Pastina — tiny pasta porridge
Pastina — tiny pasta porridge is a medium Italian recipe that serves 4. 350 calories per serving. Recipe by Adam Ragusea on YouTube.
Prep: 15 min | Cook: 31 min | Total: 56 min
Cost: $19.03 total, $4.76 per serving
Ingredients
- 1 liter Water (for broth base)
- 30 grams Dried Mushrooms (handful, rehydrates in broth for umami)
- 1 leaf Fresh Sage Leaf (infuses broth, remove before serving)
- 1 medium Carrot (peeled and diced small)
- 1 small Shallot (peeled and finely chopped)
- 2 pieces Garlic Cloves (minced)
- 2 small Zucchini (cut into thin sticks)
- 100 grams Frozen Lima Beans (handful, add directly frozen)
- 100 grams Frozen Peas (for color, add at end)
- 120 ml Dry White Wine (dry, optional but adds depth)
- 4 tablespoons Unsalted Butter (cut into cubes, adds silkiness)
- 1 cup Parmesan Cheese (freshly grated, can use Pecorino)
- 1 teaspoon Lemon Zest (zest of one lemon, adds brightness)
- 2 large Eggs (beaten, creates luxurious texture)
- 1 pinch Red Pepper Flakes (optional heat)
- to taste Salt (adjust after cheese)
- to taste Black Pepper (freshly ground)
- 1 tablespoon Olive Oil (drizzle for garnish (optional))
Instructions
Make the Mushroom‑Infused Broth
Combine 1 liter water, the dried mushrooms, and the sage leaf in the large saucepan. Bring to a boil, then reduce to a simmer for 10 minutes to extract flavor.
Time: PT10M
Prep the Vegetables
While the broth simmers, peel and dice the carrot, finely chop the shallot and garlic, slice the zucchini into thin sticks, and set aside the frozen lima beans and peas.
Time: PT10M
Build the Soup Base
Add the carrot, shallot, garlic, zucchini, lima beans, peas, and the white wine to the simmering broth. Season with a pinch of salt and a few grinds of black pepper. Simmer for another 7‑10 minutes until the vegetables are just tender.
Time: PT10M
Cook the Pastina
Stir in 180 g (about 1 cup) of dry pastina. Cook, stirring frequently, for 5‑6 minutes until the pasta is al dente and most of the liquid has been absorbed.
Time: PT6M
Finish with Butter and Cheese
Remove the pot from heat. Add the butter cubes, grated Parmesan, lemon zest, and a pinch of red pepper flakes. Stir vigorously until everything melts into a smooth, glossy sauce.
Time: PT2M
Emulsify the Eggs
Quickly whisk the two eggs in a small bowl. With the pot still off the burner, pour the beaten eggs into the hot pasta while stirring constantly for 2 minutes. The residual heat will thicken the mixture without scrambling the eggs.
Time: PT2M
Plate and Garnish
Ladle the creamy pastina into bowls. Garnish with fresh celery leaves, an extra sprinkle of Parmesan, and a drizzle of olive oil if desired.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: Vegetarian, Contains dairy
Allergens: Milk, Eggs, Gluten
Ingredient Substitutions
- Instead of Water: chicken stock, vegetable stock
- Instead of Dried Mushrooms: any dried mushroom, fresh mushrooms (increase cooking time)
- Instead of Fresh Sage Leaf: dried sage, thyme
- Instead of Carrot: parsnip
- Instead of Shallot: red onion, yellow onion
- Instead of Garlic Cloves: garlic powder (1/4 tsp)
- Instead of Zucchini: yellow squash
- Instead of Frozen Lima Beans: green peas, edamame
- Instead of Frozen Peas: fresh peas
- Instead of Dry White Wine: vegetable broth, extra water
- Instead of Unsalted Butter: olive oil
- Instead of Parmesan Cheese: Grana Padano, nutritional yeast (vegan)
- Instead of Lemon Zest: lemon juice (less aromatic)
- Instead of Eggs: egg yolks only, silken tofu (vegan)
- Instead of Red Pepper Flakes: cayenne pepper
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Olive Oil: extra butter
Equipment Needed
- Large Saucepan
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Liquid Measuring Cup
- Measuring Spoons
- Microplane Grater
- Whisk
- Small Mixing Bowl
- Zester (optional)
Critical Steps — Do Not Skip
- Infusing broth with dried mushrooms and sage for depth of flavor
- Cooking pastina until al dente without over‑cooking
- Incorporating butter and cheese off heat to maintain a smooth emulsion
- Emulsifying eggs into the hot mixture without curdling
Chef Tips from the Video
- A generous knob of butter at the end gives the dish a luxurious mouthfeel.
