Creamy Easy Pastina Recipe (Quick Italian Meal)
If you’re craving the warmest, coziest bowl of comfort, this is it. This Easy Pastina recipe cooks little stars right in rich chicken broth until the whole dish turns silky and irresistible. It’s the kind of simple stovetop magic I’ve loved since childhood, and honestly, there’s a good reason it still tastes perfect every single time.
If this bowl of pastina is your vibe, you’ll love exploring more recipes in this same cozy lane. Try my tomato pastina recipe when you want something a little brighter, head over to my pasta en brodo for a brothier option, or warm up with chicken pastina soup if you’re craving something closer to chicken noodle soup. For a little baking project on the side, make my no-knead focaccia to soak up every last drop, and when you’re out of broth, my chicken stock from rotisserie chicken is the easiest way to stock your fridge for next time.
Highlights: Easy Pastina Recipe
- Where It Comes From: Pastina is an old-school Italian dish made with tiny pasta cooked right in broth. It’s often called Italian penicillin because it’s soothing, nostalgic, and something so many of us grew up eating.
- Best Served For: This is the perfect meal for busy days, after-school dinners for kids, or anyone craving a warm bowl of comfort food without a lot of fuss.
- What Makes It Special: The pasta releases starch into the liquid, giving the dish natural creaminess without needing to add much. The whisked egg blends in, creating silky ribbons; the butter melts into the broth, and the parmesan cheese ties it all together.
- Versatility: You can make endless variations depending on what’s in your kitchen. A handful of spinach, a spoonful of extra veggies, or even leftover pastina reheated with a drizzle of olive oil right on top all keep this dish fun and flexible.
Ingredients Notes
- Chicken broth or chicken stock: Use the best you’ve got. Homemade chicken broth or a batch you made from rotisserie chicken adds extra flavor and depth.
- Pastina, stelline, or acini di pepe: Any tiny pasta works. The different shapes create slightly different textures, and they all soak up broth in the most comforting way.
- Whisked egg: Tempering makes all the difference. Add a little broth to warm the egg before stirring it back into the pot so you get silky ribbons, not scrambled bits.
- Parmesan cheese: Freshly grated melts right into the broth and builds that dreamy creaminess you want in a bowl of pastina.
Suggested Ingredient Substitutions and Additions
- Swap parmesan cheese for pecorino romano if you want a saltier finish.
- Replace chicken broth with bone broth for a deeper broth flavor.
- Add sautéed onions, celery, or carrots to build a more classic brodo base.
- You can stir in chopped spinach or extra veggies at the end for easy variations.
How to Make My Easy Pastina Recipe
- Simmer the broth: Bring the chicken broth to a gentle boil over medium heat In a medium saucepan.
2. Cook the pastina: Stir in 1 cup of pastina and reduce the heat to a simmer. Cook according to package instructions (usually 5–6 minutes), stirring often so it doesn’t stick.
3. Add richness: Stir in butter, kosher salt, and black pepper until the butter melts.
4. Temper the egg: In a small bowl, whisk a beaten egg with a ladleful of the hot broth to warm it gently.
5. Add the egg: Slowly pour the egg mixture back into the pot, whisking constantly so it creates silky ribbons instead of scrambling.
6. Add cheese and serve: Stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning. Ladle into bowls and garnish with parsley if desired. Serve immediately while hot.
Expert Tips From My Kitchen
- Keep the heat at low heat once the pasta goes in so the tiny stars don’t stick to the bottom of the pot.
- Stir often during the simmer so the little pasta cooks evenly.
- Temper the egg slowly to get that silky texture instead of scrambled pieces.
- Taste and adjust salt at the end because every broth brings its own flavor.
Serving Suggestions
- This pairs so well with a crisp glass of white wine, especially something citrusy that cuts through the creaminess.
- Add a drizzle of olive oil right before serving for a little shine and extra flavor.
- Serve with warm focaccia or garlic toast to scoop up the broth at the end.
- Top with extra black pepper or a sprinkle of pecorino romano for a bolder finish.
Reheating and Storage Instructions
- Store leftovers in an airtight container in the fridge for up to two days.
- Reheat gently on the stovetop with a splash of broth or water to loosen the texture.
- If using the microwave, warm in short intervals and stir between each to prevent the pasta from drying out.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Creamy, Easy Pastina Recipe (20 Minute Pasta)
Equipment
- Medium saucepan
- wooden spoon
- ladle
- Measuring Cups and Spoons
Ingredients
- 4 cups chicken broth
- 1 cup pastina stelline or acini di pepe
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup finely grated Parmesan cheese
- 1 large egg lightly beaten
- Chopped fresh parsley for garnish (optional)
Instructions
- Bring the chicken broth to a gentle boil over medium heat In a medium saucepan.
- Stir in the pastina and reduce the heat to a simmer. Cook according to package instructions (usually 5–6 minutes), stirring often so it doesn’t stick.
- Stir in butter, kosher salt, and black pepper until the butter melts.
- In a small bowl, whisk a beaten egg with a ladleful of the hot broth to warm it gently.
- Slowly pour the egg mixture back into the pot, whisking constantly so it creates silky ribbons instead of scrambling.
- Stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning. Ladle into bowls and garnish with parsley if desired. Serve immediately while hot.
Notes
- Stir often. Tiny pasta loves to stick, so keep it moving as it simmers for the creamiest texture.
- Temper the egg slowly. Add a little hot broth to the whisked egg first so it blends into silky ribbons instead of scrambling.
- Adjust with broth when reheating. Pastina thickens as it sits, so a splash of chicken broth brings it right back to that cozy, spoonable consistency.