Once you get used to use Gomasio on top of your pasta, rice or soups you won't need Parmesan for this purpose anymore and who is writing is an Italian who used to be Parmesan-addicted!!
Pour the seeds in a frying pan with NO oil or fat.
Start the fire and stir very often to prevent the seeds from burning.
When they are golden brown switch off the fire and let them cool down.
Pour the seeds in a jar.
Add the salt.
Stir with a spoon.
With a hand blender reduce the seeds to a half paste. Not all the seeds need to be crushed only some of them.