Save to Pinterest Last winter, I served these at a dinner party as a joke appetizer, and three people asked for the recipe before dessert. The idea came from a late-night scroll through food videos, but the execution taught me that nostalgia and novelty can live in the same bowl. Watching grown adults giggle while pouring broth over tiny crispy pasta felt like rediscovering play in the kitchen. It's absurd, yes, but also deeply satisfying. Sometimes the best recipes are the ones that make people smile before they even take a bite.
I made this for my sister on a rainy Saturday when we were both too lazy to leave the house. She was skeptical at first, stirring her bowl with a raised eyebrow, but then she went quiet for a full minute. When she finally looked up, she just said, 'This is weird, but I can't stop eating it.' We ended up making a second batch that same afternoon, tweaking the spices and arguing over whether it needed more garlic. That kind of spontaneous kitchen joy is rare, and this recipe always brings it back.
Ingredients
- Small pasta shapes (ditalini, stelline, or mini farfalle): Choose tiny shapes that crisp up evenly; larger pasta won't get that addictive crunch, and I learned this after wasting a batch of penne.
- Olive oil: Just enough to coat the pasta without making it greasy; too much and they'll steam instead of crisp in the oven.
- Garlic powder and smoked paprika: These give the chips a savory backbone with a hint of warmth; fresh garlic burns too quickly at high heat.
- Sea salt and black pepper: Season generously here because the pasta will taste bland without it, even with the broth.
- Vegetable broth: The base of your parmesan milk; use good quality broth or homemade if you have it, because this isn't just a vehicle, it's half the dish.
- Parmesan rinds: These melt slowly and infuse the broth with nutty, salty depth; save your rinds in the freezer for moments like this.
- Garlic, thyme, and bay leaf: Aromatics that build layers in the broth; don't skip the thyme, it brightens everything.
- Grated parmesan and chives: Final touches that add richness and a pop of color; the chives aren't essential, but they make it feel more intentional.
Instructions
- Prep and Par-Cook the Pasta:
- Preheat your oven to 200°C and line a baking sheet with parchment. Boil the pasta in salted water for 2 minutes less than the package says, then drain it completely and pat it dry with paper towels; any lingering moisture will steam the pasta instead of crisping it.
- Season and Spread:
- Toss the pasta with olive oil, garlic powder, smoked paprika, salt, and pepper until every piece is coated. Spread it in a single layer on the baking sheet, making sure nothing overlaps or it won't crisp evenly.
- Bake Until Golden:
- Slide the sheet into the oven and bake for 18 to 22 minutes, stirring once halfway through so the pasta crisps on all sides. You'll know it's ready when the pieces are golden and sound hollow when you tap them.
- Simmer the Parmesan Broth:
- While the pasta bakes, combine vegetable broth, parmesan rinds, smashed garlic, thyme, and bay leaf in a saucepan. Bring it to a gentle simmer and let it bubble quietly for 15 to 20 minutes, stirring now and then to coax out all the flavor.
- Strain and Keep Warm:
- Pour the broth through a fine mesh sieve to catch the solids, then discard them and keep the liquid warm on low heat. The broth should taste rich and cheesy, almost like liquid gold.
- Assemble and Serve:
- Scoop a handful of crispy pasta chips into each bowl, then pour hot parmesan broth over them like you're pouring milk over cereal. Top with grated parmesan and chives if you like, and serve immediately while the chips are still crunchy.
Save to Pinterest The first time I brought this to a potluck, people thought it was a prank until they tasted it. One friend stood by the bowl with a spoon, defending it from anyone who tried to take the last serving. It stopped being just a quirky recipe and became the thing people asked me to bring again. That's when I realized food doesn't always have to make sense to make an impression.
Choosing the Right Pasta Shape
Tiny shapes like ditalini and stelline work best because they crisp up fast and hold their shape without getting too hard. I've tried this with larger shells and rigatoni, and they either stayed chewy in the middle or turned into little rocks. Stick with pasta that's small enough to eat in one bite, and you'll get that satisfying crunch every time.
Making the Broth Ahead
You can simmer the parmesan broth up to two days in advance and store it in the fridge, then reheat it gently before serving. The flavors actually deepen overnight, and it saves you from juggling two tasks at once when you're ready to serve. Just don't let it boil hard when reheating, or the texture gets grainy and the flavor flattens out.
Serving Ideas and Variations
This works beautifully as a passed appetizer in small cups, or you can set up a DIY bar with different toppings like chili flakes, fresh herbs, or even crispy pancetta. I've also served it as a light lunch with a side salad, and it holds up surprisingly well. If you want to swap flavors, try adding rosemary to the broth or tossing the pasta chips with za'atar before baking.
- Air fry the pasta chips at 200°C for 12 to 15 minutes if you want even crispier results with less oven time.
- Experiment with different herbs in the broth like rosemary or oregano to change the flavor profile.
- Add a pinch of chili flakes to the pasta chips for a spicy kick that cuts through the richness of the broth.
Save to Pinterest Every time I make this, I'm reminded that cooking doesn't have to be serious to be memorable. It's the kind of dish that surprises people and sticks with them, and that's worth more than perfection.
Recipe FAQs
- → How do I make the pasta chips crispy?
Cook the pasta slightly under al dente, toss with olive oil and spices, then bake at 200°C for 18-22 minutes until golden and crunchy. Air-frying is an alternative for extra crispness.
- → Can I use different pasta shapes for the chips?
Yes, small pasta shapes like ditalini, stelline, or mini farfalle work well to create various textures and bites.
- → What gives the broth its umami flavor?
The broth is simmered with parmesan rinds, vegetable stock, garlic, thyme, and bay leaf, infusing it with rich, savory umami notes.
- → Is it possible to make this dish vegetarian-friendly?
Ensure the parmesan used is free from animal rennet; otherwise, the dish fits a vegetarian diet and contains no meat.
- → How can I vary the flavor of the parmesan broth?
Try swapping fresh herbs like thyme or bay leaf with rosemary or sage, or add a pinch of chili flakes for a spicy twist.
- → What is the best way to serve this dish?
Place crispy pasta chips in a bowl, pour the warm parmesan broth over them, and garnish with grated parmesan and chopped fresh chives for added freshness.