Step 1

Pour the pasta into a large bowl and fill with enough water to cover the pasta by 2 inches.

Step 2

Let the pasta soak and hydrate for 90 minutes to 2 hours. Flatter pasta shapes, such as farfalle, won't need as much time as denser pasta squiggles like rotini and celentani.

Step 3

Drain the pasta well, then spread the pasta out on a non-terrycloth, flat-weave cotton towel.

Step 4

Gently pat the pasta dry.

Step 5

Line a rimmed sheet pan with paper towels and place an upside-down cooling rack on top. This is your oil draining station.

Step 6

Fill a large, heavy-bottomed pot such as a Dutch oven no more than halfway full with oil.

Step 7

Clip an oil thermometer to the side of the pot and heat the oil over medium heat until it reaches 350 degrees.

Step 8

With a metal spider or strainer, carefully add about a quarter of the pasta into the pot. Don't overfill, as the oil will bubble vigorously and you don't want the pot to overflow.

Step 9

Fry the pasta, stirring occasionally, until crispy and golden. Timing will vary based on your equipment but should take no longer than 2-3 minutes.

Step 10

Use the metal spider to transfer the pasta to the draining station.

Step 11

Season generously with kosher salt immediately.

Step 12

Transfer the hot salted pasta to a smaller bowl and toss with Parmesan cheese and/or Cheddar cheese powder to throughly coat each piece.

Step 13

As the fried pasta cools, you can transfer each batch to a serving bowl.

Step 14

Repeat with the remaining pasta.