Pastina

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Pastina is classic Italian comfort food, made with small pasta cooked in broth until tender and creamy. In this version, the pasta simmers in chicken broth, then gets finished with Parmesan, black pepper, and a tempered egg for extra richness.

The result is creamy, simple, and full of flavor, with very little effort. It’s especially nice when you want something warm and easy, but it also makes a good side dish for chicken, meatballs, or a simple salad.

The dish is remarkably easy and surprisingly flavorful. In less than 30 minutes, you’ll have a satisfying dish of pasta that can be served as a main dish or side.

What I Love About This Dish

• It’s fast and easy. Pastina cooks in just a few minutes, making this a great choice for lunch, a light supper, or a simple comfort-food meal.
• Rich and creamy without the cream. A beaten egg and Parmesan cheese give pastina a rich, creamy texture without adding heavy cream.
• Simple pantry ingredients. You only need a handful of basics—broth, tiny pasta, egg, Parmesan, and a little seasoning.

Ingredient Notes

• Pasta – Pastina is the name for a variety of tiny pasta shapes, but in many American kitchens it refers to the little star-shaped pasta often labeled “pastina.” You may also see it sold as stelline, which means little stars. Other small pasta shapes, such as acini di pepe, orzo, or tiny tubes, can be used, though the texture and timing may vary slightly.
• Parmesan cheese – Freshly grated Parmesan gives the best flavor and melts smoothly into the hot pastina. The cheese is salty, so taste before adding extra salt.
• Broth – Chicken or vegetable broth work well, but should be low sodium. You can always add salt later if needed.
• Egg – A large egg brings the dish together, adding richness and a creamy, silky texture.
• Seasonings – A little pepper and kosher salt are all you need for seasoning. An optional garnish of fresh chopped herbs can add a pop of color to the dish.

How to Make Pastina

1. Bring the broth to a boil.
2. Add the pastina and cook until tender, adding extra broth if needed.
3. Whisk the egg, Parmesan cheese, and pepper together, then temper with some of the hot pastina.
4. Add the tempered egg mixture back into the pastina until smooth and creamy, then taste and season with salt as needed.
5. Serve with extra Parmesan cheese, and some fresh herbs, if desired.

Recipe Variations

• Lemon pastina: Add a little lemon zest and a small squeeze of lemon juice at the end for a brighter flavor.
• Garlic pastina: Simmer a lightly smashed garlic clove in the broth, then remove it before serving, or add a tiny pinch of garlic powder.
• Extra cheesy: Stir in a little more Parmesan, or add a small amount of Pecorino Romano for a sharper flavor.
• Buttery pastina: Stir in 1 to 2 tablespoons of butter at the end for a richer, silkier finish.
• Pastina with spinach: Stir in a handful of baby spinach near the end of cooking until wilted.

What to Serve With Pastina

• Salad: Serve pastina with a simple green salad, Caesar salad, or tomato salad to balance the creamy pasta.
• Bread: Add crusty focaccia, garlic bread, or soft dinner rolls for a simple, cozy meal.
• Meatballs: Serve pastina alongside Italian meatballs for a more filling dinner.
• Vegetables: Add roasted broccoli, green beans, asparagus, or sautéed spinach on the side.

How to Store and Reheat

• Transfer leftover pastina to an airtight container and refrigerate it for up to 3 days. Pastina thickens quite a bit as it sits, so it’s best to keep it a little loose if you know you’ll have leftovers.
• To reheat, add a splash of broth, milk, or water and warm gently in a saucepan over low heat, stirring often, until creamy again. You can also reheat it in the microwave in short intervals, stirring between each one and adding more liquid as needed. Add a little extra Parmesan and butter after reheating, if desired, and taste before adding more salt.