Ladies, today I’m sharing the ultimate comfort food that will take you straight back to childhood—a classic pastina recipe that’s like a warm hug in a bowl! This pastina recipe has been passed down through generations of Italian families, and once you taste it, you’ll understand why. The tiny star-shaped pasta swimming in a buttery, cheesy broth is simply magical. Trust me, this pastina recipe is one you’ll turn to again and again when you need something quick, comforting, and utterly delicious!
Why You’ll Love This Recipe
- This pastina recipe takes just 10 minutes from start to finish—perfect for busy days
- The simplest pastina recipe that delivers maximum comfort with minimal ingredients
- A versatile pastina recipe that works as a light meal, side dish, or base for add-ins
- This pastina recipe is beloved by everyone from toddlers to grandparents
Ingredients
Pastina – The star of this pastina recipe, these tiny pasta pieces cook up quickly and create the perfect comforting texture.
Chicken broth – Forms the flavorful base of this pastina recipe, giving depth and richness.
Butter – Essential for that silky richness that makes this pastina recipe so comforting.
Parmesan cheese – Adds wonderful salty, nutty flavor to this pastina recipe.
Egg – Optional in this pastina recipe but adds beautiful richness and protein.
Salt and pepper – Simple seasonings that enhance this classic pastina recipe.
Fresh parsley – Brightens up the pastina recipe with color and fresh flavor.
The full ingredient list with measurements will be available in the recipe card below.
How to Make the Recipe
Step 1: Prepare your broth
For this pastina recipe, start by bringing your chicken broth to a gentle boil in a medium saucepan over medium heat. The quality of broth is important in this pastina recipe since it’s a simple dish with few ingredients.
Step 2: Cook the pastina
Following this pastina recipe, add the tiny pasta stars to the boiling broth and stir well. Reduce the heat to medium-low and cook, stirring occasionally to prevent sticking, for about 4-5 minutes. In this pastina recipe, you’ll notice the pasta absorbs much of the broth as it cooks.
Step 3: Add the richness
This step transforms the pastina recipe from simple to special. Remove the pan from heat and immediately add butter. Stir until completely melted into the hot pastina, creating that signature silky texture this pastina recipe is known for. Next, sprinkle in your freshly grated Parmesan cheese and stir until well incorporated.
Step 4: Add the egg (optional)
Many traditional pastina recipes include this step: In a small bowl, lightly beat one egg. While constantly stirring the pastina, slowly stream the beaten egg into the hot mixture. The residual heat will gently cook the egg without scrambling it, creating additional richness in your pastina recipe.
Step 5: Season to perfection
Season your pastina recipe with freshly cracked black pepper and taste for salt. This is also when you should check the consistency of your pastina recipe—if it seems too thick, add a splash more warm broth; if it’s too thin, let it sit for another minute.
Step 6: Serve immediately
For the best pastina recipe results, ladle into warmed bowls, sprinkle with a little extra Parmesan and some freshly chopped parsley for color.
Pro Tips for Making the Recipe
In this pastina recipe, watch the cooking time carefully—the tiny pasta cooks very quickly.
For an extra special pastina recipe, try adding a splash of heavy cream along with the butter.
This pastina recipe should yield a consistency between a thick soup and a loose risotto.
For a dairy-free pastina recipe, use olive oil instead of butter and nutritional yeast instead of Parmesan.
How to Serve
This pastina recipe can be served in multiple ways:
Serve this pastina recipe in a deep bowl with crusty bread on the side for a comforting light meal.
This pastina recipe makes a perfect first course before a larger Italian dinner.
Enhance this basic pastina recipe with add-ins like shredded chicken, peas, or mushrooms for a heartier meal.
This pastina recipe is especially comforting when someone is feeling under the weather.
Make Ahead and Storage
To make ahead:
This pastina recipe is best made fresh, as the pasta continues to absorb liquid as it sits.
Storing leftovers:
If you have leftover pastina recipe, store in an airtight container in the refrigerator for up to 2 days.
Reheating:
To reheat this pastina recipe, place in a small saucepan with additional broth or water and warm over low heat, stirring frequently.
Freezing:
This pastina recipe doesn’t freeze well, as the texture changes significantly upon thawing.
FAQs
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Can I use different pasta shapes in this pastina recipe?
While traditional pastina recipes call specifically for the tiny star-shaped pasta (stelline), you can adapt this pastina recipe with other small pasta shapes if needed. Good substitutes for this pastina recipe include acini di pepe, orzo, or broken vermicelli. The cooking time may vary slightly depending on which pasta you use, so keep an eye on it as you follow this pastina recipe. The important thing in any pastina recipe is using a very small pasta shape that cooks quickly and creates that comforting, almost porridge-like consistency that makes pastina recipes so beloved.
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Is this pastina recipe good for children and when you’re sick?
Absolutely! This pastina recipe is often one of the first solid foods given to Italian children because it’s gentle, easy to digest, and wonderfully comforting. This pastina recipe is also known as “Italian penicillin” because it’s traditionally served when someone is feeling under the weather. The simple ingredients in this pastina recipe are easy on the stomach, while the warm broth and soft texture make it soothing and nourishing. Many people have fond memories of their mothers or grandmothers making this pastina recipe for them when they were sick, which adds an emotional comfort factor to this simple dish that’s hard to beat!
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How can I make this pastina recipe more substantial?
This basic pastina recipe is wonderfully adaptable when you want something more filling. To make this pastina recipe heartier, try stirring in some protein like shredded rotisserie chicken, tiny meatballs, or a soft-boiled egg on top. For a vegetable boost in your pastina recipe, add frozen peas (they’ll thaw instantly in the hot pasta), finely diced carrots cooked with the pasta, or some wilted spinach stirred in at the end. For a creamier pastina recipe, you can add a splash of heavy cream or a spoonful of mascarpone cheese. The beauty of this pastina recipe is that while it’s perfect in its simplest form, it can easily become a canvas for different flavors while maintaining its comforting essence.
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Can I make this pastina recipe with water instead of broth?
While traditional pastina recipes typically call for chicken broth for its flavor, you can certainly make this pastina recipe with water instead. If using water in your pastina recipe, you’ll want to increase the seasonings to compensate for the flavor that broth would have provided. For a flavorful pastina recipe using water, try adding a clove of minced garlic sautéed in the butter before adding the pasta, or incorporate dried herbs like thyme or oregano. Adding extra Parmesan to your pastina recipe will also boost the flavor. Another option for this pastina recipe is to use water with a bouillon cube or paste dissolved in it, which gives you similar flavor to broth. Regardless of which liquid you choose, the technique for this pastina recipe remains the same.
Classic Italian Pastina
Equipment
- Small Saucepan
Ingredients
Main Ingredients
- 1 cup chicken broth or water
- 1/2 cup dry pastina tiny star-shaped pasta
- 1 tbsp butter salted or unsalted
- 6 tbsp milk warmed, more or less to taste
Optional Seasonings
- ground black pepper to taste
- grated Parmesan or Pecorino Romano to taste
Instructions
- Bring chicken broth or water to a boil in a small saucepan.
- Add pastina and stir. Cook for 4–5 minutes until most of the liquid is absorbed.
- While pasta cooks, warm the milk in a small bowl for about 20 seconds in the microwave.
- Once liquid is nearly absorbed, remove from heat. Stir in butter and warmed milk until creamy.
- Season with black pepper and grated cheese if desired. Let rest briefly to thicken, then serve warm.
