Pastina Recipe

Nonna’s classic pastina recipe with egg is the Italian equivalent of a creamy chicken soup. It’s comforting, yummy, and easy to digest- perfect to get you back on your feet when you are sick!

And there’s was one thing she was guaranteed to make if any of us had so much as a sniffle: this easy pastina recipe.

It’s pretty much the equivalent of chicken noodle soup and many say it is a good cure for what ails you.

Pastina works so well to make you feel better fast that we call it Italian penicillin.

This is a very easy pastina recipe! If you can boil water, you can make this!

To do it, add the water to a pot, salt the water, and set over high heat.

Then remove the pot from heat, and whisk in the beaten egg immediately so the egg incorporates into the pasta and doesn’t cook right away.

After you whisk the egg into the pastina, stir in the butter and cheese until the butter melts and everything is evenly incorporated.

For this recipe it takes until the pastina absorbs most of the water, which takes about 4 minutes.

It’s a small, normally round pasta (though there are some varieties where the pastina is shaped like stars).

The pastina continues to absorb the liquid the longer it sits so it’s best made fresh.

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Classic Italian Pastina

Made with simple ingredients like butter and milk, this recipe for pastina is total Italian comfort food. It’s a favorite of children and adults alike!

Prep: 6min

Total: 10min

Serving Size: 1 serving

Nutrition Facts: calories 243 kcal, servingSize 1 serving

Ingredients:

• 1 cup reduced-sodium chicken broth ((8 oz), or water)
• 1/2 cup dry pastina ((3 oz))
• 1 tbsp butter, (salted or unsalted)
• 6 tbsp warm milk, (more or less to taste)
• Ground black pepper, (to taste)
• Grated Parmesan or Pecorino Romano, (optional (to taste))

Instruction:

1. Add broth or water to a small saucepan and bring to a boil. Add pastina and stir. Cook for 4-5 minutes, or until just about all of the liquid has been absorbed.
2. Towards the end of the pastina cook time, add milk to a small heat-safe bowl and heat it for 15-20 seconds in the microwave, or until warmed.
3. Once the pastina has absorbed about all of the liquid, remove the saucepan from the heat and add the butter and warmed milk. Stir until the butter has melted and the milk is mixed in evenly.
4. If desired, add salt, pepper, and grated cheese to taste.

Creamy Italian Pastina

Creamy Italian Pastina is a quick and cozy pasta dish full of rich, buttery, cheesy flavors, finished with an egg and fresh parmesan. The very definition of comfort food!

Total: 7min

Yield: 6

Ingredients:

• 1 (12- ounce) box pastina
• 4 cups chicken broth
• 3 tablespoons butter
• 1 large egg, room temperature, whisked
• 1/4 cup freshly grated Parmesan cheese, and more to garnish
• Fresh ground black pepper to taste

Instruction:

1. Add 4 cups of broth and the box of pastina into a 3- quart pot over medium heat. Bring to a boil, stirring frequently, and boil for 6-7 minutes, until the broth is absorbed and the pastina is al dente.
2. Remove the pot from the heat and immediately stir in the butter, egg, and Parmesan cheese.
3. Season liberally with pepper and serve immediately.

Nonna’s Pastina Recipe

Nonna’s classic pastina recipe with egg is the Italian equivalent of chicken soup. It’s comforting, yummy, and easy to digest- perfect to get you back on your feet when you are sick!

Prep: 5min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 261 kcal, Carbohydrate 32 g, Protein 10 g, Fat 11 g, Saturated Fat 6 g, Trans Fat 0.3 g, Cholesterol 65 mg, Sodium 217 mg, Fiber 1 g, Sugar 2 g, unSaturated Fat 4 g, servingSize 1 serving

Ingredients:

• 4 cups water
• 1 cup pastina
• 1 egg (beaten)
• 2 1/2 tbsp butter
• 1/3 cup Parmesan cheese (shredded, shaved, or grated)
• salt & pepper (to taste)

Instruction:

1. Add the water to a pot, and set over high heat. Add salt to the water.
2. Once the water’s boiling, add the pastina to the pot and stir.
3. Cook, stirring often, until most of the water’s been absorbed- about 3-4 minutes.
4. Remove the pot from heat, and whisk in the beaten egg. Whisk immediately and quickly so the egg incorporates and doesn’t cook right away.
5. Add the butter & cheese to the pot, stirring until evenly incorporated.
6. Season with salt & pepper, to taste.
7. Spoon the pastina into bowls, and serve immediately.

How To Make Pastina | Easy Pastina Recipe

FAQ

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