Pasta can, and should, be dessert.
Italian macaroni is usually made of durum wheat flour, water, and maybe eggs.
When you boil the pasta, water permeates the dough, and the starches swell.
At this point, you could enjoy the noodles as-is.
The air fryer provides a blast of intense heat.
(Im pretty sure he would love these.)
Thin pastas are easily torched in the air fryer.
This is the way (to do it).
Boil a serving of pasta as usual.
SaltAnd/orsugar your boiling water.
Turn off the heat.
Add a smidge of butter to the pot and let it melt.
Add the pasta back in the pot and toss it with the butter so its well coated.
In a small bowl, mix together some cinnamon, sugar and a pinch of salt.
Using a slotted spoon or fork, lift out the pasta and add it to the cinnamon mixture.
Leave any excess butter behind.
Toss the pasta until its well coated in cinnamon sugar.
Lay the noodles in a single layer in the air fryer.
Set to 350F on the air fry setting, and let it rip for five minutes.
I use metal tongs for this.
Try a cocoa powder-sugar coating, or cardamom-sugar.
Set the air fryer to 350F on the air fry setting.
In a small bowl, mix the cinnamon, sugar, and salt.
Return the pot to the warm burner and melt the butter.
Toss the drained pasta in the butter until well-coated.
Add the pasta to the sugar mixture, leaving excess butter behind, and toss until well-coated.
Lay the noodles in the air fryer in a single layer.
Bake for 5-7 minutes.
