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Crunchy Farfalle


Farfalle, or bow-tie pasta, becomes crunchy finger food when parboiled then quickly fried and tossed with lemon zest, Parmesan cheese, and chives.

  • Yield: Makes 1 pound

Photography: Richard Gerhard Jung

Source: Martha Stewart Weddings, Winter 2002


  • 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
  • Coarse salt and freshly ground pepper


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

Cook's Notes

Other shapes of pasta can be used; just adjust cooking times according to thickness. You can add these crisp pasta shapes to green salads in place of croutons.

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