• Pasta Grammar

Fried Pasta Recipe | The REAL Italian Pasta Chips

Updated: Sep 2

Fried pasta is all the rage on TikTok right now, but the trend is nothing new in Italy! Here are two traditional versions of Italian fried pasta, one savory and one sweet.


fried-pasta-chips-recipe-italian-real-sweet-savory-tagliatelle
Fried Pasta Chips | Authentic Italian Recipe

Watch the Pasta Grammar video where we make this recipe here:




For the savory version, you will need:

- 1 2/3 cup (200g) all-purpose flour, plus extra for dusting

- 2 large eggs

- 2 tbsp tomato paste

- Salt

- Grated Parmigiano-Reggiano cheese

- Dried oregano

- Oil for frying (olive, sunflower, or peanut)


For the sweet version, you will need:

- 1 2/3 cup all-purpose flour, plus extra for dusting

- 2 large eggs

- 2 tbsp sugar

- Grated lemon zest

- Oil for frying (olive, sunflower, or peanut)

- Powdered sugar for topping


Pile the flour onto a large, clean work surface and form a hole in the center so as to make a "volcano." Into the center, crack the two eggs. If making the savory version, add the tomato paste and a pinch of salt as well. If making the sweet, add the sugar and a pinch of lemon zest.



Use a fork to gently whisk the eggs while gradually incorporating the surrounding flour. When the mixture turns into a thick goop, begin folding the rest of the flour in by hand and kneading the dough.



Continue to knead for about 10 minutes, or until the dough is smooth and even. The amount of flour needed can vary depending on the size of the eggs, so don't worry if not all of the flour is absorbed. The dough will take as much as it needs! Similarly, feel free to dust the dough with extra flour if it's sticky.



Wrap the finished dough in plastic wrap and allow it to rest for 30 minutes at room temperature. This will allow the gluten to relax and make the rolling process much easier.




Roll the dough in batches. Cut it in half and keep the unworked portion wrapped in plastic. On a floured surface, roll the dough into a big, thin circle. Dust it regularly with flour while you work to prevent sticking.



If making the savory pasta, grate a generous amount of Parmigiano-Reggiano cheese over the dough sheet, followed by a sprinkle of dried oregano. If making the sweet, leave it as-is.



Making 2-inch folds, roll the dough sheet up like a carpet and cut into thin slices (see pictured). Keeping them intact, set these rolls aside and repeat the process with the second portion of dough if desired.



Fill a large pan with 2-3 inches of frying oil and heat to about 355 degrees F (180C). Working in batches if necessary, carefully drop the pasta rolls into the oil. Fry, gently stirring and turning, until golden brown. Remove with a slotted spoon to a paper towel to drain and cool.



Top the savory pasta with a sprinkle of salt, and the sweet with powdered sugar. Buon appetito!



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