Save I was standing in my kitchen on a lazy Sunday morning, staring at a box of cereal and thinking how predictable it all felt, when suddenly the idea struck me: what if I made cereal savory? Within minutes, I was tossing tiny pasta shapes in olive oil and spices, and the smell of roasting garlic and smoked paprika filling my apartment like nothing I'd ever made before. The result was this wild, unexpected dish—crispy pasta chips swimming in a umami-rich parmesan broth that tastes like breakfast and dinner had a sophisticated conversation.
I first served this to friends at a dinner party, and I'll never forget the moment they lifted their spoons to taste it. Their expressions shifted from curious to delighted, and suddenly everyone was asking for seconds, treating it less like an appetizer and more like the star of the night. That's when I knew this wasn't just a fun experiment—it was something people actually wanted to eat again and again.
Ingredients
- Small pasta shapes (ditalini, stelline, or mini farfalle): These tiny forms crisp up beautifully and catch the broth like little sponges; I learned that smaller shapes work better than larger ones because they get evenly toasted.
- Olive oil: This is your binding agent for the spices and what creates that golden, crunchy exterior.
- Garlic powder and smoked paprika: Together they build a warm, savory foundation that makes you forget you're eating breakfast food.
- Sea salt and black pepper: Don't skip the freshly ground pepper—pre-ground tastes flat here.
- Vegetable broth: Use something with decent flavor; weak broth will disappoint you.
- Parmesan rinds: These are gold for broth-making, melting slowly to create a rich, creamy texture without any cream.
- Garlic, thyme, and bay leaf: These aromatics infuse the broth with depth, turning something simple into something memorable.
- Fresh chives: The final flourish that adds brightness and color.
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and line your baking sheet with parchment paper so your pasta chips won't stick and cleanup will be painless.
- Cook the pasta just short:
- Boil it in salted water two minutes under the package time—you want it tender but still slightly firm in the center because it'll continue cooking in the oven. Drain it well and pat it completely dry; any moisture will steam instead of crisp.
- Season generously:
- Toss the dried pasta with olive oil and all your spices in a bowl, making sure every piece gets coated evenly. Taste a piece and adjust seasoning if needed.
- Spread and roast:
- Arrange the pasta in a single layer on your baking sheet and slide it into the oven. After about nine minutes, give it a stir so it toasts evenly, then let it finish until it's golden and crispy, about nine to thirteen minutes more. The kitchen will smell incredible.
- Build the broth:
- While the pasta crisps, combine your vegetable broth, parmesan rinds, smashed garlic, thyme, and bay leaf in a saucepan over medium heat. Bring it to a gentle simmer—you're infusing, not boiling aggressively.
- Simmer and strain:
- Let it bubble quietly for fifteen to twenty minutes, stirring now and then, until the broth tastes rich and cheesy. Pour it through a fine mesh sieve to catch all the solids, and keep it warm on the stove.
- Assemble your bowls:
- Put a handful of crispy pasta into each bowl and pour the hot broth over the top as if you were pouring milk over cereal. The pasta will soften slightly and absorb the flavors while staying crunchy.
- Finish and serve:
- Scatter grated parmesan and fresh chives on top, then bring the bowls to the table immediately so everyone gets the full experience of warm broth meeting crispy pasta.
Save There was a moment during that first dinner party when the room went quiet except for the soft clink of spoons against bowls, and I realized this dish had created something almost meditative—playful on the surface but genuinely comforting underneath. It reminded me that sometimes the best meals are the ones that surprise you and make you feel like you're discovering something entirely new, even if it's just a clever twist on something familiar.
The Magic of Texture Contrast
The entire charm of this dish lives in that moment when crispy pasta meets warm broth—the way the chips soften just slightly around the edges while their centers stay crunchy. I've found that timing matters here; serve it immediately after pouring the broth so you catch that perfect window where the textures are in conversation with each other.
Playing with Flavors and Variations
One night I added a pinch of chili flakes to the broth and suddenly the dish felt different—less cozy breakfast and more sophisticated aperitif. Another time I swapped the thyme for rosemary and it took on an almost Tuscan feeling. The base is forgiving enough that you can experiment without ever landing on something that doesn't work.
Bringing It All Together
This is the kind of dish that feels like you've made something fancier than you actually have, and that's part of its joy. It's approachable enough for a weeknight snack but impressive enough to serve at a gathering, and it always gets people talking.
- Make the pasta chips ahead of time and store them in an airtight container for up to three days if you want to prep for entertaining.
- Keep the broth warm in a thermos if you're serving buffet-style, so everyone can help themselves without worry.
- Trust your instincts on seasoning—if you like things more savory or spiced, lean into that.
Save This dish has become one of those recipes I find myself making whenever I want to remind myself that cooking is play, not just necessity. Every time I serve it, someone tells me it's the most unexpected thing they've eaten in weeks.