Deep-fried pasta

Categories: April

Ingredients

• 300g strong plain flour
• 3 large free-range eggs
• flour, for dusting
• icing sugar, for dusting
• grated zest of 1 lemon
• vegetable oil, for deep frying
• 1 tub of quality vanilla ice cream
• few baby mint leaves

Directions

1. Make a well in the centre of the flour and add the eggs. Using a fork break up the eggs as you bring in the flour. As it begins to form a semi-soft dough, use your hands. Work the dough hard for about 3 minutes until smooth, silky and elastic (if it’s at all sticky add a little more flour) – you can also do this in a machine with a dough hook. Wrap in cling film and chill for 1 hour before using.

2. If you have a pasta machine, roll out a few sheets of pasta to the thinnest setting, dusting the table and the dough with flour if anything sticks. If you don’t have one, roll out little pieces with a rolling pin. Cut into big squares or triangles (or any shapes you like) and put to one side on a floured tray.

3. Heat some vegetable oil in a pan (don’t fill it any more than half full) until hot. To check whether the oil’s hot enough, dip the corner of a piece of pasta into it and if it sizzles you’re in business. If the oil smokes at any point, turn the heat off and let it cool. Have a slotted spoon ready, and a tray with kitchen paper on it. Drop 3 or 4 sheets of pasta into the oil and push them down with the spoon. As soon as they turn golden and crisp – about 20 seconds – lift them out and put them on a tray. Dust the pasta with icing sugar and grate lemon zest over the top. You can do this ahead of time, then serve the crispy pasta with ice cream and mint.

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