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Pasta Frita

This is one of my absolute favorite treats in Italy. Simply, it‘s fried dough. Bagfuls of fresh, hot pasta frita are often sold at festivals with just a little salt. But, at the restaurants – they add a wet, stringy cheese, and prosciutto. Oh my, it is over the top wonderful. It’s a great starter and really will get those taste buds going for what’s next!

After having it at several restaurants. I decided to give it a go, and… it’s really easy! I prefer prosciutto crudo for this, but what ever you prefer! Feel free to experiment.  Best eaten hot, slather a little cheese on, then top with a slice of prosciutto and YUMMY!

Pasta Fritta with Prosciutto and Straccino

Fried bread with salty prosciutto crudo and tangy straccino cheese
Course Antipasti, Appertivo, Dolci, Primi, Secondi
Cuisine Italian
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4


Pasta Frita

  • 250 g 00 Flour
  • 7 g yeast
  • 30 ml extra virgin olive oil
  • 5 g sea salt
  • 125 ml water (lukewarm)


  • Prosciutto crudo
  • Straccino


  • Put the flour and fat (lard or oil) in a bowl. On one side put the yeast, and on the other the salt. Add the water slowly, mixing it in. You may not need it all. Once the mixture is holding together as a dough, you can stop adding the water. Add a little flour if it is too wet (although try to avoid this by adding the water slowly).
  • Knead the mixture for 5-10 minutes until it feels more elastic and is softer. Place in a bowl covered with a damp clean tea towel or some cling film. When it has double in size (this will depend on the day and the temperature of the room, always faster in an airing cupboard or by a radiator). Knock it back (punch the air out of the dough), then roll on a floured surface until it is approximately 3 mm thick.
  • Cut into rectangles approximately 2 inches x 1 inch. Although feel free to play around with sizes.
  • Test the oil by adding scraps of dough, once the dough puffs up it is ready. Fry for a couple of minutes each side, turning very carefully. Drain carefully and eat hot. Eats perfectly with parma ham stuffed inside. It is alchemy.


Serve hot, with the prosciutto and straccino on the side.

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