Ingredients
Equipment
Method
- Boil the pasta in heavily salted water for several more minutes than the stated cook time on the package. The pasta should be soft all the way through (including in the center). Drain the pasta, but don't rinse it.
- Lay the pasta in a single layer (not touching) on dehydrator trays.
- Dehydrate at 135˚F for 4 to 6 hours. They should be completely hard (like unboiled pasta) and a little translucent at the edges. It should snap and not bend at all. If it's still slightly soft/bending at all, leave it in until it's hard.
- Add the oil to a deep, heavy pot and heat it to 400˚F.
- While the oil is heating, mix together the parmesan, Italian seasoning, pepper and salt in a bowl so it's ready for seasoning. Set a wire rack atop a sheet pan and set it next to the pot.
- Using a slotted spoon or a spider, drop in a handful of pasta. Step back – it tends to splatter up. Don't have any kids or animals around while you're doing this! Nothing will happen for 5 to 10 seconds, but then it will puff up very quickly. Once it's all puffed, remove the pasta right away (don't let it continue frying). It will be light golden brown and very bubbly on the surface.
- Let the excess oil drip off for a few seconds, then transfer to the wire rack. Once it cools slightly, toss it in seasoning while it's still warm. Repeat with remaining pasta, making sure the oil returns to 400˚F between each batch.
Notes
Pasta: Use farfalle (bowties). The flat shape puffs the most evenly, and we don’t recommend swapping in another variety.
Cook the pasta past al dente: The pinched center should be just as soft as the edges.
Dry it completely in the dehydrator: The pasta should snap, not bend, with no soft spots.
Oil is a must: These will not puff in the oven or air fryer.
Make ahead: Fully dried pasta (after the dehydrator) keeps at room temperature for months, just like regular boxed pasta. Fry whenever you’re ready.
Storage: Keep in a container at room temperature for 3-4 days. Don’t refrigerate, or they’ll go soft.