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Pastina

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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.

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

  1. Pour the chicken broth into a small saucepan and bring it to a gentle boil.
  2. 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.
  3. 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.
  4. 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.
  5. Cook gently, stirring, until the egg is fully incorporated and cooked through.
  6. Remove the saucepan from the heat and stir in the butter and freshly grated Parmesan until melted and creamy.
  7. 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.
  8. 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

Find it online: https://thefamilycooking.com/pastina/