Why You’ll Love This Recipe
I love Pastina because I can make it in about 15 minutes with ingredients I often already have in my kitchen. The tiny pasta cooks quickly and absorbs plenty of flavor from the broth.
Butter and Parmesan give me a rich, creamy finish without requiring a heavy sauce. When I stir in an egg, it adds even more richness and helps give the Pastina its comforting consistency.
I can also easily adjust this recipe. I make it thicker when I want something closer to creamy pasta or add extra broth when I prefer a soupier bowl.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pastina or another tiny pasta shape
- Chicken broth
- Large egg
- Unsalted butter
- Freshly grated Parmesan cheese
- Salt
- Black pepper
- Fresh parsley, optional
I like using a good chicken broth because the pasta absorbs its flavor as it cooks. If I don’t have traditional star-shaped pastina, I use another very small pasta shape such as acini di pepe or stelline.
Directions
I start by pouring the chicken broth into a small saucepan and bringing it to a gentle boil.
I add the Pastina and reduce the heat slightly. I cook the pasta according to its package directions, stirring frequently so the tiny pieces don’t stick to the bottom of my saucepan.
As the pasta cooks, it absorbs some of the broth and releases starch, giving me a naturally creamy consistency. I leave a little cooking liquid in the pan rather than draining the pasta.
In a small bowl, I beat the egg. Once the pasta is tender, I lower the heat and gradually stir the beaten egg into the hot Pastina while stirring continuously. I cook it gently until the egg is incorporated and cooked through.
I remove the saucepan from the heat and stir in the butter and freshly grated Parmesan until melted and creamy.
I taste the Pastina and add salt and freshly ground black pepper as needed. If it becomes thicker than I want, I stir in a little additional warm broth.
I serve it immediately with extra Parmesan and optional chopped parsley.
Servings and Timing
This Pastina recipe makes approximately 2 servings.
I allow around 5 minutes for preparation and approximately 10 minutes for cooking, giving me a total time of about 15 minutes.
The exact cooking time depends on the pasta shape I use, so I check the package instructions and taste the pasta as it approaches the end of its cooking time.
Variations
For extra-creamy Pastina, I stir in an additional pat of butter and more freshly grated Parmesan before serving.
When I want a soupier version, I increase the amount of chicken broth. I especially like this variation when I want a warm, comforting bowl similar to a simple pasta soup.
For a vegetarian Pastina, I replace the chicken broth with vegetable broth.
When I want additional freshness, I finish my bowl with lemon zest, chopped parsley, or a squeeze of fresh lemon juice.
For a heartier meal, I add shredded cooked chicken, peas, finely chopped spinach, or other tender vegetables.
I can also make a very simple version without egg. I cook the pasta in broth and finish it with butter and Parmesan for an equally easy comfort meal.
Storage/Reheating
I store leftover Pastina in an airtight container in the refrigerator for up to 3–4 days. Because the tiny pasta continues absorbing liquid as it sits, I expect the mixture to become considerably thicker after refrigeration.
When reheating it on the stovetop, I add a splash of chicken broth or water and warm it gently over medium-low heat, stirring frequently until creamy again.
I can also reheat Pastina in the microwave. I add a little broth before heating and stir between short intervals until it is thoroughly hot.
I find Pastina tastes best freshly prepared, so I usually make only as much as I expect to eat within a few meals.
FAQs
What is Pastina?
Pastina is an Italian term referring to very small pasta. I commonly associate it with tiny stars and other miniature pasta shapes that cook quickly and work particularly well in broth-based or creamy comfort dishes.
What can I use if I can’t find Pastina?
I use another tiny pasta shape such as stelline, acini di pepe, orzo, or another small soup pasta. I adjust my cooking time according to the package because different shapes can require different amounts of time.
Do I have to add an egg to Pastina?
No. I can leave the egg out and simply finish my cooked Pastina with butter and Parmesan. The egg gives my version additional richness and creaminess, but it isn’t essential for making a comforting bowl.
Why did my Pastina become too thick?
Pastina absorbs liquid quickly, both during cooking and as it sits. If mine becomes too thick, I simply stir in additional warm chicken broth until I reach the consistency I prefer.
Can I make Pastina with water instead of broth?
Yes. I can cook Pastina in water, although I find chicken or vegetable broth gives it considerably more flavor. If I use water, I make sure to season it appropriately and rely on butter and Parmesan for additional richness.
Conclusion
Pastina is one of those wonderfully simple meals I can make whenever I want something warm and comforting without spending much time in the kitchen. Tiny pasta, flavorful broth, butter, Parmesan, and egg come together to create a creamy bowl in around 15 minutes.
PrintPastina
Pastina is a warm and comforting Italian-inspired dish made with tiny pasta cooked in flavorful broth, then finished with egg, butter, and Parmesan. It is creamy, satisfying, and ready in about 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
- 1 cup pastina or another tiny pasta shape
- 3 cups chicken broth, plus more as needed
- 1 large egg
- 2 tablespoons unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, optional
Instructions
- Pour the chicken broth into a small saucepan and bring it to a gentle boil.
- Add the pastina and reduce the heat slightly. Cook according to the package directions, stirring frequently to prevent the tiny pasta from sticking to the bottom of the saucepan.
- Cook until the pasta is tender and has absorbed some of the broth. Leave some cooking liquid in the saucepan rather than draining the pasta.
- Beat the egg in a small bowl. Reduce the heat to low and gradually stir the beaten egg into the hot pastina while stirring continuously.
- Cook gently, stirring, until the egg is fully incorporated and cooked through.
- Remove the saucepan from the heat and stir in the butter and freshly grated Parmesan until melted and creamy.
- Season with salt and freshly ground black pepper to taste. If the pastina is thicker than desired, stir in additional warm broth until it reaches your preferred consistency.
- Serve immediately with additional Parmesan and chopped fresh parsley if desired.
Notes
- Traditional pastina can be replaced with stelline, acini di pepe, or another very small pasta shape. Orzo can also be used, but cooking time may differ.
- For extra-creamy pastina, add additional butter and freshly grated Parmesan before serving.
- For a soupier consistency, increase the amount of chicken broth.
- For a vegetarian version, replace the chicken broth with vegetable broth.
- For extra freshness, finish with lemon zest, chopped parsley, or a squeeze of fresh lemon juice.
- Shredded cooked chicken, peas, finely chopped spinach, or other tender vegetables can be added for a heartier meal.
- The egg can be omitted for a simpler version made with broth, butter, and Parmesan.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Pastina thickens considerably during storage. Add a splash of broth or water when reheating to restore its creamy consistency.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 1150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 145 mg
