Turkish Pasta Chips with Chili Butter Yogurt Dip

Method

1. Preheat the oven to 200°C. Put the water and salt in a 20 cm pot and heat over high heat for 10 min, then add the pasta and cook over medium-high heat for 10 min. Cook it for the full packet time: fully cooked pasta bakes up light and crisp all the way through.

   Add in this stepWater 2 LSalt (for the pasta water) 1½ tspRidged short pasta (rigatoni, penne, fusilli, etc.) 150 g

   high heat→medium-high heat

2. Drain the pasta well, shake off the water and spread it in a single layer on kitchen paper for 5 minutes. Any water left on the surface turns to steam in the oven and stops it crisping. Tip it into a large bowl and toss with the olive oil, cheese, garlic powder, pul biber and salt.

   Add in this stepOlive oil 1½ tbspParmigiano Reggiano (finely grated) 20 gGarlic powder ½ tspPul biber (for the chips) or chili flakes ½ tspSalt (for the chips) 1 pinch

3. Spread the pasta on 1 baking tray(s) lined with baking paper, with no pieces touching, and bake in the oven for 18 min. Stir once halfway. Take it out when everything is deep golden and rattles when you shake the tray. It crisps up more as it cools.

   oven

4. Mix the Greek yogurt with grated garlic, lemon juice and salt, spread it in a wide, shallow bowl and press a hollow into the middle with the back of a spoon.

   Add in this stepGreek yogurt (unsweetened) 180 gGarlic (cloves) 1Lemon juice 1½ tspSalt (for the dip) 1 pinch

5. Heat the butter in a small pan over medium-low heat for 1 min 30 sec. When it foams, turn off the heat and stir in the pul biber and mint so the butter turns red, then pour it into the hollow in the yogurt and scatter over chopped parsley.

   Add in this stepButter 20 gPul biber (for the butter) or paprika ½ tspDried mint ¼ tspFlat-leaf parsley 3 g

   medium-low heat

6. Pile the cooled pasta chips next to the dip and serve. Scoop up the yogurt and chili butter together with each chip.