Save I discovered this dish by accident while rummaging through my pantry one morning, staring at the pasta box and wondering why we always saved the tiny broken pieces. My kid asked why breakfast had to be sweet, and instead of reaching for cereal, I thought, what if I made something savory that still felt playful and fun? The idea of warm, cheesy broth pooling around crispy pasta chips felt suddenly brilliant, like I'd stumbled onto a kitchen secret that had been hiding in plain sight.
The first time I served this to friends, someone called it genius in the most casual way possible, then immediately reached for another bowl. That moment taught me that sometimes the best food isn't about following tradition, it's about giving people permission to enjoy something unapologetically delicious and strange in the best way.
Ingredients
- Small pasta shapes (ditalini, stelline, or mini farfalle): Use 200 g of whichever shape appeals to you, and cook them just short of the package instructions so they're still slightly tender when they hit the oven.
- Olive oil: 2 tablespoons does the work of coating without making the chips greasy or heavy.
- Garlic powder: 1/2 teaspoon adds warmth that's deeper than fresh garlic would be here.
- Smoked paprika: 1/2 teaspoon brings a gentle smokiness that makes people wonder what you did to make it taste like that.
- Sea salt and black pepper: Season generously, to taste, because this is where your pasta gets its personality.
- Vegetable broth: 1 liter forms the base of your umami-rich milk, and quality matters since it's the star.
- Parmesan rinds: Use 100 g if you have them saved (I do), or swap for grated parmesan if you don't, though rinds dissolve into the broth more gracefully.
- Garlic and aromatics: 1 smashed clove, 1 thyme sprig, and 1 bay leaf create a subtle flavor foundation without overpowering.
- Grated parmesan and fresh chives: Keep these for topping, where they add brightness and a final finish.
Instructions
- Ready your oven and pasta:
- Heat to 200°C (400°F) and line a sheet with parchment. Cook your pasta in salted boiling water for two minutes less than the package says, then drain and pat dry with paper towels so it crisps rather than 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 in a single layer on the baking sheet and bake for 18–22 minutes, stirring once halfway through, until golden and making that satisfying crunchy sound when you break one.
- Build your umami milk:
- While pasta crisps, combine broth, parmesan rinds (or grated cheese), smashed garlic, thyme, and bay leaf in a medium saucepan. Bring to a gentle simmer over medium heat, stirring occasionally so the cheese dissolves into the broth and transforms it into something silky and rich.
- Strain and warm:
- After 15–20 minutes of simmering, pour the broth through a fine mesh sieve, letting the liquid run through while the solids stay behind. Keep the broth warm on low heat.
- Assemble and serve:
- Place a handful of cooled pasta chips into a bowl, pour the hot parmesan broth over them until it pools at the bottom like milk, then top with a scatter of grated parmesan and fresh chives if you have them. Serve right away while the chips are still crispy and the broth is still warm.
Save I'll never forget watching my partner take that first spoonful, then pause and say, 'This is weird in the best possible way.' That's when I knew the dish had worked, because it made people slow down and actually think about what they were eating instead of just moving through it.
Why the Crisp Matters
The entire experience hinges on texture contrast, and I learned this the hard way by checking on the pasta chips too many times and pulling them out slightly underbaked. The transformation that happens in those final minutes is almost chemical, turning soft pieces into something that cracks between your teeth and holds its integrity even when the warm broth hits it. You want them genuinely crispy, almost at the edge of too golden, because they'll soften slightly as they sit in the bowl.
Playing with the Broth
The parmesan broth is forgiving enough to invite experimentation, which is where the dish becomes truly personal. I've added a pinch of white pepper for subtle heat, stirred in fresh tarragon, or even a whisper of nutmeg when I was feeling fancy. The vegetable broth is your foundation, so if you have homemade broth, this is the moment to use it because every element matters when there are only a few of them.
Turning It Into a Moment
This dish works best when you serve it as a small, shared appetizer, giving people permission to play with their food and enjoy something that doesn't take itself seriously. It's the kind of thing that sparks conversation and makes people feel like they've been let in on a secret, which is precisely the feeling I chase in the kitchen. Serve in small bowls so the broth stays warm and the chips stay crispy, and watch it disappear faster than you expected.
- Try air frying the pasta chips at 200°C (400°F) for 12–15 minutes if you want even more crunch without the oil absorbed by baking.
- Different pasta shapes give different textural experiences, so vary them based on what you have or what mood strikes you.
- A tiny pinch of chili flakes stirred into the broth at the end adds warmth without heat, if you want a subtle kick.
Save This recipe exists because sometimes the best ideas come from not having the obvious answer, and asking instead what if. It's a reminder that a little playfulness in the kitchen makes everything taste better.
Common Recipe Questions
- → What kind of pasta works best for the chips?
Small shapes like ditalini, stelline, or mini farfalle hold up well and crisp nicely when baked.
- → Can the pasta chips be prepared ahead of time?
Yes, bake the chips in advance and store them in an airtight container to keep their crunch before serving.
- → How is the parmesan broth made flavorful?
Simmering parmesan rinds with garlic, thyme, and bay leaf infuses the broth with deep umami notes and subtle herb aromas.
- → Is it possible to make the chips extra crispy?
Air frying the pasta chips at 200°C for 12-15 minutes enhances their crunch without added oil.
- → Can I substitute ingredients in the broth?
Yes, swapping thyme or bay leaf with other herbs can vary the flavor while maintaining richness.