Save I stumbled onto this idea during a late-night scroll through recipe videos, half-asleep and oddly hungry. The concept seemed ridiculous at first: pasta as cereal, broth as milk. But the next morning, I couldnt shake it. I boiled a handful of tiny stars, crisped them in the oven, and ladled warm parmesan broth over the top. It was strange, comforting, and completely addictive.
I served this at a small dinner party as an appetizer, mostly as a joke. But when I brought out the bowls, everyone went quiet. They picked up their spoons cautiously, then started laughing between bites. One friend called it breakfast for dinner, except savory and actually good. It became the thing people remembered most about that night.
Ingredients
- Small pasta shapes: Ditalini, stelline, or mini farfalle work beautifully because they crisp evenly and fit on a spoon like actual cereal. Avoid long or hollow shapes that might burn unevenly.
- Olive oil: This coats the pasta and helps the seasonings stick while encouraging that golden, crunchy finish in the oven.
- Garlic powder and smoked paprika: These bring warmth and a subtle smokiness without overpowering the delicate parmesan broth later.
- Vegetable broth: The base of your cereal milk. Use a good-quality broth since its flavor will shine through once infused with parmesan.
- Parmesan rinds: These are the secret to a rich, umami-packed broth. If you dont have rinds, grated parmesan works, but the rinds add a deeper, rounder flavor.
- Fresh thyme and bay leaf: Small herbs that quietly transform plain broth into something that tastes like it simmered all day.
- Grated parmesan and chives: The final sprinkle that makes each bowl feel finished and a little fancy.
Instructions
- Prep and preheat:
- Set your oven to 200°C and line a baking sheet with parchment. This keeps the pasta from sticking and makes cleanup easier.
- Undercook the pasta:
- Boil your small pasta shapes in salted water, but pull them two minutes early. Theyll finish crisping in the oven, and starting with al dente prevents them from turning too hard.
- Season and toss:
- Drain the pasta well and pat it dry with paper towels to remove excess moisture. Toss it with olive oil, garlic powder, smoked paprika, salt, and black pepper until every piece is lightly coated.
- Bake until golden:
- Spread the pasta in a single layer on your prepared sheet. Bake for 18 to 22 minutes, stirring halfway through, until the pieces are crispy and golden. Let them cool completely on the sheet.
- Simmer the 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.
- Strain and keep warm:
- Pour the broth through a fine mesh sieve to remove the solids. Keep it warm on low heat until youre ready to serve.
- Assemble your cereal bowl:
- Place a handful of crispy pasta chips in a bowl. Pour hot parmesan broth over the top, just like youd pour milk over cereal.
- Garnish and serve:
- Finish with a sprinkle of grated parmesan and chopped chives if you like. Serve immediately while the chips are still crunchy and the broth is steaming.
Save The first time I made this for myself on a quiet Sunday afternoon, I sat at the kitchen counter with my bowl and just smiled. It felt playful and a little silly, but also oddly comforting. Something about the warm broth and crispy pasta made me feel like I was eating something both brand new and strangely nostalgic at the same time.
How to Get the Crispiest Chips
The key is removing as much water as possible before baking. After draining, spread the pasta on a clean kitchen towel and blot it dry. If youre using an air fryer, 12 to 15 minutes at 200°C will give you even crispier results with less oil. Shake the basket halfway through to prevent sticking.
Making the Broth Ahead
You can simmer and strain the parmesan broth up to two days in advance. Store it in the fridge and reheat gently on the stovetop before serving. The flavor actually deepens overnight, so this is a great make-ahead option if youre serving it for guests.
Fun Variations to Try
Swap the smoked paprika for chili flakes if you want a little heat, or add a pinch of nutritional yeast to the pasta seasoning for extra umami. You can also experiment with different herbs in the broth, like rosemary or sage, depending on the mood youre going for.
- Try orzo or acini di pepe for an even more cereal-like size and texture.
- Top with crispy fried sage leaves or a drizzle of truffle oil for something a bit more elegant.
- Serve in small portions as a passed appetizer at parties, people love the novelty.
Save This dish is weird in the best way, and thats exactly why it works. Its the kind of recipe that reminds you cooking doesnt always have to make sense, it just has to make you smile.
Recipe Questions & Answers
- → What pasta shapes work best for crispy chips?
Small pasta shapes like ditalini, stelline, or mini farfalle are ideal since they crisp evenly and fit well in a bowl as chips.
- → How do I achieve a crispy texture on the pasta chips?
Toss cooked pasta with olive oil and spices, then bake at 200°C (400°F) for 18-22 minutes until golden, stirring mid-bake for even crispiness.
- → Can the parmesan broth be made ahead of time?
Yes, the broth can be simmered and strained in advance, then gently reheated before serving to maintain its savory depth.
- → Are there alternative cooking methods for the pasta chips?
Air frying the pasta chips at 200°C (400°F) for 12-15 minutes provides extra crunch as a flavorful alternative to baking.
- → What garnishes complement the pasta chips and broth?
Grated parmesan and freshly chopped chives add sharpness and freshness, enhancing the overall taste and presentation.