How do you make Pasta crunchers?

Question

I had them at Jimmys' on the lake Clayton MO. they seem to be uncooked spiced linguine noodles.

Answer 1

First made famous at Jimmy's Cafe on the Park, Pasta Crunchers are imported fettuccine noodles, flash-fried in sizzling-hot peanut and vegetable oils, then seasoned with about 20 ingredients, baked and air-dried. Still available at no charge with all evening meals at Jimmy's Cafe, the Crunchers are sold in 10-ounce packages at the Cafe and now at many local food stores.
Jimmy, Dennis and their chef, Kathy Schmidt, are the three principals in Jimmy's Pasta Crunchers. Like most would-be marketing sensations, theirs evolved. "Kathy used to deep-fry angel hair pasta as an edible garnish,"
Kathy experimented. She flash-fried some dried, imported fettuccine, then sprinkled it with a commercial seasoned salt. Too salty. She spent a year fine-tuning, finally blending approximately 20 spices and condiments. (The result, Seasoned Salt, is the next product Jimmy's Pasta Crunchers intends to market.)

Using Kathy's recipe, production manager Mike Crane now makes Pasta Crunchers, both for the restaurant and public consumption, on-site at the Cafe. "We wanted something to wake up your appetite, not deter you from eating dinner," says Jimmy.

To the contrary, Crunchers have proven so popular with his dinner patrons that "people even eat them with their coffee," he says. "We keep a 'bottomless' jar on each table." [phone].
This was all I could find.I guess you could experiment by frying your own and adding seasoning salt and other spices till you get the right combination.You could ask the restaurant what seasoning they use.

Answer 2

Go to this link:

http://www.jimmyscafe.com/cruncher.htm