Pastina
Pastina is a simple Italian comfort pasta dish where tiny pasta shapes cook directly in broth, then finish with a silky egg and Parmesan coating. It comes together in about 6 minutes with minimal ingredients.
Pastina is a simple Italian comfort pasta dish where tiny pasta shapes cook directly in broth, then finish with a silky egg and Parmesan coating. It comes together in about 6 minutes with minimal ingredients.
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Measure 3 cups of the low-sodium chicken or vegetable broth into a large saucepan. Add 1 (12-ounce) box pastina and bring to a gentle boil over medium-high heat, stirring occasionally. Continue to cooking, stirring often, until the pasta is al dente and there is a small amount of liquid left in the pan, about 6 minutes. (Add the remaining 1 cup broth a little at a time as needed if you need more liquid.)
Turn off the heat. Immediately add 1 ounce grated Parmesan cheese, 1 large egg, and 1/4 teaspoon black pepper. Quickly stir to incorporate the egg into the warm pasta and melt the cheese. Serve topped with more grated Parmesan and freshly ground black pepper if desired.
Storage: Leftover pastina can be refrigerated in an airtight container for up to 3 days. Add more broth to loosen when reheating.
Refrigerate leftovers in an airtight container for up to 3 days; add broth to loosen when reheating.
Yes. Use 1/3 cup store-bought grated Parmesan in place of 1/2 cup freshly grated (about 1 ounce). Freshly grated melts more smoothly, but either works.
Turn off the heat before adding the egg, and stir immediately and vigorously to distribute the heat evenly and cook the egg gently into the warm pasta.
Add the remaining 1 cup reserved broth a little at a time during cooking if needed, or thin with extra broth when reheating leftovers.
Store in an airtight container in the refrigerator for up to 3 days. Add broth to loosen the mixture when reheating.
Yes. The recipe calls for low-sodium chicken or vegetable broth—either works equally well.
