Pastina

Name: Pastina (Egg Drop Pasta)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 large eggs; 3 cups chicken broth; 1 cup pastina; 1/2 cup freshly grated parmesan cheese (plus more for serving); 6 tablespoons butter (diced); freshly ground black pepper (for serving); minced parsley (for garnish, optional)

Jump to ingredients

Pastina is a silky Italian pasta dish made by tempering eggs into hot broth and pastina, finished with butter and parmesan. Its delicate, custard-like texture and 15-minute cook time make it an elegant weeknight comfort meal.

🌍Italian 🏷️Comfort food

Total

15 min

Servings

2

Recipe Source

View original recipe

From Pinchandswirl

Ingredients

Check what you already have. We'll leave it off your shopping list.

4 large eggs
3 cups chicken broth
1 cup pastina
1/2 cup freshly grated parmesan cheese (plus more for serving)
6 tablespoons butter (diced)
freshly ground black pepper (for serving)
minced parsley (for garnish, optional)optional

7 Ingredients

CookOS may earn a commission from Instacart orders.

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Crack the eggs into a medium bowl and beat lightly with a fork or whisk until the yolks and whites are just combined (you don’t want them to be foamy).
2
Bring broth to boil in a medium sauce pan over medium heat. Add pastina and cook according to package directions, stirring frequently, until firm to the bite (al dente). Remove from heat and add eggs while stirring vigorously. Add parmesan cheese and butter; stir constantly until butter melts and all ingredients are incorporated.
3
Divide pastina between two bowls and top with several grinds of black pepper and sprinkle on more parmesan cheese if desired. Serve right away.

Was this recipe helpful?

Tips & Notes

Pro tips

Beat eggs only until yolks and whites are combined—overbeating introduces air and makes the finished dish foamy rather than silky.
Remove the pan from heat before adding eggs to prevent them from scrambling on contact with the hot pan bottom; the residual heat cooks them gently.
Stir constantly after adding eggs and butter until all butter is fully melted and incorporated—this ensures an even, creamy emulsion throughout.
Serve immediately; the custard-like texture is best fresh and begins to separate as it cools.

Substitutions

Pastina → orzo or ditalini (cook to al dente; texture will be slightly less delicate but method stays the same)
Butter → extra virgin olive oil (use same amount; omit if using oil to reduce richness)
Parmesan → Pecorino Romano (sharper flavor; use same amount)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat with a splash of broth, stirring constantly, until warm through; the emulsion may separate slightly.

Common Questions

Why do you stir vigorously when adding the eggs?

Vigorous stirring distributes the beaten eggs quickly through the hot pastina and broth, cooking them gently and evenly into creamy strands without scrambling them into chunks.

Can I use store-bought broth instead of homemade?

Yes. Store-bought chicken broth works well; use low-sodium if possible to control salt, since parmesan and butter already add seasoning.

What does al dente mean for pastina?

Al dente means the pastina is still firm to the bite with a slight resistance, not soft or mushy. Follow package directions but taste to verify before removing from heat.

Can I make this ahead?

Pastina is best served immediately after assembly. The eggs and butter emulsion breaks down as it sits; leftovers can be refrigerated and gently reheated with a splash of broth.