Save I stumbled on this idea after finding a bag of leftover ditalini and a chunk of parmesan rind I couldn't bear to toss. The absurdity of "cereal" made from pasta felt too fun to ignore, and the first spoonful—crispy, salty, doused in that golden broth—made me laugh out loud. It's ridiculous and delicious in equal measure, the kind of thing you serve when you want to surprise people. Now it's my go-to party trick, and guests always ask for the recipe before they've finished their bowl.
I brought this to a potluck once, calling it "savory cereal," and watched grown adults argue over who got the last spoonful. Someone said it tasted like childhood reimagined, and I think that's exactly right. There's something deeply comforting about eating from a bowl with a spoon, even when it's pasta and broth instead of milk and cornflakes. That night it stopped being just a quirky recipe and became a conversation starter, a way to make people feel playful again.
Ingredients
- Small pasta shapes: Ditalini or stelline work beautifully because they crisp evenly and fit on a spoon, but mini farfalle add a whimsical touch if you want extra visual charm.
- Olive oil: This coats each piece so the spices cling and the pasta turns golden and crunchy in the oven without drying out.
- Garlic powder and smoked paprika: These give the chips a savory depth that balances the richness of the parmesan broth, and smoked paprika adds a subtle warmth that lingers.
- Vegetable broth: Choose a high-quality broth with good flavor since it becomes the star liquid here, carrying all the umami from the cheese and herbs.
- Parmesan rinds: The secret weapon for a silky, nutty broth that tastes like you simmered it for hours, and they cost nothing if you save them from wedges you've already used.
- Fresh thyme and bay leaf: They perfume the broth quietly, rounding out the sharpness of the parmesan without shouting for attention.
- Grated parmesan for garnish: A final sprinkle on top reinforces the cheesy theme and adds a little salty bite right before the spoon hits your mouth.
Instructions
- Prep the oven and baking sheet:
- Set your oven to 200°C and line a baking sheet with parchment so nothing sticks. This step matters more than you'd think because burnt-on pasta is a nightmare to scrub.
- Parboil the pasta:
- Cook the pasta in salted boiling water for 2 minutes less than the package says, then drain and pat it completely dry with paper towels. Any lingering water will steam instead of crisp, and you'll end up with chewy bits instead of chips.
- Season and toss:
- Drizzle olive oil over the drained pasta, add garlic powder, smoked paprika, salt, and pepper, then toss until every piece glistens. The oil is the glue that holds the spices on, so don't skimp.
- Bake until golden:
- Spread the pasta in a single layer on the sheet and bake for 18 to 22 minutes, stirring once halfway through so all sides turn crispy and golden. Let them cool on the pan; they'll firm up even more as they sit.
- Simmer the broth:
- While the pasta bakes, combine vegetable broth, parmesan rinds, smashed garlic, thyme, and bay leaf in a saucepan and bring it to a gentle simmer. Let it bubble quietly for 15 to 20 minutes, stirring now and then, until the broth tastes rich and cheesy.
- Strain and keep warm:
- Pour the broth through a fine mesh sieve to catch the solids, then keep it warm on low heat until you're ready to serve.
- Assemble and serve:
- Put a handful of crispy pasta chips in each bowl, pour hot parmesan broth over them like you're pouring milk onto cereal, and finish with grated parmesan and chives. Serve immediately while the chips still have their crunch.
Save The first time I made this for my niece, she looked at me like I'd lost my mind, then giggled the entire way through her bowl. She said it felt like breaking the rules, eating pasta for breakfast, and I realized that's exactly why it works. Food doesn't always have to make sense; sometimes it just has to make you feel something unexpected and good.
Choosing Your Pasta Shape
Small, sturdy shapes work best because they crisp evenly and fit neatly on a spoon without overwhelming the broth. Ditalini and stelline are my favorites for their clean edges and satisfying crunch, but mini farfalle or even orzo can work if you adjust the baking time slightly. Avoid long or hollow shapes like penne because they trap moisture and don't crisp as reliably. The right shape makes this feel like cereal instead of just baked pasta in broth, so choose with that playful spirit in mind.
Making the Broth Richer
Parmesan rinds are the secret to depth here, but if you can't find them, use a mix of grated parmesan and a splash of white wine to mimic that nutty, savory richness. I've also added a tablespoon of miso paste when I wanted extra umami, and it worked beautifully without overpowering the cheese. Simmering low and slow is key because rushing the broth leaves it thin and one-dimensional. Taste it before straining and adjust the salt, remembering that parmesan is already salty and vegetable broth varies wildly by brand.
Serving and Storage Tips
This is best served fresh, with the chips crispy and the broth steaming, but you can prep components ahead to make life easier. Bake the pasta chips up to two days in advance and store them in an airtight container at room temperature, then reheat briefly in the oven before serving to restore their crunch. The broth can be made a day ahead and refrigerated, then gently reheated on the stove until it's just below boiling.
- Pour the broth tableside if you're serving guests so they can watch the "cereal" come to life in their bowls.
- Offer extra grated parmesan and chili flakes on the side for people to customize their heat and saltiness.
- Leftover broth freezes beautifully and makes a quick base for risotto or a simple pasta soup later on.
Save Every time I make this, someone asks if I'm joking, and every time they taste it, they stop laughing and start eating. It's proof that the best recipes don't take themselves too seriously and that joy in the kitchen is just as important as technique.
Recipe Q&A Section
- → What pasta shapes work best for the chips?
Small pasta shapes like ditalini, stelline, or mini farfalle are ideal as they crisp evenly and fit perfectly in a bowl.
- → How do you achieve crispy pasta chips?
Toss cooked pasta with olive oil, garlic powder, smoked paprika, salt, and pepper, then bake at 200°C for 18-22 minutes until golden and crispy.
- → Can I prepare the parmesan broth ahead of time?
Yes, simmer the broth gently with parmesan rinds, garlic, and herbs, then strain and keep warm before serving.
- → What are good serving suggestions for this dish?
Serve as a whimsical appetizer or snack, garnished with grated parmesan and chopped chives for added flavor and freshness.
- → How can I add extra crunch to the pasta chips?
Air fry the pasta chips at 200°C for 12-15 minutes instead of baking for a crispier texture.