Pastina: The Way Italians *Actually* Make It Recipe

I found Pastina Stars make weeknight dinners look like restaurant plates and I’m about to prove it.

I’m obsessed with pastina because it hits the part of me that loves tiny things done right. Pastina Stars feel like a secret childish flex in grown-up bowls, and Pastina Noodles can be dramatic without trying.

I want the nutty tang of Parmigiano Reggiano smashed into hot broth and the slick comfort of unsalted butter melting through every tiny shape. But it’s not cute nostalgia.

It’s sharp salted bites, slippery textures, and this music of starch and cheese that stubbornly refuses to be boring. Seriously.

I crave it at weird hours, alone or ruined by company and always a mess

Ingredients

• Pastina: tiny, cozy pasta that soaks up broth and feels like childhood comfort.
• Broth: the warm, savory base that actually carries the whole bowl.
• Milk: basically makes it creamy and softer, like a warm hug.
• Butter: adds silkiness and richness; you’ll notice the mouthfeel immediately.
• Parmigiano: salty, nutty umami that makes the dish feel grown up.
• Egg: plus it gives a silky, slightly custardy finish when stirred in.
• Salt: pulls flavors together, so don’t skip tasting as you go.
• Pepper: fresh crack brings a bright, slightly spicy lift.
• Garlic: basically a savory kick that deepens the broth’s flavor.
• Bay leaf: subtle herbal note that quietly rounds out the liquid.
• Parsley/chives: fresh green pop and a little color contrast.
• Olive oil: drizzle for fruity sheen and a touch of richness.

Ingredient Quantities

• 1 to 1 1/2 cups pastina (stella, orzo, or tiniest pasta available)
• 4 to 6 cups chicken or vegetable broth, low sodium
• 1 cup whole milk or half and half (optional for creamier finish)
• 2 to 3 tablespoons unsalted butter
• 1/2 to 3/4 cup finely grated Parmigiano Reggiano, plus more for serving
• 1 large egg (optional, for pastina alla Strega style, beaten)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 clove garlic, crushed or finely minced (optional)
• 1 small bay leaf (optional, for simmering broth)
• Fresh parsley or chives, chopped, for garnish (optional)
• Extra virgin olive oil, for drizzling (optional)

How to Make this

1. Bring 4 to 6 cups of low sodium chicken or vegetable broth to a gentle simmer in a medium saucepan, add the bay leaf and the garlic if using, taste and remember the broth is low sodium so you might need more salt later.

2. Add 1 to 1 1/2 cups pastina (stella, orzo, or the tiniest pasta you can find) to the simmering broth and stir so the little pasta doesn’t clump, keep heat at a steady gentle simmer.

3. Cook the pastina uncovered, stirring often, until the pasta is tender but still holding shape, about 5 to 8 minutes depending on size and brand, add more hot broth or water if it absorbs too fast and gets too thick.

4. While the pasta cooks, warm 1 cup whole milk or half and half in a small pan or once pastina is nearly done, so it wont cool the pot down when you add it; this step is optional but makes it creamy.

5. Turn the heat down low, discard the bay leaf, then stir in 2 to 3 tablespoons unsalted butter until melted and smooth.

6. Remove the pot from heat and quickly stir in 1/2 to 3/4 cup finely grated Parmigiano Reggiano until glossy and incorporated, taste and add salt and freshly ground black pepper as needed.

7. If you want Pastina alla Strega, beat 1 large egg in a small bowl, temper it by whisking in a few tablespoons of the hot pasta liquid, then slowly stir the tempered egg back into the pot off the heat to make a silky, slightly custardy finish.

8. If you used milk or half and half, fold it in now and re-warm gently a minute or two, do not boil after adding dairy or the texture will break.

9. Serve immediately in warmed bowls, finish each bowl with extra Parmigiano, a drizzle of extra virgin olive oil if you like, and a grind of black pepper.

10. Garnish with chopped fresh parsley or chives, eat right away because pastina firms as it cools, and save leftovers by adding a splash of broth or milk when reheating.

Equipment Needed

1. Medium saucepan with lid (for simmering the broth and cooking the pastina)
2. Small saucepan (to warm milk or half and half, optional)
3. Measuring cups and spoons (for broth, pastina, butter, cheese)
4. Wooden spoon or silicone spatula (to stir so the tiny pasta doesn’t clump)
5. Small bowl and fork or whisk (to beat and temper the egg if using)
6. Fine grater (for the Parmigiano Reggiano)
7. Ladle or large spoon (to add hot broth and to serve)
8. Warm bowls and spoons for serving (and a small bowl for discarded bay leaf or garlic bits)

FAQ

Pastina: The Way Italians *Actually* Make It Recipe Substitutions and Variations

• Pastina (stella/orzo): swap with tiny shells, acini di pepe, or ditalini — they all cook fast and feel the same in the bowl.
• Chicken/vegetable broth: use water plus a good chicken or veg bouillon cube or paste, or low sodium stock concentrate, if you dont have broth on hand.
• Parmigiano Reggiano: grate Pecorino Romano or Grana Padano instead, or mix half Parmesan and half Asiago for a sharper bite.
• Butter and milk for creaminess: use extra virgin olive oil and a splash of canned coconut milk or plain oat milk for a dairy free creamy finish.

Pro Tips

1) Taste the broth first and salt later. Low sodium broth needs judging so add small pinches of salt at the end, not the start, because the cheese and any reserved pasta water will push the saltiness up. You can always add more, cant take it away.

2) Stir like a maniac at the beginning. Tiny pasta clumps fast, so keep it moving for the first few minutes and use a spoon to scrape the bottom occasionally. If it gets too thick add hot broth or a splash of boiling water rather than cold liquid.

3) If you add the egg, temper it slowly. Whisk a few tablespoons of hot liquid into the beaten egg, then stir it back into the pot off the heat. Do it quick but careful, or you get scrambled egg bits instead of silky pastina.

4) Use real Parmigiano and finish with fat. Freshly grated Parm gives that glossy, nutty finish you want, and a knob of butter or a drizzle of good olive oil at the end makes the texture rich without needing too much cream. Reheat leftovers with a splash of broth or milk to loosen them up.