Pastina

A close, detailed view of creamy pastina in a bowl, showing the soft grains, melted cheese and olive oil pooling on top.

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This recipe for Pastina is exactly what I make when I want something warm and comforting, but really easy to make. It's creamy and satisfying, but not too rich, and can be on your table in under 10 minutes. This is the ultimate Italian comfort food!

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 2

Calories: 662kcal

Author: Nicole Gaffney

Ingredients

3-4 cups chicken stock
1-2 garlic cloves lightly crushed with a knife, optional
1 bay leaf optional
1 cup pastina about ½ 12 oz package
1 large egg room temperature
½ cup Parmigiano Reggiano freshly grated, plus more for serving
2 tablespoons unsalted butter
kosher salt to taste
freshly cracked black pepper
extra virgin olive oil for drizzling

Instructions

Bring the chicken stock, bay leaf and garlic cloves (if using) to a simmer in a medium pot. Season with a little salt.
3-4 cups chicken stock, 1-2 garlic cloves, 1 bay leaf, kosher salt to taste
Add the pastina and cook, stirring often, until the pasta is tender and most of the stock has been absorbed, about 6 to 8 minutes. It should stay loose and spoonable. If it starts to get too thick, add a splash more stock. Remove the pot from the heat.
1 cup pastina
Whisk the egg and Parmigiano together in a medium bowl. Ladle in a small amount of the hot pastina while whisking to temper the mixture.
1 large egg, ½ cup Parmigiano Reggiano
Slowly pour the tempered egg mixture into the pot while stirring. Add the butter and stir until everything is creamy and smooth.
2 tablespoons unsalted butter
Taste, adjust the seasoning, and thin with more stock if needed. Serve right away with more Parmigiano, black pepper and a drizzle of extra virgin olive oil.
freshly cracked black pepper, extra virgin olive oil

Notes

Stir the pastina often so it cooks evenly. Since this is the smallest shape of pasta, it can stick to the bottom if left alone.
You can skip the step of simmering the stock with garlic and bay leaves if you want, but it adds a nice subtle flavor in the background.
Add a squeeze of lemon juice at the end to brighten the flavor.
For a looser, soupier texture add an extra splash or two of warm stock before serving.
Keep the heat off when adding the egg mixture so the whisked egg doesn’t scramble.
Serve immediately since pastina continues to absorb liquid as it sits, and the texture will become softer.

Nutrition