Name: Wicky Wicky Pasta-Cini
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 2 to 4 servings
Ingredients: Kosher salt; 1 pound angel hair (fresh is preferred; if using dry, cook until al dente); 8 cups shredded mozzarella; 3 cups grated Romano, plus more for serving; 3 tablespoons ricotta; 2 large eggs; Wicky Wicky Sauce, recipe follows; Breadcrumbs and panko breadcrumbs, for breading; Frying oil, for frying; Sliced green onions, for serving; Half a 7-ounce can chipotles in adobo sauce; 10 serrano chiles, roughly chopped; 3/4 cup chile oil

Directions

Heat water to boiling and add 1/2 teaspoon salt. If using fresh pasta, cook the pasta for 30 seconds (a quick blanch; you want it to be slightly underdone). If using dried, cook for half the amount of time suggested on the box. Set the pasta aside and let cool completely.
In large bowl, toss together the mozzarella, Romano, ricotta and eggs. Add the cooled pasta to the bowl, breaking up any clumps, and mix together. Refrigerate for 1 hour or overnight.
Preheat the oven to 400 degrees F.
In one bowl put the Wicky Wicky Sauce. In another bowl mix together breadcrumbs and panko crumbs (50/50 ratio). Roll the pasta-cini balls to whatever size desired. Set aside on a parchment-lined tray. Dredge the pasta-cini balls in the Wicky Wicky Sauce, then cover with the breadcrumb mixture.
In a large pan, heat up the frying oil until hot. Lower the pasta-cini into the oil and let get golden brown, about 1 minute. Transfer to a sheet tray. Cook in the oven for 3 to 5 minutes. Serve over additional Wicky Wicky Sauce. Top with grated cheese and sliced green onion.

Wicky Wicky Sauce:

In a blender, carefully blend the chipotle peppers, serrano chiles and pepper oil. This stuff is hot! Be careful with splatter! Reserve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Pastabilities, Syracuse, NY

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