• Pour water in a large pot, add the rock salt and bring it to a rolling boil. Add the pasta and cook for 8-10 minutes or until al dente.
  4 cups water, 1 tablespoon rock salt, 2 cups pasta
• Drain the water and transfer cooked pasta on a draining rack or baking sheet in a single layer. Let them dry out under the sun for a day or air-dry overnight.
• Mix ½ tablespoon garlic powder, ⅛ teaspoon ground pepper, parmesan cheese, and salt in a small bowl.

  In another small bowl, mix ½ tablespoon garlic powder, ⅛ teaspoon ground pepper, paprika powder, and salt.
  1 tablespoon garlic powder, ¼ teaspoon ground black pepper, ½-1 tablespoon paprika powder, 1-2 tablespoons Parmesan cheese, Salt
• Heat enough oil in a skillet and deep-fry half of the dried pasta until they float and turn golden brown. Remove pasta from oil using a slotted spoon or spider ladle.
  Oil
• Transfer them to a large mixing bowl then add the first flavor mix. Shake and toss the bowl around until the chips are covered with the flavoring.Then transfer to a serving bowl. Do the same to with the other half using the other flavor mix.
• Enjoy as is or with your favorite chip dip.

MARINARA SAUCE:

• Combine all the ingredients in a microwave safe bowl and mix until well blended. Heat in the microwave at high for 1 minute, taking it out and mixing it every 20 seconds .
  Salt, ⅓ cup tomato paste, ¼ cup water, 1 tablespoon olive oil, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon garlic powder, Pepper