The puffed pasta can be a snack as an aperitif with friends, but with a little fantasy it can become a gourmet snack.

How to Make Puffed Pasta

A simple recipe, as long as you follow some important devices.
Let’s start from the ingredients:
better short pasta such as “mezze maniche”
oil for frying
First, cook the pasta in plenty of water. It will overcook, at least twice the normal cooking time, so it is best to use a large pot and not boil too much water to prevent the pasta from breaking.
Gently drain the pasta with a ramina.
At this point it is useful to a dryer. (I use a Biosec dryer).

Alternatively you can use the oven.
Arrange pasta in the grids and put in the dryer or in the oven, allow to dry for at least 24 hours at 45ºC, turning the dough so it dries evenly.
Put oil in a saucepan and bring it to 190 / 195ºC and dip a little pasta at a time. In a few seconds will be blown, then drain it and put it in a tray with paper towels.
The dried paste can also be stored for long if thoroughly dried and can be made to blow only when you want to use.
In this video you can see when the pasta is blown.

In this video you can see when the pasta is blown.

At this point, you can add salt, season with spices and serve, or you can stuff it however you want.

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