4 c. dry pasta twists (multi-colored or golden, about 10 oz.)
Salad oil
1/2 c. grated Parmesan cheese
1 tsp. Italian herb mix
1/4 tsp. garlic powder
Salt
Cayenne powder to taste

In a 5 quart saucepan, bring about 3 quarts water to boiling. Add pasta and boil uncovered until barely tender to bite, 6-8 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 25-30 minutes.

In a bowl, mix pasta with 2 tbsp. oil to coat. Into a deep 3-4 quart pan, pour about 1 inch salad oil. Heat to 375 degrees on a thermometer. Drop pasta, one piece at a time into the oil (don't drop more than one at a time or it will stick together). Cook 1/2 - 3/4 cup at a time. Cook without stirring until golden and crisp, 3-5 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 bag. Add cheese, herbs, garlic powder, salt and cayenne. Shake well to coat pasta. Serve. If made ahead, let cool and store airtight up to 5 days. Makes 6-7 cups. About 12 snack servings.