Pastina Recipe
Pastina is part of the rich culinary tradition of Italy. It’s a staple in many Italian homes, often the first solid food given to babies. Its origins are tied to the idea of making small, easy-to-digest food for children and those recovering from illness. Over time, pastina has become a popular dish for anyone seeking a quick, comforting meal.
Equipment
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
- Grater (for Parmesan cheese)
- Whisk (optional, if adding egg)
Ingredients
- 1 cup of pastina (tiny pasta)
- 2 cups of chicken broth or water
- 2 tablespoons of butter
- ¼ cup of grated Parmesan cheese
- Salt and pepper, to taste
- Optional: A beaten egg for extra creaminess
Instructions
- In a medium saucepan, bring 2 cups of chicken broth (or water) to a boil. Once boiling, add 1 cup of pastina.
- Stir occasionally to ensure the pasta doesn't stick to the bottom. Cook for about 5-7 minutes, or until the pastina is tender.
- Drain (If Needed)Depending on how much broth or water is left after cooking, you may want to drain a little. However, keeping a small amount of liquid helps make the dish creamy. If you prefer a soupier texture, leave more liquid in.
- Add Butter and CheeseAfter the pastina is cooked, lower the heat and stir in 2 tablespoons of butter until melted. Then, sprinkle in ¼ cup of grated Parmesan cheese.
- Stir until the cheese is fully incorporated and creates a creamy consistency.
- Optional: Add an EggFor a richer and creamier texture, you can whisk a beaten egg into the pastina. Make sure to remove the saucepan from the heat first to prevent scrambling the egg.
- Stir quickly to incorporate the egg, creating a silky smooth texture.
- Season and ServeAdd salt and pepper to taste, and give it a final stir. Serve the pastina warm, garnished with a little extra Parmesan cheese if desired.