Copeland's of New Orleans Bowtie Chips Appetizer

8 ounces bowtie pasta
2 eggs
2 to 3 tablespoons milk
Seasoned bread crumbs
Oil (for frying)

Boil bowtie pasta in boiling salted water for 7 to 8 minutes. Remove from heat; drain and let cool.

Mix eggs and milk and dip each piece of pasta into mixture, then roll in the bread crumbs. Fry pasta in oil until deep golden brown. Serve with spinach and artichoke dip.