Creamy, Easy Pastina Recipe (20 Minute Pasta)
This easy pastina recipe is one of my favorites. A warm, creamy bowl of tiny pasta cooked right in chicken broth with butter, parmesan cheese, and silky egg. Comforting, nostalgic, and ready in minutes.
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.
Nutrition Facts
Calories: 263kcalCarbohydrates: 33gProtein: 11gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 66mgSodium: 1312mgPotassium: 67mgFiber: 1gSugar: 3gVitamin A: 304IUCalcium: 116mgIron: 2mg
Tried this recipe?Let us know how it was!