Pastina

5 from 3 votes

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.

Prep Time3

Cook Time6

Total Time9

Course: Dinner

Cuisine: American, Italian, Italian American

Diet: Vegetarian

Servings:

Author: Adrianna Adarme

Cost: $3

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 it’s 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

Tips and Tricks:

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