Pasta chips originated as a playful bar snack in New York City’s Italian eateries, inspired by the Italian love of using leftover pasta in creative ways. Over time they’ve become a trendy, crunchy appetizer that blends classic Italian ingredients like Pecorino Romano with the universal appeal of fried chips.

In Italy, fried pasta appears as "pasta fritta" in southern regions, often served with anchovies or herbs. Some regions use spaghetti or fusilli and season with garlic, chili, or grated pecorino, while northern versions may incorporate butter and sage before frying.

They are typically presented in small bowls or on wooden platters, sprinkled with extra Pecorino and a pinch of sea salt, and enjoyed alongside drinks like wine, beer, or aperitivo cocktails.

Pasta chips are popular at casual gatherings, movie nights, and cocktail parties, especially as a finger food that pairs well with wine, craft beers, and spritzes during celebrations like birthdays or game‑day events.

It reflects Italy’s tradition of turning simple pantry staples into flavorful snacks, similar to taralli, focaccia bites, or arancini. The use of Pecorino Romano ties it directly to the country’s cheese‑centric snack heritage.

Authentic ingredients include durum‑wheat penne, Pecorino Romano cheese, olive oil, and kosher salt. Acceptable substitutes are other short‑tube pastas (rigatoni, ziti), Parmesan or Grana Padano for cheese, and high‑smoke‑point oils like canola or peanut if olive oil is unavailable.

They pair nicely with antipasto platters, marinated olives, cured meats such as prosciutto, and a crisp Italian white wine like Pinot Grigio or a light red such as Chianti.

The combination of overcooked, chilled pasta that puffs when fried and the salty, sharp flavor of Pecorino Romano creates a texture and taste profile unlike any traditional chip, offering a crunchy bite with a distinctly Italian cheese finish.

Common errors include cooking the pasta only to al dente (leaving a starchy core), not rinsing off excess starch, frying at too low a temperature, and overcrowding the oil, all of which lead to soggy or unevenly cooked chips.

Overcooking hydrates the pasta fully, eliminating the firm al dente core that would stay soft when fried. Fully hydrated pasta puffs and crisps evenly, giving the chip its characteristic airy texture.

Yes. Cook and chill the pasta up to step 3, then store in the refrigerator for up to 24 hours. Fry the chips just before serving; leftovers can be kept in an airtight container and reheated in a 350°F oven for 5 minutes to restore crunch.

The YouTube channel NOT ANOTHER COOKING SHOW specializes in creative, approachable home‑cooking tutorials that blend classic techniques with modern twists, often focusing on snack‑style dishes and comfort food made with everyday ingredients.

NOT ANOTHER COOKING SHOW emphasizes practical shortcuts, such as overcooking pasta for crispness, and highlights bar‑style snacks that are easy to replicate at home, whereas many Italian channels focus on traditional, restaurant‑level preparations.