Save I stumbled onto this idea after burning a batch of roasted pasta meant for soup. The tiny shells had crisped up so beautifully that I couldn't stop snacking on them, and suddenly I thought: what if I served them like cereal? The absurdity made me laugh, but the first spoonful of crispy pasta floating in warm parmesan broth felt oddly comforting. It's playful, a little odd, and surprisingly satisfying in a way that makes everyone at the table pause and smile.
The first time I made this for friends, I didn't tell them what it was. I just set down bowls with golden pasta chips and poured steaming broth tableside like milk from a carton. The confusion turned into laughter, then into quiet spoonfuls and requests for seconds. One friend called it "the most ridiculous thing that actually works," and I've never received a better compliment in the kitchen.
Ingredients
- Small pasta shapes (ditalini, stelline, or mini farfalle): Tiny shapes crisp evenly and are fun to eat with a spoon, just like real cereal.
- Olive oil: Helps the seasonings stick and ensures the pasta bakes up golden and crunchy without drying out.
- Garlic powder and smoked paprika: These give the chips a savory, lightly smoky flavor that plays beautifully with the parmesan broth.
- Sea salt and black pepper: Simple seasonings that let the pasta shine while adding just enough punch.
- Vegetable broth: The base of your "milk," it should be flavorful but not overpowering so the parmesan can come through.
- Parmesan rinds: These transform plain broth into something rich and nutty (grated parmesan works too, but rinds give deeper flavor).
- Garlic, thyme, and bay leaf: Aromatics that add warmth and complexity to the broth without stealing the spotlight.
- Grated parmesan and chives: A final sprinkle adds freshness and a little extra umami right before you dig in.
Instructions
- Prep your oven and pasta:
- Preheat to 200°C (400°F) and line a baking sheet with parchment. Cook your pasta just shy of al dente, then drain and pat it completely dry so it crisps instead of steams.
- Season and spread:
- Toss the warm pasta with olive oil, garlic powder, smoked paprika, salt, and pepper until every piece is lightly coated. Spread it out in one layer so each piece has room to crisp.
- Bake until golden:
- Slide the tray into the oven and bake for 18-22 minutes, stirring once halfway through. You'll know they're ready when they turn golden and sound crispy when you tap them with a spoon.
- Simmer the broth:
- While the pasta bakes, combine vegetable broth, parmesan rinds, smashed garlic, thyme, and bay leaf in a saucepan. Let it simmer gently for 15-20 minutes until it smells nutty and rich.
- Strain and serve:
- Remove the solids from the broth with a fine mesh sieve. Spoon the crispy pasta chips into bowls, pour the hot broth over like milk, and finish with grated parmesan and chives.
Save There's something about the ritual of pouring broth into a bowl of crunchy pasta that feels like a secret handshake. It's comfort food dressed up as a joke, but the flavor is serious enough that people stop laughing and start eating. I've served this at casual dinners and fancy gatherings, and it always becomes the thing people remember and ask about weeks later.
Make It Your Own
Try swapping smoked paprika for chili flakes if you want a little heat, or add a pinch of nutritional yeast to the seasoning for extra cheesy depth. Different pasta shapes change the texture completely, so stelline gives you delicate crunch while farfalle feels heartier. I've even made a version with rosemary-infused broth that tasted like a warm hug on a cold night.
Serving Suggestions
This works beautifully as a passed appetizer at parties, served in small cups or bowls so guests can wander and snack. You can also make it a sit-down starter, with everyone pouring their own broth tableside for the full cereal experience. Pair it with a crisp white wine or sparkling water with lemon to cut through the richness.
Storage and Timing
The pasta chips stay crispy in an airtight container for up to three days, so you can bake them ahead and reheat briefly in the oven before serving. The broth can be made a day in advance and gently rewarmed, just don't combine them until you're ready to eat or you'll lose the crunch. If you're serving a crowd, set up a DIY station with warm broth in a thermos and bowls of chips so guests can assemble their own.
- Store chips at room temperature in a sealed container away from moisture.
- Reheat broth gently on the stove, don't microwave or it can taste flat.
- For a fun twist, serve the broth in a small pitcher so everyone can pour their own "milk."
Save This recipe always reminds me that cooking doesn't have to be serious to be delicious. Sometimes the best meals are the ones that make you laugh first and crave seconds right after.
Recipe FAQs
- → How do I make the pasta chips crispy?
Ensure pasta is thoroughly dried before tossing with oil and spices. Bake at 200°C (400°F) for 18-22 minutes, stirring once to brown evenly. Alternatively, air fry for extra crispness.
- → What types of pasta work best for the chips?
Small shapes like ditalini, stelline, or mini farfalle hold texture well and provide a pleasant bite once baked.
- → How is the parmesan broth prepared?
The broth is simmered with vegetable stock, parmesan rinds or cheese, garlic, thyme, and bay leaf, then strained to create a flavorful, umami-rich liquid.
- → Can I make this dish vegetarian friendly?
Yes, but check that the parmesan used is free of animal rennet if strict vegetarian guidelines are followed.
- → What garnishes enhance the flavor?
Grated parmesan and chopped fresh chives add brightness and complement the savory notes perfectly.
- → Can pasta chips be flavored differently?
Absolutely. Try adding chili flakes for heat or swapping herbs to customize the seasoning to your preference.