Pin It I was staring at a bowl of cereal one morning, thinking about how breakfast cereals taste like cardboard, when my brain suddenly veered into a completely different territory: what if I made something intentionally weird and wonderful instead? What if pasta could be cereal? The moment I crisped up some tiny pasta shapes with garlic and smoke, then poured umami-rich parmesan broth over them like milk, I realized I'd stumbled onto something genuinely fun. It wasn't breakfast, but it was better than breakfast—it was an edible joke that actually tasted extraordinary.
I first served this to friends who showed up unannounced on a Thursday evening, and I watched their faces go through confusion, intrigue, and finally pure delight as they lifted their spoons. Someone actually said, 'This shouldn't work, but it does,' and that became the highest compliment I could ask for. Now it's my go-to move when I want to make people smile before they even taste anything.
Ingredients
- Small pasta shapes (ditalini, stelline, or mini farfalle): Use 200g of whichever shape catches your eye—smaller pasta crisps up faster and holds onto those savory coatings beautifully, unlike larger noodles that turn cardboard-y.
- Olive oil: 2 tbsp is your binding agent; good quality oil makes the difference between crispy-delicious and greasy-sad.
- Garlic powder: Half a teaspoon might sound subtle, but it's the backbone of the savory illusion—trust it.
- Smoked paprika: Another half teaspoon that adds depth and a whisper of smokiness that lingers on your tongue.
- Sea salt and black pepper: Season boldly; the broth will mellow things, so don't hold back.
- Vegetable broth: 1 liter serves as your umami-rich 'milk'—use quality broth because this is where the magic lives.
- Parmesan rinds: 100g of these golden nuggets (or grated parmesan if rinds aren't available) turn simple broth into something silky and complex through their slow infusion.
- Garlic clove, thyme sprig, bay leaf: The holy trinity that transforms broth from basic to unforgettable.
- Garnish of grated parmesan and fresh chives: These finish what the broth started, adding texture and a gentle herbal brightness.
Instructions
- Prep your oven stage:
- Heat your oven to 200°C (400°F) and line a baking sheet with parchment paper—this small step saves you from scrubbing crusty pasta off a bare pan later.
- Cook and dry the pasta:
- Boil salted water and cook your pasta 2 minutes under package time so it stays properly al dente, then drain and pat it completely dry with paper towels. Wet pasta won't crisp; moisture is the enemy here.
- Build the flavor coat:
- Toss the dried pasta with olive oil, garlic powder, paprika, salt, and pepper until every piece glistens and turns a deep golden color from the seasoning.
- Bake until magic happens:
- Spread everything in a single layer on your sheet and bake for 18-22 minutes, stirring halfway through, until the pasta turns deeply golden and smells like toasted dreams. Let it cool on the pan—it'll crisp up even more as it rests.
- Infuse the broth:
- While pasta crisps, combine vegetable broth, parmesan rinds, smashed garlic, thyme, and bay leaf in a saucepan. Bring to a gentle simmer and let it bubble quietly for 15-20 minutes while the parmesan slowly melts and flavors mingle.
- Strain with intention:
- Pour everything through a fine mesh sieve, squeezing the rinds gently to extract every drop of umami gold. Discard the solids and keep the broth warm.
- Assemble your bowl:
- Drop a handful of crispy pasta into a bowl, pour the steaming parmesan broth over top, and watch it soak in slightly while staying crunchy.
- Finish and serve:
- Scatter grated parmesan and fresh chives over the top, then eat it immediately while the contrast between crispy pasta and warm broth is still alive.
Pin It There's a moment, right when you pour that hot parmesan broth over the crispy pasta and hear the gentle sizzle, that you realize this silly idea actually became something real. The smell that rises up—garlicky, cheesy, warm—suddenly makes complete sense.
The Story Behind This Playful Twist
This dish came from that space where cooking stops being serious and starts being fun again. Someone somewhere decided that rules were meant to be broken in the kitchen, and suddenly breakfast became dinner, and snacks became conversation starters. The genius of pasta chips is that they give you all the satisfaction of a crunchy cereal without any of the artificial weirdness—just pasta, heat, and good seasoning doing what they do best.
Variations to Keep Things Fresh
The beautiful part about this dish is that it begs to be played with. Try air frying the pasta at 200°C for 12-15 minutes if you want even more crunch with less oil. Different pasta shapes create different textures—stars and tubes and tiny shells all behave a little differently in the heat, so don't hesitate to experiment. The broth is equally flexible; swap the thyme for rosemary, add a pinch of chili flakes for heat, or drop in some sage for earthiness.
- Air frying works beautifully if you want to reduce oil and maximize crunch.
- Experiment with pasta shapes to discover which one gives you the texture you crave.
- The broth invites endless flavor swaps—respect the base, but make it your own.
When to Serve This Dish
This works as a whimsical appetizer that arrives on the table and immediately makes people lean in with curiosity. It's equally at home as a snack at casual gatherings where you want something memorable. The fact that it comes together in about 45 minutes means you can pull it off even when you're short on time but long on creativity.
Pin It Pasta chip cereal is proof that the best kitchen discoveries come from asking silly questions and actually following through. Make this when you want to remind yourself that cooking can be fun.
Recipe Questions & Answers
- → How do I make the pasta chips crispy?
Toss the pasta in olive oil and spices, spread evenly on a baking sheet, and bake at 200°C for 18-22 minutes, stirring halfway through.
- → Can I use different pasta shapes for this dish?
Yes, small shapes like ditalini, stelline, or mini farfalle work best for even crisping and enjoyable texture.
- → What gives the broth its rich flavor?
The vegetable broth is simmered with parmesan rinds, garlic, thyme, and bay leaf to infuse deep umami notes.
- → Is there an alternative to baking for the pasta chips?
You can air fry the pasta chips at 200°C for 12-15 minutes to achieve extra crunchiness.
- → What garnishes complement this dish?
Grated parmesan and chopped fresh chives add a fresh, savory finish to the warm pasta and broth combination.