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Export 4 ingredients for grocery delivery
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.
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