Classic Pastina Recipe -

Classic Pastina Recipe

5 minutes

10 minutes

15 minutes

1–2 servings

1 cup pastina pasta (stelline, tiny dots, or similar)

2 to 3 cups water or chicken broth

1 tablespoon unsalted butter

2 tablespoons freshly grated Parmesan cheese

Salt, to taste

Bring the water or broth to a gentle boil in a small saucepan.

Add the pastina and stir immediately to prevent sticking.

Reduce the heat to low and cook, stirring often, until the pasta is very soft and the liquid thickens slightly.

Add the butter and stir until fully melted and incorporated.

Remove from heat and stir in the Parmesan cheese.

Taste and add salt if needed. Serve warm.

For a creamier texture, add an extra splash of broth before serving.

Always add cheese after removing from heat to avoid clumping.

Pastina thickens quickly as it sits, so serve immediately.

1 beaten egg (stir in off heat for extra protein)

A splash of milk for a softer texture

A drizzle of olive oil instead of butter

Nutritional yeast for a dairy-free version

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