Duros are a deep fried pasta shape. You can do the same with other pasta shapes. They puff almost into a puffy Cheeto texture. If you've ever had taco bell cinnamon twists, that's about what to expect. Idk how grinding before frying will turn out but I'm eager to hear it goes!

Yes!! It’s awesome. It was 50 dollars and I received:

2 pounds of shrimp

2 NY strip steaks

Heavy cream

Butter

Potatoes

Tomato

Carrots/red onion pre-chopped

Eggs

Corona beer

White wine

Pasta

Beef stock

Parm cheese

Zucchini

Potato chips

And I think that’s it.

For my first dish, I made reverse seared NY strip with veggie parm purée and confit egg on a nest of zucchini ribbons

My next dish is gonna be fritto misto type of thing - bartered shrimp and deep-fried pasta. I didn’t want to do a regular old pasta dish so i am deep frying these fuckers!

If I had thought of it earlier I would have dehydrated my potatoes and made potato flour.

You can fry the actual dried pasta and it will puff like a chicharronne. Then you could smash/cut the puffed media to be a breading. The end result would be kinda like a Rice Krispies breading but wheatier and more tasty.

Maybe you could boil the pasta, then deep fry/bake till crisp, then make that into a crumb for breading? Never tried that before but not sure about the texture of deep frying dry pasta. If it’s fresh pasta though, might be different.