Crunchy pasta crackers

Total: 25 min. | Active: 20 min.
vegetarian, lactose-free
Nutritional value / piece: 29 kcal
, Fat: 1 g
, Carbohydrate: 4 g
, Protein: 1 g


36 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To blanch the pasta

2 rolls of pasta dough (approx. 250 g), cut into approx. 5 cm strips, halved
salted water, boiling

Seasoned oils

3 tbsp olive oil
1 tsp hot curry powder
1 garlic clove, pressed
¾ tsp sea salt
4 sprigs rosemary, leaves torn off
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How it's done

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To blanch the pasta

Par-cook the strips of pasta dough in boiling salted water for approx. 30 secs. per batch, place on two baking trays lined with baking paper.

Seasoned oils

Mix half of the oil with the curry and the other half with the garlic. Brush half of the pasta strips with the curry oil and the other half with the garlic oil. Sprinkle rosemary over the strips of garlic pasta, season all of the pasta strips.

To bake

Approx. 7 mins. in an oven preheated to 240 °C (convection). Remove from the oven, leave to cool on a cooling rack.

Good to know
Tip: The oils can be seasoned to suit your preferences. Instead of curry and garlic, use smoked paprika, chilli flakes, sage, saffron or ground almonds.

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