Enjoy this quick and simple dinner made from one of the tiniest pasta shapes around!
There was a time in my life when I made pasta every week, but eventually, I got sick of the same old spaghetti. Luckily, there are many different kinds of pasta dishes, as my Italian family members reminded me. One in particular, which I had almost forgotten about, was pastina—a quick and easy dish of tiny pasta that’s swirled with eggs and Parmesan cheese, then topped with herbs. It’s simple, savory, and ultra-satisfying.
Meaning “little pasta” in Italian, pastina shows up most commonly in the U.S. as small, star-shaped noodles. But in Italy, the word refers to all kinds of miniature pastas, from ditalini to orzo. Regardless of its exact shape, pastina always ends up rich and creamy, full of flavor and with lots of potential for fun pairings.
In my Italian-American family, this was especially popular with the little ones because of its mild flavor and fun texture. There’s something about pastina that’s so comforting, so it can be a nice feel-good dish for any occasion.
Why use egg?
One beaten egg whipped into pastina can transform it from bland to rich and silky in an instant. It also makes it more colorful and thick enough to latch onto all the seasonings that follow. This enhances pastina’s consistency to be more like risotto—creamy, cheesy, and tender.
How do I store leftovers?
Let your leftover pastina cool to room temperature, then store it in an airtight container and refrigerate for 3-4 days. Alternatively, you can freeze it for up to 2 months, and then thaw it in the fridge overnight. Reheat in a pot on the stove, stirring it over medium heat until it’s completely warm.
Serving suggestions
Ready for a delicious Italian-American dinner? If your family is hungry for more than just pastina, pair it with Caprese Garlic Bread and Chopped Kale Salad, or Mozzarella-Stuffed Meatballs and Boiled Asparagus. Kids will especially enjoy a side of Pull-Apart Garlic Bread or Cheese Bread. For the adults at your dining table, finish off the meal with glasses of white wine or a Wine Spritzer.
Ingredients
- 2 cups chicken or vegetable broth
- 1/2 cup pastina tiny star-shaped pasta
- 1 tablespoon cold unsalted butter
- 1/3 cup finely grated Parmesan cheese plus extra for topping
- 1 egg beaten
- Kosher salt to taste
- Freshly ground black pepper to taste
- Fresh lemon, for squeezing (optional)
- Olive oil, for garnish (optional)
- Chopped parsley, for garnish (optional)
Instructions
- In a small pot, pour in the broth and bring it to a low simmer.
- Add the pastina to the simmering broth. Stir occasionally until the pasta is tender and most of the liquid is absorbed, about 5-7 minutes.
- Remove from the heat. Stir in the cold butter until melted, then mix in the grated Parmesan until the broth becomes creamy. Quickly whisk in the egg off the heat for a silky texture. Season with salt and pepper as needed.
- Serve immediately in bowls. If desired, squeeze with fresh lemon juice and garnish with extra Parmesan, a drizzle of olive oil, and chopped parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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