Boil whole wheat spaghetti in salted water for fifteen minutes, drain, rinse and allow to cool. Twist the strands, two or three together, or tie in a knot and roll in grated cheese. Drop into hot fat one inch or more deep and fry until golden brown. Drain well and sprinkle with more cheese.
Whole wheat macaroni elbows fry equally well.
Serve with soup, salad or as a border with certain creamed dishes, as tuna fish, curried salmon, creamed eggs, etc.