pastina recipe
Cozy up with this easy pastina recipe—an Italian comfort food classic perfect for quick weeknight dinners and gentle, soul-warming meals.
Ingredients
- Essential Ingredients
- ½ cup pastina tiny pasta such as acini di pepe or stelline
- These small pasta shapes cook quickly and create a creamy texture when stirred with liquid. Look for varieties like stelline little stars or acini di pepe (peppercorn-sized beads) for that classic feel.
- 2 cups chicken broth or vegetable broth
- A rich broth infuses the pastina with flavor from the very beginning. Opt for low-sodium broth so you can better control the saltiness. For a heartier dish homemade or bone broth adds extra depth.
- 1 tablespoon unsalted butter
- Adds creaminess and a silky finish. If you prefer a dairy-free version a touch of olive oil works well too.
- 1 egg optional
- Whisked in at the end the egg thickens the dish and adds protein, transforming it into a more filling meal. This step is entirely optional but highly recommended for that traditional, custardy texture.
- ¼ cup grated Parmesan cheese
- Parmesan enhances the flavor with its nutty salty notes. You can also try Pecorino Romano for a sharper bite. Freshly grated cheese melts better than pre-shredded varieties.
- Salt and freshly ground black pepper to taste
- Seasoning matters especially when working with such simple ingredients. Add gradually and taste as you go to avoid over-seasoning.
- Optional Add-Ins and Upgrades
- This recipe is incredibly versatile. Consider these additions if you're looking to switch things up or use what you have on hand:
- Splash of milk or cream – for an extra creamy texture
- Frozen peas or corn – stir in during the last minute of cooking
- Shredded rotisserie chicken – makes it a complete meal
- Chopped spinach or kale – adds nutrients and color
- Garlic or onion powder – subtle background flavor boost
- Lemon zest – brightens up the dish with a fresh note
Instructions
Step-by-Step Instructions
Bring the broth to a gentle boil.
- In a medium saucepan, pour in 2 cups of chicken or vegetable broth. Place it over medium heat and bring it to a gentle boil. This is where the flavor foundation begins—using broth instead of water infuses the pastina with savory depth from the start.
- Pro Tip: Stir occasionally to prevent the bottom from scorching, especially if using a rich, homemade broth.
Stir in the pastina.
- Once the broth is bubbling lightly, add ½ cup of pastina to the pot. Stir well to prevent clumping and ensure the pasta doesn’t stick to the bottom.
- Helpful Hint: Because pastina cooks quickly—usually within 4 to 6 minutes—stay nearby and stir often for even cooking and creamier texture.
Simmer and watch for thickness.
- Let the pastina simmer, uncovered, until it becomes tender and the broth is mostly absorbed. You're aiming for a thick, porridge-like consistency, not soupy or overly dry.
- Keep in Mind: The pasta will continue to absorb liquid as it sits, so remove it from the heat just before it gets too thick.
Stir in butter for creaminess.
- Add 1 tablespoon of unsalted butter and stir until it melts completely. This step gives the dish its signature silky finish.
- Variation: Swap butter with a drizzle of olive oil for a dairy-free version that still delivers smooth texture.
Add the egg (optional, but classic).
- If you’re including the egg, beat 1 egg in a small bowl. Then, while stirring the pastina constantly, slowly drizzle the egg into the hot mixture. Stir briskly to create a rich, velvety texture—similar to egg drop soup.
- Important: Make sure the pan is off the heat before adding the egg to avoid curdling. The residual heat is enough to cook it gently.
Finish with Parmesan and seasoning.
- Stir in ¼ cup of grated Parmesan cheese, then season to taste with salt and freshly ground black pepper. The cheese will melt into the mixture, enhancing both texture and flavor.
- Optional Boost: A touch of garlic powder, a pinch of nutmeg, or a swirl of cream can elevate the flavor without complicating the process.
Notes
Nutrition Information (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Total Fat | 11g |
| Saturated Fat | 6g |
| Cholesterol | 75mg |
| Sodium | 480mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Protein | 11g |