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1. Bring water and salt to a rolling boil in a large pot, add the pasta, and cook until just barely al dente and still quite firm in the center. Drain very well in a colander, shaking off excess water, then spread the pasta on a tray to steam-dry until no visible moisture remains.
2 cup dried short pasta (farfalle, penne, shells),
8 cup water,
1 tsp salt
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2. Preheat the oven to 350°F (175°C). Lightly grease a large baking sheet with neutral oil. If using larger shapes like farfalle or penne, cut or snap them into roughly bite-size shards for a granola-like texture.
2 cup dried short pasta (farfalle, penne, shells),
1 tsp neutral oil (for baking sheet)
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3. In a large bowl whisk together the melted butter, granulated sugar, brown sugar, cocoa powder, cinnamon, fine salt, and vanilla extract until smooth and glossy with no dry pockets of cocoa.
0.5 cup unsalted butter, melted,
0.5 cup granulated sugar,
0.2 cup brown sugar, packed,
0.2 cup unsweetened cocoa powder,
1 tsp ground cinnamon,
0.2 tsp fine salt,
1 tsp vanilla extract
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4. Add the cooled, very dry pasta to the bowl and toss thoroughly with a spatula or your hands until every piece is evenly coated and there is no liquid pooling at the bottom of the bowl.
2 cup dried short pasta (farfalle, penne, shells)
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5. Spread the coated pasta in a loose, even layer on the prepared baking sheet, separating clumps. Bake for 12 to 18 minutes, stirring and turning the pieces halfway through, until the pasta is deeply fragrant, crisp to the touch, and the sugar coating is set but not burned. If any pieces still feel soft, return to the oven for a few more minutes, checking frequently.
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6. Let the chocolate pasta granola cool completely on the baking sheet; it will crisp further as it cools. Once fully cool, break up any large clusters and transfer to an airtight container. Use as a crunchy topping over ice cream or yogurt, or snack on it as a sweet treat.
