No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Crunchy Farfalle

  • yield: Makes 1 pound

Ingredients

  • coarse salt
  • 1 pound farfalle
  • 1 tablespoon freshly grated lemon zest
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon finely chopped fresh chives
  • 6 cups canola oil
  • Freshly ground pepper

Directions

  1. Step 1

    Fill a 4-quart saucepan with water, and bring to a boil. Lightly salt water, and add pasta. Cook until half cooked, about 7 minutes. Drain pasta; blot dry.

  2. Step 2

    In a small bowl, combine lemon zest, Parmesan, and chives. Set aside.

  3. Step 3

    In high-sided medium saucepan over medium-high heat, heat oil until it registers 375 degrees on a deep-fry thermometer. In four batches, carefully transfer pasta to oil, and fry until light brown, about 1 1/2 minutes per batch. Using a wire skimmer or slotted spoon, remove from oil; drain on a paper-towel-lined rimmed baking sheet.

  4. Step 4

    While farfalle are still warm, sprinkle each batch with a quarter of the cheese mixture; season with salt and pepper. Farfalle can be stored in an airtight container overnight.

Source
Martha Stewart Weddings