look up "deep-fried pasta" in Google. Here's an example of deep-fried lasagna sheets.

Fresh Figs with Almond Mascarpone and Deep-fried Pasta Wedges Recipes at Cooking.com

If you do it, let us know what the texture was like? I imagine it to be gum-cuttingly sharp but I guess if that was the case, no-one would have bothered posting recipes on the Web.
__________________

__________________
Snoop Puss is offline   Reply With Quote
Old 04-01-2007, 08:53 AM   #13
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
You could deep fry fresh pasta into chips, by making your own dough and then frying; that's the same as fried ravioli, etc. However, the method you described of bleding into a paste and then rolling it out won't work. The problem there is that you have dried dough bits bound together by the surface tension in the water, whereas dough is a homogenous mass, bound to itself. You need fresh pasta dough for this to even have chance of working.

You'd have to roll it out very thin, 1 to 2 mm as you said, and it wouldn't require a long fry, but as someone else mentioned, I think it would be "gum-cuttingly" sharp, and also not very tasty.
__________________
college_cook is offline   Reply With Quote
Old 04-01-2007, 11:05 AM   #14
Senior Cook
 
VegasDramaQueen's Avatar
 
Join Date: Sep 2004
Posts: 316
I've had deep fried won tons in Chinese restaurants and they're pretty much the same thing as pasta dough fried to a crisp. I don't particularly care for them myself but it can be done. Seems to me you can only do this with fresh pasta dough, not the dried pasta. Give it a shot, you might like it.
__________________
VegasDramaQueen is offline   Reply With Quote
Old 04-01-2007, 12:36 PM   #15
Head Chef
 
JMediger's Avatar
 
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
I've seen it done will rotelli ... boil till just before ale dente (like 5 minutes), drain then fry. The friend who did it then tossed them into her chex mix (I think she got the idea from another bagged snack mix product actually). They were pretty crispy but good.

If you are looking for just flat chips, I would go with the won ton wrappers. You can cut them apart using your pizza wheel or a sharp knife, toss into hot oil (I fry ravioli at 380) for a few minutes (1 minute, flip, another minute, drain) but be careful! You'll need to watch them to be sure they don't burn. If you want a bigger square then a won ton will give you, try egg roll wrappers and cut them to the size you want.

Good Luck!
__________________
JMediger is offline   Reply With Quote
Old 04-02-2007, 06:39 PM   #16
Assistant Cook
 
Join Date: Mar 2007
Posts: 6
Andrew, That's a brilliant idea. Why not add flavor to the pasta chips? I've always loved noodle snacks and so do my cousins.
__________________
Abs
bai_lin83 is offline   Reply With Quote
Old 04-03-2007, 09:56 PM   #17
Senior Cook
 
Join Date: Nov 2003
Posts: 142
PASTA CRISPS

SERVES 3 to 4
This is a nice change from potato chips or french fries. I happened to have leftover cooked bowties and decided to give it a try, but I would also make it from scratch.
INGREDIENTS
  • 3 cups cooked bowties (farfalle)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese (optional)
Preheat oven to 400 F. Place the noodles in a large bowl. Add the olive oil and toss to coat. Place on a baking sheet in one layer and bake until lightly crisp and golden, about 20 minutes, being careful not to let them get too hard. Sprinkle with salt, pepper and Parmesan cheese. Serve immediately.
__________________
"The only thing I am giving up today is...giving up!"
Brianschef is offline   Reply With Quote
Old 04-04-2007, 04:12 AM   #18
Head Chef
 
Join Date: May 2006
Location: Spain
Posts: 1,167
Hi Brianschef, can you describe what the texture's like? I'd be really interested to know.
__________________

__________________
Snoop Puss is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:18 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.