|nutritional information (per serving)|
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|Servings: 6 to 8|
|amount per serving|
|% Daily Value*|
|Saturated Fat 2g||9%|
|dietary fiber 7g||24%|
|total sugar 0g|
|Vitamin C 0 mg||2%|
|Calcium 127 mg||10%|
|iron 3 mg||15%|
|Potassium 251 mg||5%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
I love snacks and I love pasta. And I think pasta is a great snack any time of the day, but not everyone thinks so. When faced with the decision to create an original snack for Netflix's debut season of Snack vs. Chef, I was at a loss. That's a big question because it's hard to imagine something that doesn't already exist.
How a snack is made
I was craving a big bowl of rigatoni to top with pasta. I've built my career in Italian kitchens, but during the pandemic I found my love for making pasta from scratch. My pasta obsession and the need to create a creative snack came together in one fateful moment and a snack was born.
My thought was to showcase the different pasta dishes from around the world while shedding light on more traditional flavors and pasta shapes that may be unfamiliar to most. I want Amatriciana sauce to be as well known as spaghetti and meatballs. I want everyone to journey through their taste buds with curiosity for more, whether it's exploring bold flavors or pasta possibilities.
How to make pasta chips
Forget the trend towards pasta chips from the hot air fryer. In fact, TikTok barely existed when I originally did it for Snack vs. Chef. This recipe deep-frys fresh pasta dough before bathing it in a rich spice blend for a snack-sized meal in your mouth.
The dough comes together quickly like a traditional pasta dough. The addition of baking powder creates air bubbles during frying for the ideal crunch. The shape is up to you, whether hand-formed like a Farfalle or extruded like Bucatini nests.
In the recipe, I provide a quick spice mix of hot Italian flavors, but feel free to mix these bundles up with whatever spices you like or have on hand.
- This recipe is open-ended in terms of pasta shape. You can make little nests of spaghetti or linguine, simple hand-formed shapes like farfalle, or extruded shapes like penne or bucatini.
- If the pasta dough is very stretchy or difficult to roll out when you roll it out, let it rest for an additional 10 minutes to allow the gluten in the dough to relax.
- Baking powder is not typical in a pasta dough recipe, but this addition creates tiny bubbles in the dough when the pasta is fried, resulting in a light and extra crunchy texture.
- If the noodles stick together after shaping, dust them with some flour. Be careful not to add too much, however, or you may end up with an uncomfortable grainy residue when frying.
“Making these seasoned pasta chips was almost as fun as eating them! The pasta dough worked beautifully and the Italian flavors were on point. I used a rolling pin and made farfalle and the fried and seasoned chips were crispy and delicious.” seasoned to perfection. These pasta chips are sure to be a hit with everyone who tries them!” -Diana Rattray
4 1/3 cups (490 grams) whole wheat flour
1 1/4 teaspoon baking powder
1 1/2 teaspoon fine Salt
1 1/4 cups Water
vegetable oil for frying
1/2 Cup (2 ounces) fine grated parmesan cheese
1 tablespoon Ispice line
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon red pepper flakes
Gather the ingredients. Line a baking sheet with parchment paper.
Whisk together the flour, baking powder, and salt in a large bowl.
Make a well in the center of the dry ingredients. Put the water in the well.
Slowly incorporate the dry ingredients into the water. Knead the dough until smooth for about 5 minutes. Cover with plastic wrap and let rest for 20 minutes.
Cut walnut-sized pieces of dough and place in a pasta extruder attached to a food processor with spaghetti attachment. While the noodles are coming out of the extruder, cut off 4-inch segments of noodles at a time, then place the noodles in nested bundles on the prepared baking sheet.
Alternatively, you can lightly flour a worktop. Divide the dough into 4 pieces. Working one piece at a time, cover the remaining pieces with cling film and roll out as thinly as possible by hand or using a rolling pin, roll out the dough into thin sheets. Shape the dough into any shape.
In a large saucepan over medium-high heat, add enough oil to 1 inch (2.5 cm) to the rim. Heat the oil to 350 F.
While the oil is coming up to temperature, in a medium bowl, stir together the Parmesan, Italian seasonings, celery salt, garlic powder, and red pepper flakes. Put aside.
Fry the noodles in batches until golden brown, turning occasionally, about 2 minutes. Avoid overcrowding the pan and allow the oil to come back up to temperature before frying the next batch.
Remove the fried noodle bundles with a slotted spoon or spider, place on a wire rack and drain briefly.
While still warm, mix the fried noodles with the spice mixture in a medium bowl. Place back on the rack and let cool completely for 5 minutes.
How to store it
- The chips are best enjoyed immediately, but can be stored in an airtight container at room temperature for up to 5 days.
Mix the fried noodles with any of the ingredients below or create your own seasoning mix.