Crispy Pasta with Sweet Sour Quince-Balsamic Dip

Crispy Pasta with Balsamic Dip
Course Appetizers
Servings 4


  • 8 oz wide pasta Pappardelle
  • 1/2 cup Maintal Quince Jelly Extra
  • 2 tbsp white balsamic vinegar
  • Salt
  • 1/4 chili pod optional


  • Cook pasta al dente in plenty of salted water. Cool in cold water and let dry for about 15 minutes on a baking rack.
  • Deep fry pasta for 1.5 minutes in oil at 300°F until crisp. Let them drip off on a paper towel and add a pinch of salt. Serve with dip.

For the dip:

  • Slowly heat Quince Jelly Extra in a pan until liquid. Mix with balsamic vinegar and add a pinch of salt.
  • If one likes it hot add a quarter of chili pod finely chopped.
Recipe courtesy of Maintal Jams