Pin I was stuck in a grocery store aisle at midnight, staring at fancy cereal boxes, when it hit me: what if I made my own? The concept arrived fully formed—crispy pasta shaped like breakfast nuggets, swimming in a savory broth instead of milk. By 2 AM, my kitchen smelled like toasted garlic and parmesan, and I'd created something ridiculous and magnificent. This playful dish has since become my favorite way to blur the line between appetizer and pure comfort.
The first time I served this to friends, a skeptical silence fell over the table until someone took a spoonful. Their eyes widened, and suddenly everyone was asking for seconds, breaking the awkward spell of 'wait, is this weird?' with genuine delight. That moment taught me that the best food surprises are the ones that make people feel like they've discovered something together with you.
Ingredients
- Small pasta shapes (ditalini, stelline, or mini farfalle): 200 g—These tiny forms crisp up beautifully and give you that satisfying crunch with every bite, plus they actually look like cereal pieces.
- Olive oil: 2 tbsp—It coats every pasta piece and helps them toast evenly; don't skimp here.
- Garlic powder: 1/2 tsp—Adds savory depth without moisture that would make them soggy.
- Smoked paprika: 1/2 tsp—This ingredient changed everything for me; it brings warmth and slight sweetness that echoes breakfast nostalgia.
- Sea salt: 1/2 tsp—Season boldly; the broth will add more umami, so don't be shy.
- Freshly ground black pepper: to taste—Use more than feels safe; it'll get muted in the oven.
- Vegetable broth: 1 L—This is your 'milk,' so quality matters; homemade or good store-bought makes a real difference.
- Parmesan rinds: 100 g—Save your rinds from wedges; they dissolve slightly and infuse incredible depth into the broth.
- Garlic clove: 1, smashed—Just one, because it simmers long enough to perfume the entire pot.
- Fresh thyme: 1 sprig—It adds an herbaceous whisper that keeps the broth from tasting one-note.
- Bay leaf: 1—Essential for background flavor complexity.
- Grated parmesan: 2 tbsp for garnish—Use the good stuff here; you taste it directly.
- Fresh chives: 1 tbsp, chopped (optional)—They add color and a bright, oniony snap that cuts through richness.
Instructions
- Heat your oven and prep:
- Set the oven to 200°C (400°F) and line a baking sheet with parchment paper so your pasta won't stick and cleanup becomes effortless.
- Cook the pasta just short:
- Bring salted water to a rolling boil, add the pasta, and pull it out 2 minutes before the package says it's done—it should still have a slight resistance to your teeth. Drain it well and pat it dry with paper towels; moisture is the enemy of crispiness.
- Season and coat:
- In a bowl, toss the warm pasta with olive oil, garlic powder, smoked paprika, salt, and pepper until every piece glistens and smells incredible. This is where the flavor foundation gets built.
- Spread and toast:
- Lay the pasta in a single layer on your baking sheet and slide it into the oven. Set a timer for 9 minutes, then stir everything around halfway through—this keeps edges from burning and ensures even golden-brown color. Bake another 9-13 minutes total until they're crispy and fragrant.
- Cool your chips:
- Let them sit on the baking sheet for a few minutes; they'll crisp up even more as they cool, so resist the urge to eat them straight away (I know, I know).
- Build the broth:
- While the pasta bakes, pour vegetable broth into a medium saucepan and add the parmesan rinds, smashed garlic, thyme, and bay leaf. Bring to a gentle simmer over medium heat—you want little bubbles, not a rolling boil.
- Simmer and infuse:
- Let it bubble softly for 15-20 minutes, stirring occasionally, until the broth tastes deeply savory and the rinds have softened slightly. The aroma will tell you when it's ready.
- Strain and serve:
- Pour the broth through a fine mesh sieve into a clean pot, discarding the solids, and keep it warm over low heat. Place a generous handful of pasta chips in each bowl, pour the hot broth over the top like you're pouring milk, and finish with grated parmesan and chives if you're using them.
Pin I remember plating this for myself on a Tuesday evening when everything felt ordinary, and suddenly I was grinning like a kid eating cereal from a bowl shaped like a joke. That's when I realized food doesn't need to be precious or serious to matter—sometimes the most memorable meals are the ones that make you smile before you even taste them.
Why Texture Is Everything
The genius of this dish lives entirely in contrast. Crispy pasta shatters between your teeth, then dissolves into soft, umami-coated pieces as it sits in the broth—it's the same textural journey as traditional cereal and milk, but grown up and savory. I learned this by accident when I made a batch too early and watched it gradually soften over 10 minutes; what felt like a mistake became the revelation that timing the pour matters. You want to serve this immediately, with the broth hot enough to soften the chips slowly, not instantly.
The Broth Matters More Than You'd Think
This isn't just seasoned water pretending to be milk—it's the soul of the whole thing. The parmesan rinds melt slightly into the broth, creating a flavor that's deeper and more savory than a simple cheese stock would be, while the thyme and bay leaf add herbaceous whispers that keep it from becoming one-dimensional. I've tried shortcuts with just grated cheese, and they never work quite the same way; the rinds behave differently as they simmer, breaking down gradually and infusing the liquid with a complexity you simply can't rush. Simmering for the full 15-20 minutes isn't extra time—it's when the magic happens.
Creative Variations and Swaps
Once you understand the formula, you can play. I've made this with chili flakes scattered over the top for heat, swapped the thyme for rosemary when I was feeling Mediterranean, and even added a crack of nutmeg to the broth to echo the warmth of smoked paprika in the chips. Different pasta shapes change the experience too; tiny stars feel whimsical, while small tubes hold more broth and feel more intentional. The vegetable broth can be replaced with mushroom or even a light chicken broth if you want to adjust the savory profile. Don't overthink it—respect the two core principles (crispy pasta, savory broth), and everything else is just expression.
- Air fry the pasta at 200°C for 12-15 minutes if you want an even crispier result without turning on your full-size oven.
- Make the broth up to 2 hours ahead and reheat gently before serving so you can focus on plating.
- Serve this as a shared appetizer at parties in small bowls—it's unexpected and starts conversations immediately.
Pin This dish is proof that the best meals don't need to be complicated, just thoughtful and a little bit playful. Make it once just for yourself, and I promise you'll understand why I keep making it.
Recipe Q&A
- → What pasta shapes work best for crispy chips?
Small pasta shapes like ditalini, stelline, or mini farfalle are ideal as they crisp evenly and fit well in a bowl.
- → How do you achieve maximum crunch in the pasta chips?
Toss the pasta with olive oil and spices, then bake at 200°C (400°F) for about 20 minutes, stirring halfway to ensure even crisping.
- → Can I prepare the parmesan broth in advance?
Yes, simmer the parmesan broth ahead of time and gently reheat before serving to preserve its rich flavor.
- → What variations can be added to enhance flavor?
Try adding chili flakes for heat or swapping fresh herbs in the broth like rosemary or sage for different aromatic notes.
- → Is air frying the pasta chips an option?
Absolutely, air frying at 200°C (400°F) for 12-15 minutes yields an extra crunchy texture as an alternative to baking.