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Angela Hartnett’s gnocco fritto (deep-fried pasta)

Name: Angela Hartnett’s gnocco fritto (deep-fried pasta)
Prep time: 40 min
Total time: 40 min
Yield: Serves 4-6 (makes 40)
Cuisine: Italian recipes
Ingredients: 200g ‘00’ flour; 1 tbsp fine salt; 1 medium egg, beaten; 2 tbsp olive oil; Vegetable or sunflower oil to deep-fry; Culatello or parma ham to serve; Soft Italian cheeses to serve

By: Angela Hartnett MBE

Published: 28 Aug 24
Updated: 13 Sep 24

Angela Hartnett’s gnocco fritto (deep-fried pasta)

Deep-fried pasta sounds like something you’d dream up after getting in from a night out, but in Emilia-Romagna it’s a common snack (and known by the much more sophisticated name gnocco fritto). As the pasta dough hits the hot oil it puffs up into a crisp, hollow shell – perfect for eating with cured meat or scooping up soft cheese.

“Culatello is a great delicacy of the Emilia-Romagna region,” says Angela. “This succulent meat is cut from the thigh of the pig but, unlike parma ham, it’s a boneless piece. There are only about 10 producers of culatello around Parma, and it’s only available from October to March. If you can get hold of some, serve it with the gnocco fritto – the combination just melts on the tongue.” Browse our food lover’s guide to Emilia-Romagna, including it’s top traditional recipes, star ingredients and more.

One of the UK’s best loved chefs and restaurateurs, Angela Hartnett MBE is known for her sophisticated yet simple Italian-inspired cooking. Her restaurants include the Michelin-starred Murano in Mayfair and a trio of little-sister Café Murano sites.

Easy
September 2024

Test kitchen approved

Serves 4-6 (makes 40)
Hands-on time 40 min, plus 1 hour resting

Nutrition: Per serving (for 6)

Calories: 192kcals
Fat: 8.2g (1.1g saturated)
Protein: 5.2g
Carbohydrates: 24g carbs (no sugars)
Fibre: Trace
Salt: 2.4g

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Ingredients

200g ‘00’ flour
1 tbsp fine salt
1 medium egg, beaten
2 tbsp olive oil
Vegetable or sunflower oil to deep-fry
Culatello or parma ham to serve
Soft Italian cheeses to serve

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Method

Mix the flour and salt, then tip onto a board or worktop. Make a well in the centre, then pour in the egg and olive oil. Gradually work in the flour from the outside until the mixture forms a dough. Add a little water if necessary. Knead for about 5 minutes until the dough is quite solid and smooth, then wrap and leave to rest in the fridge for at least 1 hour.
Fill a deep-fat fryer or deep saucepan two thirds full of oil and heat to 180°C. Meanwhile, remove the dough from the fridge and divide into 4 pieces. Roll each piece into a rectangle about 8cm x 20cm, then cut each one widthways at 2cm intervals so you end up with 10 pasta strips measuring 2cm x 8cm.
Check the oil is hot enough by dropping in a pasta strip – it should immediately puff up like a pillow. Cook the strips in batches of 4 or 5, turning occasionally while they crisp up, for 2-3 minutes. Remove with a slotted or wire spoon and drain on kitchen paper. Serve immediately with cold meats and cheeses.