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From my Table: Fried Fusilli

I was quietly trying to relax my unhappy baby at the pediatrician’s office when I overheard a conversation between a mother and her daughter, who looked to be about six years old, on their way out of the office.

Mother (in a singsong voice): Do you want to push the button on the door on the way out of the office?

Daughter (in an overeager voice): Sure!

Mother (same voice): We’re going to have a button-pushing party!

Daughter: Yeah!

Mother: Come on, you party animal!

I couldn’t exaggerate this exchange if I tried. I certainly didn’t need to add any embellishments when I told it over, and my kids asked me to say it over too many times. But then one of my kids said, so obviously and so insightfully, “Ma, anything can be turned into a party.”

I’d say it slightly differently: You can turn anything into a good time.

The mother-daughter pair were adorable. I don’t have any back story or context, but it seemed to me that they just wanted to enjoy each other’s company. And while it wasn’t something I would say to my own kids, I appreciated the high energy and positive approach to everyday tasks.

Parties are in the air, and you might have a lineup of parties this Chanukah. Chances are someone prepared an involved game for at least one of them. Do them the favor and participate, giving them the feeling of satisfaction that to their credit everyone had a good time.

Food Editor, Family Table
Editor in Chief, Kosher.com


Fried Fusilli

This concept is similar to Michal Frischman’s fried lasagna chips from last week’s issue, but I just had to try it out with a few more shapes, because the more things you allow to be fried in your house, the better a mother you are. (Obviously.)

  • 1 lb (450 g) pasta shape of your choice (see note)
  • oil, for frying
Seasoning Options (Feel Free to Try Your Own)
  • shawarma spice
  • chili lime spice
  • grated Parmesan and dried parsley

Cook pasta according to package directions. Drain and let cool. Heat 2 inches (5 cm) of oil in a saucepan. Fry pasta for about 1–2 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. As soon as it hits the plate, sprinkle on spices of your choice. Enjoy!

Note: Different pasta shapes result in different textures and consistencies. Try out a few to see which you like best!

Dipping Time

This fried pasta kind of needs a dipping companion. Try a salsa, a marinara sauce you like, or any creamy dressing.


(Originally featured in Family Table, Issue 822)

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