Pastina
Pastina is an Italian comfort food made with pastina stars, broth, and egg, and Parmesan cheese. The dish is simple, yet full of flavor.
Ingredients
- 4 ½ to 5 ½ cups low sodium chicken broth
- 12 ounces pastina, such as stelline, orzo, or acini di pepe
- ½ cup grated Parmesan cheese, (about 1 1/2 ounces) plus more for serving
- 1 large egg
- ¼ tsp freshly ground black pepper
- Kosher salt, to taste
- Chopped fresh parsley or chives (optional), for garnish
Recommended Equipment
- Mixing bowl
Instructions
- Bring 4 1/2 cups chicken broth to a boil in a medium saucepan. Stir in the pastina and reduce the heat as needed to maintain a steady simmer. Cook, stirring frequently, according to the package directions for firm or al dente pasta, about 5 to 7 minutes. Add extra broth as needed if the mixture thickens before the pastina is tender.4 1/2 to 5 1/2 cups low sodium chicken broth | 12 ounces pastina
- Meanwhile, combine the Parmesan cheese, egg, and freshly ground black pepper in a bowl, and whisk to blend.1/2 cup grated Parmesan cheese | 1 large egg | 1/4 tsp freshly ground black pepper
- Add a ladleful of the hot pastina mixture to the egg mixture while whisking briskly to temper the egg. Stir the egg mixture back into the pot and continue stirring for 1 to 2 minutes, or until the mixture is creamy, the cheese is melted, and the egg is cooked by the residual heat. Do not boil. Taste and season with kosher salt, if needed.Kosher salt
- Serve the pastina hot with extra Parmesan cheese and a garnish of chopped parsley or chives, if desired.Chopped fresh parsley or chives (optional)
Tip: Pastina tends to stick, so stir frequently, especially at the beginning and again near the end as it thickens.
Tip: If the pastina has cooled slightly before you stir in the egg mixture, place the pan over the lowest heat and cook, stirring constantly, for 1 to 2 minutes. The mixture should register 160°F or higher after the egg is added. Do not let it boil.
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