Save My sister texted me mid-December asking if I could bring something crispy and dangerous to her holiday party—the kind of snack that disappears before anyone realizes they've eaten half the bowl. I remembered a video I'd seen of someone air frying pasta into shards of golden, crunchy bliss, then coating it in cinnamon sugar like it was edible Christmas crack. Twenty-five minutes later, I had a container of something so addictive that I had to make a second batch just to keep for myself.
I brought the first batch to that party in a mason jar tied with red ribbon, and watched people's faces light up as they grabbed fistful after fistful. One friend asked if it was some kind of upscale granola; another asked for the recipe within five minutes. By the end of the night, the jar was empty and I had five requests for it as an edible Christmas gift.
Ingredients
- Bowtie pasta (250 g): The shape matters here—those little wings catch the cinnamon sugar and get extra crispy at the edges, creating little pockets of flavor.
- Vegetable oil (2 tbsp): This helps the pasta crisp up evenly in the air fryer and prevents sticking; canola works great and won't overpower the cinnamon.
- Granulated sugar (60 g): Fine crystals coat better than larger sugar; don't skip the weight measurement or you'll end up too sweet or not sweet enough.
- Ground cinnamon (1½ tsp): This is the star—use fresh cinnamon if you have it, as older spices lose their warmth and complexity.
- Kosher salt (½ tsp): The salt balances sweetness and makes people come back for more without realizing what's hitting their taste buds.
- Melted unsalted butter (2 tbsp): Apply it while the pasta is still warm so it clings to every piece and helps the sugar stick.
Instructions
- Cook the pasta just right:
- Boil your salted water, add the bowtie pasta, and pull it out at 7–8 minutes when it still has a tiny bit of resistance—overcooked pasta will turn to mush in the air fryer. Drain it well and pat it dry with paper towels because moisture is the enemy of crispness.
- Oil and prep:
- Toss the drained pasta with vegetable oil in a bowl, making sure every piece gets a light coating so nothing sticks or burns unevenly. Don't skip this step or you'll have clumps instead of individual crispy pieces.
- Preheat your air fryer:
- Set it to 200°C (400°F) and let it heat for 3 minutes while you organize your workspace—you'll want to work quickly once the pasta comes out.
- Air fry in batches:
- Spread the pasta in a single layer (don't overcrowd), air fry for 8–10 minutes, and shake the basket halfway through so every side gets golden and crispy. You'll know it's done when it looks like little crispy shards, not soft noodles.
- Mix your magic powder:
- While the pasta fries, stir together the sugar, cinnamon, and salt in a wide, shallow bowl—this makes tossing easier and faster.
- Butter while hot:
- The second the crispy pasta comes out, drizzle it with melted butter and toss it in a large bowl so the butter coats everything while it's still warm and pliable.
- Coat with cinnamon sugar:
- Add your sugar mixture to the buttered pasta and toss like you're mixing a salad, making sure every piece gets that cinnamon-sugar hug. This is oddly satisfying and smells incredible.
- Cool for crunch:
- Spread it on parchment paper or a cooling rack and let it sit at room temperature for at least 15 minutes so it hardens into that addictive crispy texture.
Save There's something almost meditative about standing over a bowl of warm, butter-coated pasta and watching it transform as you add that cinnamon-sugar blend. It's not a complicated dish, but somehow it feels like you've created edible magic.
Storage and Longevity
Once it's completely cooled, transfer it to an airtight container or a sealed jar, and it'll stay crispy for up to three days at room temperature. If it softens (which happens if humidity gets to it), you can pop it back in the air fryer for 2–3 minutes at 180°C to re-crisp it, though I've never had any last that long.
Flavor Variations and Swaps
The beauty of this recipe is how flexible it is—if you want heat, add a pinch of cayenne pepper to the sugar mix, or if you prefer warmth without spice, grate a tiny bit of fresh nutmeg in. The pasta shape can change too; penne tubes and rotini spirals work beautifully and catch the sugar differently, giving you a slightly different texture experience with each bite.
Serving and Gift Ideas
Serve this straight from a bowl at parties, layer it in a festive jar with a pretty label for gift-giving, or pack it in small bags for coworkers and neighbors. It's become my go-to gift because it costs almost nothing to make but looks and tastes like you put in serious effort.
- Make double batches in December and give them in mason jars with twine or ribbon for an easy, homemade gift.
- Serve in small paper cones at a holiday party for an elegant touch that people can snack on while mingling.
- Layer it in a clear jar with parchment between layers so it looks restaurant-worthy when you hand it over.
Save This recipe proved that the simplest things, made with a tiny bit of intention, can become someone's favorite memory of the holidays. It's just pasta, sugar, and spice, but somehow it's become tradition.
Recipe Questions & Answers
- → What pasta works best for this snack?
Bowtie (farfalle) pasta is ideal due to its shape and texture, but penne or rotini can also be used for variation.
- → How do you achieve a crispy texture?
After boiling and drying, tossing pasta in oil and air-frying at 200°C until golden ensures a crunchy finish.
- → Can I adjust the cinnamon sugar mix?
Yes, adding a pinch of cayenne or nutmeg enhances flavor and adds warmth to the sweet and salty blend.
- → How should this snack be stored?
Store in an airtight container at room temperature for up to 3 days to maintain crunchiness and freshness.
- → Is this suitable for special diets?
This snack is vegetarian and contains wheat gluten and dairy from butter, so it may not suit gluten- or dairy-free diets.