Boil the bowtie pasta and heat a pot filled with cooking oil on the stove. Once the pasta is done cooking, drain it, then deep fry it in hot cooking oil. Sprinkle grated parmesan and pepper on the fried bowtie pasta, stir everything together, and serve with tomato sauce for dipping.
Preheat the oven to 325°F. Boil the jumbo shells, drain them, then transfer them to a bowl. Stir together the cooked pasta, grated parmesan, Italian seasoning, and vegetable oil. Place the jumbo shells on a baking tray lined with parchment paper, transfer the baking tray to the oven, and bake at 325°F for 20 minutes. While the pasta is baking, be sure to flip the noodles over at least once.Remove the jumbo shells from the oven and let them cool, then fill them with garlic mayonnaise or black olive tapenade. Sprinkle chopped chives on top to serve. Cook the lasagna noodles and drain them, then heat a pot filled with cooking oil. Use a pizza cutter to cut the lasagna noodles in half lengthwise, make 1 cut down the middle, then make 2 diagonal cuts in each direction, dividing the lasagna noodle into equally sized triangles. Fry the lasagna noodle triangles in hot cooking oil, drain them, and place them on paper towels to soak up any excess oil. Transfer the pasta chips to a bowl, stir together the seasonings, and sprinkle the spice mix on the pasta chips. Serve the Tex-Mex lasagna chips with guacamole.
Preheat the oven to 400°F, cook the cellentani pasta, drain it, and transfer it to a bowl. Stir together the pasta, vegetable oil, pepper, and grated parmesan cheese. Spread the pasta around evenly on a baking tray lined with parchment paper, transfer the baking tray to the oven, and bake at 350°F for 20 minutes. Serve the mac & cheese chips with cheese dip.
Cook the rotini pasta and drain it, then heat a pot filled with cooking oil on the stove. Stir together the cornstarch and cinnamon, then coat the cooked rotini in it. Fry the pasta in hot cooking oil, drain the noodles, and place them on paper towels to soak up any excess oil. Sprinkle sugar on top and serve them with hot fudge topping.
Preheat the oven to 350°F, then cook the pasta and drain it. Stir together the chili paste, honey, and plain yogurt, then stir in the cooked rigatoni. Spoon the pasta onto a baking tray lined with parchment paper, then transfer the baking tray to the oven and bake the hot & spicy pasta chips at 350°F for 20 minutes. Serve with some additional plain yogurt for dipping.
Cook the pasta and drain it, then heat a pot filled with cooking oil on the stove. Stir together the corn starch and curry powder, then coat the cooked reginette with it. Fry the pasta in hot cooking oil, drain the noodles, and place them on paper towels to soak up any excess oil. Serve the curry pasta chips with mango chutney for dipping.
