Ingredients:

  • 1 lb (450g) Dry Pasta
  • 1 tbsp (15g) Salt
  • 3 tbsp (45ml) Extra Virgin Olive Oil
  • 1 tsp (5g) Garlic Powder
  • 1/2 cup (50g) Freshly Grated Parmesan Cheese
  • 1/2 tsp (3g) Fine Sea Salt
  • 1/4 tsp (1g) Cracked Black Pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 2 minutes less than the package directions. Note: This ensures the pasta is firm enough to crisp up later.
  2. Drain the pasta thoroughly in a colander. Let it sit and steam dry for 2 minutes. Wait until you see the glistening water disappear before moving on.
  3. In a large mixing bowl, whisk together the olive oil, garlic powder, salt, and pepper. Note: Whisking ensures the garlic doesn't clump in one spot.
  4. Toss the warm pasta into the oil mixture. Mix until every piece is evenly coated.
  5. Fold in the Parmesan cheese carefully. Toss until the cheese clings to the oil and coats the pasta in a fine layer.
  6. For Air Fryer: Spread pasta in a single layer in the basket. Air fry at 400°F (200°C) for 7-10 minutes.
  7. Shake the air fryer basket halfway through. Note: This prevents the pieces on top from burning while the bottom stays soft.
  8. For Oven: Spread pasta on a parchment lined sheet pan. Bake at 400°F (200°C) for 12-15 minutes.
  9. Remove the pan once the pasta is mahogany colored and rigid to the touch. It should feel hard, not springy.