- 1 lb Rossi Pasta Capelli d'Angelo
- 5 ounce freshly grated Parmesan cheese
- 2 1/2 ounce butter, melted
- 1 ounce mushrooms (or ham), chopped and cooked
- 3 eggs
- salt and pepper
- oil for frying
These crisp little pasta fritters make unusual nibbles to serve with drinks before dinner and you can use many different ingredients. They can even be made with leftover pasta, but are most effective made with very thin pasta. Cook pasta in boiling salted water and drain. Stir in cheese, melted butter, and mushrooms. Beat the eggs with a little salt and pepper and stir into the mixture. Heat the oil until hot. With a fork make little tangles of pasta, about the size of a large walnut. Drop these little pasta balls into hot oil and fry until golden brown. Drain on paper towels and serve at once.