Save The first time I served pasta chip cereal, my dinner guests literally stopped mid-conversation. Here I was, ladling warm parmesan broth over crispy pasta like it was a Tuesday morning, and somehow it felt like the most fun thing anyone had eaten all year. That's when I realized the best meals aren't always the most complicated—sometimes they're just permission to play with your food.
I remember making this for a dinner party on a rainy Saturday when I'd promised something unexpected but had no real plan. Standing in my kitchen listening to the pasta crackle in the oven while the broth simmered, filling the whole room with garlic and parmesan, I realized I'd stumbled onto something that felt both nostalgic and completely new. My guests came back for thirds, and someone asked if I'd maybe invented a new comfort food category.
Ingredients
- Small pasta shapes (ditalini, stelline, or mini farfalle): These tiny pasta pieces mimic cereal and toast beautifully—use 200 g total, and don't skip cooking them 2 minutes under package time so they stay slightly tender before crisping.
- Olive oil: 2 tbsp coats the pasta evenly; this is what carries your seasonings and creates that essential crunch.
- Garlic powder: 1/2 tsp adds depth without the moisture of fresh garlic, which would soften your chips.
- Smoked paprika: 1/2 tsp brings a whisper of smokiness that makes people ask what the secret ingredient is.
- Sea salt and black pepper: Season to taste; I find freshly ground pepper makes a real difference here.
- Vegetable broth: 1 L forms the umami-rich milk; quality broth matters since it's your foundation.
- Parmesan rinds: Use 100 g if you've saved them (most people throw these away), or substitute grated parmesan—rinds dissolve slowly and flavor more gently.
- Garlic, thyme, and bay leaf: One smashed clove, one sprig, one leaf—these aromatics build a broth that tastes like you've been cooking all day.
- Grated parmesan and fresh chives: The final garnish; chives add a bright finish that cuts through the richness.
Instructions
- Set your stage:
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup almost thoughtless.
- Cook the pasta just right:
- Bring salted water to a rolling boil, then cook your pasta for 2 minutes less than the package says. You want it still slightly yielding when you bite, not soft. Drain it thoroughly and pat dry with paper towels—moisture is the enemy of crispness.
- Season and coat:
- In a bowl, toss the warm pasta with olive oil, garlic powder, smoked paprika, salt, and pepper until every piece is coated. The warmth helps the seasonings cling.
- Create the crunch:
- Spread the pasta in a single layer on your baking sheet and bake for 18-22 minutes, stirring halfway through. You're listening for the moment when the kitchen starts smelling toasted and watching for that golden color. Let them cool on the sheet—they'll crisp up even more as they cool.
- Build the broth:
- While the pasta crisps, combine your vegetable broth, parmesan rinds (or grated cheese), smashed garlic, thyme, and bay leaf in a medium saucepan. Bring to a gentle simmer and let it bubble quietly for 15-20 minutes, stirring occasionally.
- Strain and refine:
- Pour the broth through a fine mesh sieve, pressing lightly on the solids to extract every bit of flavor. Keep it warm over low heat.
- Assemble with intention:
- Pour a handful of cooled pasta chips into bowls, then ladle the hot broth over top as if you're pouring milk. The contrast between temperatures and textures is everything.
- Finish and serve:
- Top with a scatter of grated parmesan and fresh chives if you have them. Serve immediately while the broth is still steaming.
Save There's something almost silly about serving soup-soaked pasta as an appetizer, until you watch people's faces when they realize how satisfying it is. It's the kind of dish that breaks the rules in the best way—unexpected, playful, but somehow exactly what everyone needed.
Texture is Everything
The magic here lives in the contrast: crispy pasta meeting hot, silky broth, then softening gradually as you eat. If your pasta chips aren't truly crisp when you serve them, the whole dish loses its charm. Make sure your oven runs true to temperature (a cheap oven thermometer changed my life), and don't skip that halfway stir.
Making It Your Own
This recipe is your template, not your prison. Try different pasta shapes—tiny shells, orzo, even broken angel hair create different mouthfeels and visual interest. The broth is similarly flexible; swapping thyme for sage or adding a pinch of nutmeg opens different doors. I've even added crispy sage leaves or a drizzle of truffle oil for fancy occasions.
Timing and Tricks
You can make both components a few hours ahead, which is perfect for entertaining. Toast the pasta chips and store them in an airtight container; reheat the broth gently when you're ready to serve. Some friends air-fry their pasta at 200°C (400°F) for 12-15 minutes instead of baking, which saves a few minutes and uses less energy.
- Add chili flakes or red pepper to the seasoning mix if you like heat.
- For a lighter version, use half vegetable broth and half cream or milk for a richer consistency.
- This serves four generously as an appetizer, but you can double it easily for a crowd.
Save This dish reminds me that sometimes the most memorable meals come from treating everyday ingredients like they deserve a little theater. Serve it hot, share it with people who appreciate a playful twist, and watch them smile.
Recipe Guide
- → What pasta shapes work best for the chips?
Small pasta shapes like ditalini, stelline, or mini farfalle bake evenly and provide a pleasant crunch for the chips.
- → How can I achieve extra crispiness for the pasta chips?
Air frying the pasta chips at 200°C (400°F) for 12-15 minutes adds extra crunch compared to baking.
- → What flavors are infused in the parmesan broth?
The broth is enriched with parmesan rinds, garlic, fresh thyme, and bay leaf, creating a rich and savory base.
- → Can I customize the seasoning for the pasta chips?
Yes, adding chili flakes or swapping smoked paprika for other spices allows you to tailor the flavor profile.
- → Is this dish suitable for vegetarians?
It depends on the parmesan used; some contain animal rennet, so check labels to ensure vegetarian-friendly choice.