Recipe from the North Dakota Wheat Commission.
- Uncooked pasta (4 oz), wagon wheels, bowties or corkscrews
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon ground walnuts
- 1/8 teaspoon garlic salt
- Vegetable oil for deep frying
Cook pasta according to package directions; drain. Rinse in cold water and drain well. Spread cooked pasta on paper towels to remove additional water. Heat 2 inches of vegetable oil in a deep fat fryer or deep saucepan to 400°. Fry pasta a few at a time, until a golden color, about 30-45 seconds. Remove with a slotted spoon; drain thoroughly. Mix Parmesan cheese, ground walnuts and garlic salt; toss with fried pasta. Store in air tight container. Makes 2 1/2 cups.