Pastina

Pastina is classic Italian comfort food. It’s the kind of dish that a mom might serve her kids when they are feeling under the weather, and is often one of the first solid foods a baby might eat. It’s a nostalgic childhood treat in Italy and something your kids are sure to enjoy as well. The seasoning is as easy as it gets: Just a bit of black pepper and maybe a pinch of salt, depending on the saltiness of your broth and cheese. The simplicity is what makes this dish special! Here’s how to make it.

• It’s incredibly easy to make. The preparation of this dish is simple: small-shaped pasta is cooked with broth until most of the liquid is absorbed. While the mixture is still warm, an egg is immediately stirred into the mixture.
• Extra cheesy and creamy. I like to add some grated Parmesan cheese along with the egg for added flavor and creaminess.

• Dried pastina pasta: Pastina is Italian for “tiny pasta.” Depending on the brand, you will sometimes find this diminutive pasta labeled pastina on the box.
• Broth: You can use either chicken broth or vegetable broth here, but keep it low-sodium so that you can adjust the amount of salt in the dish.
• Parmesan cheese: Use freshly grated for the best flavor, but store-bought will work too.
• Egg: One egg is added to the cooked pastina and the dish is stirred together quickly. The residual heat from the boiled pasta cooks the egg immediately. This adds rich flavor and creamy texture to the dish.

1. Cook the pastina in broth. Cook the pastina in broth over medium-high heat until the pasta is al dente and there is a small amount of liquid left in the pan.
2. Add the Parmesan and egg. Turn off the heat. Immediately add the Parmesan, egg, and black pepper. Quickly stir to incorporate the egg into the warm pasta and melt the cheese.
3. Serve. Top with more grated Parmesan and freshly ground black pepper if desired.

If you have trouble finding pasta specifically labeled pastina, there are many small pasta varieties that will work with this recipe. Try acini de pepe (Italian for “peppercorns”), anellini (“little rings”), stelline (“little stars”), funghetti (“little mushrooms”), or alfabeti (“alphabets”).

Pastina is a very small pasta shape that is different from orzo. While orzo is a small, rice-shaped pasta, it is a bit larger than pastina.

• Storage: Leftover pastina can be refrigerated in an airtight container for up to 3 days.
• To reheat: Add more broth to loosen when reheating on the stovetop or microwave.

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