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Pasta, as far as I'm aware, is always boiled to serve. However, their eastern cousin, noodles, are often fried. Are there any well-known Western (Italian) dishes that use fried fresh pasta, instead of boiling it?

If not, why do you think that's the case? Does pasta not fry well?

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I have a stir-fried fusilli recipe, but it's not traditional, just a chef rebooting classic carbonara. –  starsplusplus Nov 28 at 13:30

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We used to have fried spaghetti for leftovers growing up. Take cooked spaghetti in sauce and put it in a warm frying pan with a little oil.

I've also had noodle fritters with leftover spaghetti, take undressed spaghetti and dip in a batter, then pan or deep fry. Somewhat like a potato pancake, we would eat them with sour cream.

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When making pasta e fagioli my grandmother (from Lecce, in Apulia) would fry some of the pasta and cook most of it with the bean soup: then she would add the fried pasta to the boiling pot at the last moment, so that it would retain some of its crunchiness. It is a good trick, guests are always very surprised by the variation in texture.

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Would you count Toasted Ravioli - breaded and deep fried (and delicious!)?

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I guess I would, although I've never heard of this and the Wikipedia page implies it's a modern invention... I wonder if there's any traditional fried pasta dishes? –  Xophmeister Nov 3 '11 at 11:33
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Deep-frying itself is relatively modern (a few hundred years among the wealthy, and only since the industrial age among non-elites), due to the historically high cost of extracting large quantities of oil. What do you consider "traditional"? –  JasonTrue Nov 3 '11 at 18:48

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