Pastina is the warm, cozy hug in a bowl you’ve been craving!
With tender pasta, rich broth, and creamy Parmesan, this dish is simple, soothing, and ready in just 8 minutes.
Whether you’re feeling under the weather or just need a quick, nostalgic meal, pastina is always a comforting choice.
Top it off with a drizzle of olive oil and an extra sprinkle of cheese for the ultimate cozy bite!
For Pastina
- Pastina – I’ve used stelline pastina, but any small-shaped pasta works.
- Vegetable Broth – I prefer low sodium broth for better control of the seasoning.
- Parmesan Cheese – Freshly grated and finely shredded for the best creamy texture.
- Extra Virgin Olive Oil – A drizzle adds a rich, smooth finish.
- Salt and Black Pepper – To enhance the flavor, adjust to your taste.
For Garnishing (Optional)
- Extra Parmesan Cheese – Because more cheese is always a good idea!
- Black Pepper – A little extra for added warmth and spice.
Pastina – Italian Comfort Food
Notes
Ingredients:
- ¾ cup (4oz / 120g) pastina (such as stelline)
- 3 cups vegetable broth (low sodium preferred)
- 4 tablespoons freshly grated Parmesan cheese (finely grated)
- Drizzle of extra virgin olive oil
- Salt and black pepper, to taste
- Extra grated Parmesan cheese
- Additional black pepper
Instructions:
- Boil the Broth: In a small pot, add the vegetable broth and season with a pinch of salt and black pepper. Cover with a lid and bring to a boil over medium-high heat.
- Cook the Pastina: Once the broth is boiling, add the pastina and stir well to prevent clumping. Continue stirring occasionally as it cooks until al dente (following package instructions, usually 5-8 minutes).
- Make It Creamy: Once the pastina is cooked, turn off the heat and stir in the finely grated Parmesan cheese and a drizzle of olive oil. Stir continuously for 1-2 minutes until the broth thickens into a creamy consistency.
- Serve and Enjoy: Divide into bowls, drizzle with a bit more olive oil, sprinkle extra Parmesan and black pepper on top, and enjoy this cozy Italian classic!
- Stir Frequently: Pastina can stick to the bottom of the pot, so keep an eye on it and stir regularly. It also cooks quickly and can become mushy if overcooked.
- Use High-Quality Parmesan: For the best flavor, buy a fresh block of Parmesan and grate it finely to prevent clumping.
- Choose a Good Broth: If using store-bought broth, opt for a high-quality brand to enhance the dish’s flavor.
- Add Vegetables: For extra nutrition, stir in diced carrots, celery, or broccoli while cooking.
Nutrition
Calories: 300kcal | Carbohydrates: 51g | Protein: 13g | Fat: 6g | Saturated Fat: 2g |
Cholesterol: 7mg | Sodium: 180mg | Potassium: 9mg | Fiber: 4g | Sugar: 4g |
Vitamin A: 78IU | Vitamin C: 0mg | Calcium: 118mg | Iron: 2mg
1. Can I use a different type of pasta if I can’t find pastina?
Yes, if pastina isn’t available, you can substitute it with other small pasta shapes like orzo, acini di pepe, or even small alphabet pasta. These alternatives will provide a similar texture and consistency.
2. Is it possible to make a single serving of pastina?
Absolutely! Pastina is highly adaptable. To make a single serving, simply halve the ingredients: use about ⅓ cup of pastina and 1½ cups of broth. Adjust the cheese, olive oil, and seasoning accordingly.
3. Can I add vegetables or proteins to enhance the dish?
Yes, adding diced vegetables like carrots, celery, or spinach can boost the nutritional value and flavor. For protein, consider stirring in shredded cooked chicken or a whisked egg for added richness.
4. What should I do if my pastina becomes too thick or mushy?
Pastina can absorb liquid quickly, leading to a thicker consistency. If this happens, simply add a bit more warm broth or water to reach your desired texture. To prevent mushiness, cook the pastina until just al dente, as it will continue to soften slightly after cooking.
5. How do I store and reheat leftover pastina?
Store any leftover pastina in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of broth or water to restore its creamy consistency, as the pasta may have absorbed more liquid while stored. Warm gently on the stovetop or in the microwave, stirring occasionally.
