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Italian penicillin also known as Pastina (which translates to “little pasta). This classic comfort food is made with five ingredients and ideal for chilly weather. I like to make this with my Homemade Chicken Stock for a nutrient-dense bowl of warmth.
It’s no surprise I love pasta. I love everything from Pasta al Limone, Spaghetti and Meatballs to Pasta alla Nerano. All are divine. But Pastina is a bit different. I was introduced to it a few years ago and have been hooked every since. (And it has since gone viral on TikTok.)
It was also one of the first things I fed my little baby boy when he started eating solids. Let’s get started!
What is Pastina
Pastina is the ultimate Italian comfort food. The pasta shape has been made by nonnas for generations. They break out a box and their homemade chicken stock (also known as brodo) whenever their family members gets a cold.
There are two different styles: risotto-like or more like a soup. The one you see here is more risotto-like in texture. If you want it more soupy, feel free to just add more liquid.
Ingredients You’ll Need for Pastina
- Pastina pasta. See below for alternative shapes if you’re having trouble finding it!
- Chicken stock. For this recipe, I love using a homemade chicken stock. But use store-bought if needed! I like the brand Pacific Foods or Kettle & Fire.
- Parmesan-Reggiano. I love Parmesan in this recipe for some added savoriness. You could also use Pecorino-Romano.
- Butter. This gives it a nice glossy texture that feels rich and luxurious.
- Black pepper. A hint of spice and flavor.
How to Make Pastina
- In a pot, bring the chicken broth (or water) and salt to a gentle boil.
- Pour in the pastina and cover with a lid. Cook for 4-5 minutes. I like to remove the lid and stir it every now and then; we want smooth pastina!
3. Uncover the pastina. At this point most of the liquid should be absorbed. Add in the grated Parmesan-Reggiano and butter.
4. Add in the grated Parmesan-Reggiano and butter. Mix until the butter has melted. Give it a taste and adjust the salt to your liking. Feel free to also add a bit more water/broth, if you feel like it needs it.
5. Divide amongst bowls and garnish with more Parmesan-Reggiano and a few rounds of black pepper.
Pastina Tips
Two Pastina Brands. You can find pastina online from Amazon. They carry the Barilla Brand. In stores (usually Italian markets), you can find the brand La Casa Del Grano.
Difficulty Finding Pastina. If you’re having trouble finding Pastina, feel free to use Acini di Pepe, Fregola Sarda, Ditalini or Orzo.
Egg or No Egg. I like to add an egg on occasion. I do this right before I add in the butter. You want to add it when the heat is off so it doesn’t cook the egg in the pastina. It should be similar to, say, a carbonara: glossy and silky. No visible cooked egg.
Recipe FAQs
A big part of the reason people adore pastina is nostaglia. A lot people grew up eating this. It’s a common thing to make children when they’re sick, under the weather. A bowl in a hug.
About 4 minutes. This is another reason why so many people adore pastina. It’s something that can come together in under 10 minutes with a handful of ingredients.
Well, it doesn’t exactly. But it’s often times made with homemade chicken stock which can be very nutrient-dense, nourishing and hydrating. It’s also easy for your body to digest because it’s incredibly soft.
I feel like most people will want this by itself. But I think it would go really well with a big salad, like my Caesar Salad, Endive Salad with Orange and Walnuts or Fall Harvest Salad.
More Cozy Italian Recipes
Desserts
Limoncello Tiramisu
Dinner
Pasta alla Nerano
Dinner
Mozza’s Caprese Salad
Quick and Easy
Aperol Spritz Recipe
If you tried this Pastina Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pastina
Equipment
- 1 medium saucepan or Dutch oven
Ingredients
- 1 cup pastina
- 3 1/2 cups chicken broth or water
- Kosher salt, to taste
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan-Reggiano, plus more for garnish
- Freshly ground black pepper, as garnish
- Olive oil, as garnish
Instructions
- To a medium pot, add the chicken broth (or water) and a pinch of kosher salt.
- Bring to a gentle boil and once it reaches a simmer, pour in the pastina and give it a stir.
- Cover with a lid and cook for about 4 to 5 minutes, uncovering and stirring every now and then. We want smooth pastina!
- Uncover the pastina and stir in the unsalted butter and parmesan. Give it a taste and adjust the salt to your liking. If itโs too thick, feel free to add in a splash more of broth. I like it to be the consistency of very wet risotto.
- Divide amongst bowls and garnish with more Parmesan-Reggiano and a few rounds of black pepper.
Notes
- Two Pastina Brands. You can find pastina online from Amazon. They carry the Barilla Brand. In stores (usually Italian markets), you can find the brand La Casa Del Grano.
- Difficulty Finding Pastina. If you’re having trouble finding Pastina, feel free to use Acini di Pepe, Fregola Sarda, Ditalini or Orzo.
- Egg or No Egg. I like to add an egg on occasion. I do this right before I add in the butter. You want to add it when the heat is off so it doesn’t cook the egg in the pastina. It should be similar to, say, a carbonara: glossy and silky. No visible cooked egg.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was really easy and my family enjoyed it. We had it with baked cod and sautรฉd zucchini.
Perfect!
So yummy and cozy for an after work meal
Hi Rachel, So glad you enjoyed it! YAY ๐
Thank you
There’s a small typo in the recipe part. It says “granted” instead of “grated” Parmesan.
Hi Jen, Thanks for the heads up! Changing that now. ๐
I just made this for my little one who wasn’t feeling well. and it was so good. Perfect and simple.