📝 About This Recipe
Transform humble pantry staples into an addictive, gourmet snack that bridges the gap between a classic Italian antipasto and a modern potato chip. These pasta crisps are boiled until al dente and then flash-fried to create a light, honeycomb-like crunch that shatters beautifully with every bite. Tossed in a vibrant blend of Pecorino Romano, smoked paprika, and garden herbs, they offer a sophisticated flavor profile that is perfect for cocktail hour or movie night.
🥗 Ingredients
The Pasta Base
- 1 pound Dry Pasta (Short shapes like Bowtie (Farfalle), Penne, or Rigatoni work best)
- 2 tablespoons Kosher Salt (For the boiling water)
- 3 tablespoons Cornstarch (To ensure maximum crispiness)
The Signature Seasoning
- 1/2 cup Pecorino Romano Cheese (Finely grated)
- 1 teaspoon Smoked Paprika (For a subtle depth)
- 1.5 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Oregano (Crushed between palms to release oils)
- 1 teaspoon Dried Basil
- 1/2 teaspoon Red Pepper Flakes (Optional, for a kick of heat)
- 1/2 teaspoon Black Pepper (Freshly cracked)
For Frying
- 4 cups Vegetable Oil (Or any high-smoke point oil like canola or grapeseed)
👨🍳 Instructions
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1
Fill a large pot with water and the 2 tablespoons of kosher salt. Bring to a rolling boil over high heat.
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2
Add the dry pasta to the boiling water. Cook for exactly 2 minutes less than the 'al dente' package instructions; the pasta should have a firm bite as it will cook further in the fryer.
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3
While the pasta boils, prepare your seasoning. In a small bowl, whisk together the grated Pecorino Romano, smoked paprika, garlic powder, onion powder, oregano, basil, red pepper flakes, and black pepper. Set aside.
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4
Drain the pasta thoroughly in a colander. Shake well to remove as much excess water as possible.
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5
Transfer the warm pasta to a large mixing bowl. Sprinkle the cornstarch over the pasta and toss vigorously until every piece is lightly and evenly coated. This creates the 'crunch' barrier.
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6
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil to 375°F (190°C). Use a candy or deep-fry thermometer to ensure accuracy.
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7
Line a large baking sheet with several layers of paper towels to drain the finished snacks.
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8
Carefully drop a handful of pasta into the hot oil. Do not overcrowd; fry in 3-4 batches to maintain the oil temperature.
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9
Fry the pasta for 3-5 minutes, stirring occasionally with a slotted spoon to prevent sticking. The pasta is ready when it is deep golden brown and the bubbling in the oil has significantly subsided.
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10
Use a spider strainer or slotted spoon to remove the pasta from the oil, letting excess oil drip back into the pot.
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11
Immediately transfer the hot pasta to a clean mixing bowl (not the paper towels yet!) and sprinkle generously with the prepared seasoning blend.
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12
Toss the pasta while hot so the cheese and spices melt slightly and adhere to the ridges of the pasta.
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13
Spread the seasoned pasta out on the paper-towel-lined baking sheet to cool and finish crisping up for about 5 minutes.
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14
Repeat the process with the remaining batches of pasta.
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15
Serve immediately while warm, or store in an airtight container once completely cooled.
💡 Chef's Tips
Ensure the pasta is as dry as possible before adding cornstarch; excess moisture causes the oil to splatter. Always season the pasta while it is still hot and glistening with a tiny bit of oil so the spices stick. If you don't have cornstarch, all-purpose flour can be used, but cornstarch yields a lighter, glass-like crunch. Avoid over-boiling the pasta; if it is too soft before frying, the interior will stay chewy rather than becoming crisp. Experiment with different shapes—Fusilli (spirals) are fantastic for trapping extra seasoning in their coils.
🍽️ Serving Suggestions
Serve alongside a warm bowl of Marinara sauce or Arrabbiata for dipping. Pair with a cold Italian Lager or a crisp Pinot Grigio to cut through the richness. Mix with toasted nuts and olives for a sophisticated Mediterranean-style snack mix. Drizzle with a touch of truffle oil and extra cheese just before serving for a luxury version. Use as a unique, crunchy crouton alternative on top of a Caesar salad.