pastina

Pastina means “tiny pasta,” and it’s often the first pasta shape Italian children are introduced to, typically cooked in broth. Pastina comes in a variety of shapes, like little stars and rounds. For this recipe, you can use any tiny shape you like, or use noodles broken into small pieces. Typically, the pastina is precooked in a separate pot and added to each soup bowl alongside shredded chicken, but this version cooks everything together for an easy one-pot meal. And this comforting chicken soup does not require premade or even store-bought broth: Instead, boneless, skinless chicken breasts cook in water with aromatics like onion, carrots, celery and garlic — and a good drizzle of olive oil — for a rich, flavorful broth that comes together fairly quickly.

Brodo di Pollo con Pastina (Chicken Soup With Pastina)

chicken breasts (about 1 pound)

yellow onion, thinly sliced

olive oil

salt

garlic powder

black pepper

carrots,

celery ribs, sliced into ¼-inch half moons

garlic cloves, finely chopped

tomato paste

pastina,

parsley

Parmesan,

Place the chicken and 10 cups of water in a large pot. Partly cover and bring to a boil over high heat, keeping a close eye so that it doesn’t overflow and skimming off any foam that rises to the top.

Add the onion, olive oil, salt, garlic powder and pepper; stir and allow to come back up to a gentle boil. Cover completely, reduce heat to medium-low and simmer for 10 minutes. Add the carrots, celery, garlic and tomato paste, stirring to incorporate the tomato paste. I ncrease the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Taste and season with more salt and pepper as desired.

Remove the cooked chicken and place in a large bowl. Add the pastina to the soup, stir and increase the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and cook the pasta according to the package instructions for al dente, stirring occasionally.

While the pasta cooks, shred the chicken with a fork. Add the shredded chicken and parsley to the soup, stir, cover and simmer for 2 minutes. Serve topped with grated Parmesan.

Made with simple ingredients like butter and milk, this recipe for pastina is total Italian comfort food. It&#039;s a favorite of children and adults alike!

Classic Italian Pastina

chicken broth ((8 oz), or water)

dry pastina ((3 oz))

tbsp butter, (salted

tbsp warm milk, (more or less to taste)

black pepper, (to taste)

Grated Parmesan or Pecorino Romano, (optional (to taste))

Add broth or water to a small saucepan and bring to a boil. Add pastina and stir. Cook for 4-5 minutes, or until just about all of the liquid has been absorbed.

Towards the end of the pastina cook time, add milk to a small heat-safe bowl and heat it for 15-20 seconds in the microwave, or until warmed.

Once the pastina has absorbed about all of the liquid, remove the saucepan from the heat and add the butter and warmed milk. Stir until the butter has melted and the milk is mixed in evenly.

If desired, add salt, pepper, and grated cheese to taste.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1586555496/mwyv8ddqzburtzfknltx.mp4

Made with simple ingredients like butter and milk, this recipe for pastina is total Italian comfort food. It’s a favorite of children and adults alike!

Pastina is an old family classic that will become a favorite in your household too! It&#039;s an Italian classic comfort food that makes a perfect side dish, lunch for the kiddos, or even a lighter full meal! 

Patina (Acini de Pepe) Recipe

oz Pastina pasta (1 box, see note)

chicken broth

water (extra may be needed)

mozarella cheese (shredded)

parmesan cheese

egg (room temperature is best, see note)

pepper

parsley (fresh chopped, or 2 teaspoons dried)

lemon juice (fresh squeezed)

Measure 2 cups of broth and 2 cups of water into a saucepan. Add the pastina and bring to a boil, stirring occasionally. 

You will not be draining the pasta, so check the liquid level frequently and add more as needed.

When the pasta is mostly cooked, there should be a small amount of liquid left in the pan.&nbsp;

Add the rest of the ingredients, besides the lemon juice, and stir until the cheese is melted and everything is combined. 

There will be streaks of cooked egg white in the pastina, that is normal.&nbsp;

Squeeze in the juice from half of a lemon, stir, and taste. Adjust seasonings and lemon to your taste. I like a lot of lemon&nbsp;juice.&nbsp;

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616470228/hmntm5d8t3t9dfxuibtl.mp4

Pastina is an old family classic that will become a favorite in your household too! It's an Italian classic comfort food that makes a perfect side dish, lunch for the kiddos, or even a lighter full meal!

Pastina

Pastina with egg is a traditional Italian comfort food that uses just a few simple ingredients. Topped with crispy prosciutto, this easy recipe is done in less than 20 minutes and is a hit with both adults and young children alike.

Pastina with Egg

prosciutto

eggs (slightly beaten)

Heat a pot over medium heat on the stovetop and gently rip the prosciutto into thin pieces and add to the pot.

Cook, stirring frequently until the prosciutto is crispy, about 5-6 minutes. Remove it from the pot and allow it to drain on a paper towel.

Add the chicken broth to the pot and bring it to a boil, scraping the bottom of the pot to remove any stuck on bits.

Mix in the pastina and cook, stirring occasionally, until it is al dente, about 6-7 minutes. The mixture should be thickened with little to no liquid left.

Remove the pot off of the heat and slowly add 1/2 cup of the pastina with the beaten eggs, stirring constantly.

Add the egg mixture back to the pot, stirring constantly, until it is completely incorporated.

Mix in the parmesan cheese and black pepper and serve the pastina topped with the crispy prosciutto pieces.

Pastina with Egg is a simple italian dish made from pastina pasta, chicken broth, butter, egg, and parmesan. Pastina is creamy and comforting!

Chicken Pastina with Egg

pastina pasta (or some other similarly small pasta shape)

butter

cheese

black pepper (to taste)

salt (to taste)

In a small saucepan or pot, add broth and bring it up to a soft boil.

Add pastina to the broth and simmer until cooked through and the broth is almost completely absorbed, about 7 minutes. You may have to add more broth depending on how much has been absorbed.

Once the pastina pasta is cooked through, turn off the heat and add one whole egg to the pan. Gently and quickly fold the egg in so that it combines with the stelline pasta and doesn&#39;t scramble in too big of pieces.

Add butter and cheese and allow them to melt. Top with more cheese, salt and black pepper, if desired.

Pastina is Italy’s ultimate comfort food. It’s buttery, cheesy and silky and will cure any ailment.

chicken stock (1 Litre)

pecorino romano

In a medium sized pot on a high heat, bring the chicken stock to a boil. Add the pastina and butter to the chicken stock and immediately turn the heat down to low - medium. Continuously stir the pastina until it’s plump and has absorbed 80% of the liquid. 

Take the pastina off the heat, season to taste with salt and stir through the cheese . Finish off with a sprinkling of extra cheese and drizzle of olive oil

This was truly the best thing I have EVER eaten. The first time I made it, I realized too late that my Parmesan block was spoiled, so I had to use grated parm/romano, which I do not recommend. The cheese just curdled and didn't actually melt down. The next day I bought a fancy block of Pecorino Romano and tried again, it was literally to die for. I also used finishing salt and smashed it down and used that as my salt at the end, and that kicked the flavor up a few notches. Other than that, I kept the recipe exactly as is and this will be my forever go to!!

Loved this recipe, sharing with all my friends.

How would you go about using fresh pastina? Would I follow the same steps?

Reminds me of my childhood. Thank you. Perfect

https://daenskitchen.com/wp-content/uploads/2022/09/Pastina-VO.mp4

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