Sometimes, pasta wants to be dipped.
Really, it’s no stranger than flour tortilla chips, pita chips, or crispy wonton skins. Flour tortilla chips are probably the closest in flavor and texture; both are a bit more delicate than their corn-based counterparts.
That delicate texture makes pasta chips a perfect partner with a wider variety of dips than tortilla or potato chips, ranging from the harissa I use here to whipped artichoke souffles and even savory smoked salmon cheesecakes. Of course, you can also dip them in pasta sauce, which is surprisingly satisfying.
Using homemade pasta will give these chips the magical combination of egg, garlic, and Parmesan that makes Caesar salad a favorite.
You’ll notice the recipe is a bit different than Yesterdish’s basic pasta dough.
Another difference is the addition of salt. In standard pasta, the salt is provided by the boiling salted water. Obviously, we’re skipping that step here.
As you could probably imagine from these recipes, I don’t like the use of wonton skins in making ravioli, and I don’t like them in making pasta chips, either. Although commercial wonton skins have some of the same ingredients as homemade pasta–flour and egg–they’ve got some other things, too.
Most use lower protein flour, then add gluten later in the process, and use more egg whites than yolks, and more water than egg altogether. And then, to give this low-protein-and-water flour something resembling a flavor, they add vinegar. All of that is fine, if you’re intending on loading this structure up with pork and garlic and frying it–but it’s a poor substitute in any application where you’re supposed to taste the wrapping itself.
There’s a world of appetizer dips waiting to be unlocked with these, and I’d like to re-imagine some favorite pasta sauces as hors d’oeuvres bites. How about a lasagna Florentine bite with creamed spinach and fresh tomato, or a carbonara bite with bacon, pea puree, and a fried quail egg? Or, y’know, something more down home–a tuna noodle variety?
From Yesterdish’s recipe box.
Yesterdish’s Garlic And Parmesan Pasta Chips
120 g. all purpose flour
1 Tbsp. olive oil
1 Tbsp. persillade
1 tsp. Kosher salt
Olive oil spray
Mix first five ingredients into pasta dough. Rest 20 minutes; roll out and cut with ravioli cutter or knife.
Lay pieces on a wire rack; spray with olive oil on both sides, sprinkle with Parmesan, and bake at 400 deg. F. for 6-7 minutes.