Pastina is a cozy, simple Italian comfort food—often called “Italian penicillin.”
Classic Pastina
Ingredients
- 1 cup pastina (tiny pasta)
- 2–2½ cups chicken broth or water
- 1 tbsp butter
- 1 egg (optional but traditional)
- 2–3 tbsp grated Parmesan or Pecorino Romano
- Salt to taste
- Black pepper (optional)
Instructions
- Bring broth to a gentle boil.
- Add pastina and cook, stirring often, until very soft and most liquid is absorbed (about 4–5 minutes).
- Lower heat. Stir in butter.
- (Optional egg) Beat egg in a bowl, then slowly stir it into the hot pastina until creamy (no scrambling).
- Remove from heat and add cheese. Season to taste.
Popular Variations
- For kids / sick days: broth, butter, and cheese only
- Creamy: add a splash of milk at the end
- Lemony: finish with a tiny squeeze of lemon
- Spinach: stir in finely chopped spinach at the end
Tips
- Pastina should be soft and spoonable, almost like risotto.
- Stir often—it thickens fast.
If you want, I can share a no-egg version, slow-simmer method, or nonna-style tips 🍲
