Instructions: In a 5- or 6-quart pan, bring about 3 quarts water to boiling. Add pasta and boil, uncovered, until barely tender to bite, 6 to 8 minutes. Drain, rinse with cold water, drain well. Spread out in a single layer on a double thickness of paper towels; let stand until surface of pasta feels dry, 25 to 30 minutes. In a bowl, mix pasta with 2 tablespoons of oil to coat. Into a deep 3- to 4-quart pan, pour about 1 inch of canola oil. Heat to 375 degrees on a thermometer. Drop pasta, 1 piece at a time, into the oil (dont drop one piece on top of another or it will stick); add 1/2 to 3/4 cup at a time. Cook, without stirring, until pasta is crisp and light gold, 3 to 5 minutes. Lift out with a slotted spoon and set on paper towels to drain. Repeat to cook remaining pasta. Place pasta in a large paper or plastic bag. Add cheese, Italian herbs, garlic powder, and salt and cayenne to taste. Shake well to coat pasta. Serve or, if made ahead, let cool and store airtight up to 5 days.

Makes 6 to 7 cups, about 12 to
14 snack servings.

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