- Finish with a drizzle of high‑quality olive oil for extra flavor contrast.
- If you like extra brightness, add a small squeeze of fresh lemon juice just before serving.
Troubleshooting
Pastina sticks to the bottom of the pot.
Stir frequently and keep the heat on medium‑low. Adding a splash of water or broth can loosen any stuck bits.
Eggs curdle and form ribbons.
Make sure the bubbling has completely stopped before adding the eggs and whisk continuously while pouring.
Dish is too thick.
Thin with additional warm broth or water, a tablespoon at a time, until the desired creamy consistency is reached.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently with a splash of broth or water.
Freezer: Not recommended; texture of pastina changes after freezing.
Room temperature: Can sit at room temperature for up to 2 hours safely.
Make-Ahead Tips
- Prepare the mushroom broth a day ahead and refrigerate; reheat before adding pasta.
- Grate the cheese and zest the lemon in advance; keep sealed.
- Beat the eggs and keep them covered in the fridge; add just before serving.
Frequently Asked Questions
What is the cultural significance and history of pastina in Italian cuisine?
Pastina, meaning "tiny pasta," has long been a comfort food in Italy, especially for children and the sick. Its small size makes it quick to cook and easy to digest, and families often serve it in broth as a soothing, home‑style meal.
What are the traditional regional variations of pastina in Italian cooking?
In northern Italy, pastina is often cooked in a light chicken broth and finished with butter and Parmesan. In the south, it may appear in tomato‑based soups or with added vegetables like zucchini and peas, reflecting local produce.
How is pastina traditionally served in Italy?
Traditionally, pastina is served hot in a shallow bowl, garnished with a drizzle of olive oil, a sprinkle of grated cheese, and sometimes a few fresh herb leaves. It is meant to be eaten immediately while creamy.
What occasions or celebrations is pastina associated with in Italian culture?
Pastina is most commonly associated with everyday comfort rather than special celebrations, but it is a staple at family gatherings when a quick, soothing dish is needed, such as after a cold or during a casual weekend lunch.
How does pastina fit into the broader Italian cuisine tradition?
Pastina exemplifies the Italian principle of simple, high‑quality ingredients creating a satisfying dish. It mirrors the risotto technique of gradual liquid absorption, showing how even the smallest pasta can deliver a rich, comforting experience.
What are the authentic traditional ingredients for pastina versus acceptable substitutes?
Authentic ingredients include a clear chicken or vegetable broth, butter, Parmesan or Pecorino cheese, and fresh herbs. Acceptable substitutes are vegetable stock for a vegetarian version, olive oil for butter, and nutritional yeast for a dairy‑free alternative.
What other Italian dishes pair well with pastina?
Pastina pairs nicely with a simple green salad dressed with lemon, roasted vegetables, or a light antipasto platter of cured meats and olives. Its mild flavor also complements a glass of crisp white wine.
What makes pastina special or unique in Italian cuisine?
Its tiny size allows it to absorb flavors quickly, creating a porridge‑like texture that feels both like a soup and a risotto. This dual nature makes it uniquely comforting and versatile.
How has pastina evolved over time in Italian home cooking?
Originally a humble broth dish, pastina has evolved to include richer ingredients like butter, cheese, and eggs, and modern cooks often add a variety of vegetables or use mushroom‑infused broths for deeper flavor, as demonstrated by Adam Ragusea.
What are the most common mistakes to avoid when making pastina?
Common mistakes include over‑cooking the pasta, which turns it mushy, adding butter or cheese too early and losing creaminess, and stirring in the eggs while the pot is still boiling, which causes curdling.
Why does this pastina recipe add butter at the end instead of earlier?
Adding butter off the heat preserves its emulsion, giving the dish a silky, glossy finish. If butter is melted too early, the sauce can separate and become greasy.
Can I make this pastina risotto ahead of time and how should I store it?
Yes, you can prepare the broth and cook the vegetables ahead, then refrigerate. Reheat gently, add a splash of broth, and finish with butter, cheese, and eggs just before serving to retain the creamy texture.
What texture and appearance should I look for when the pastina is done?
The pasta should be tender but still have a slight bite, and the broth should have thickened to a creamy, porridge‑like consistency that coats the spoon. No excess liquid should pool at the bottom.
How do I know when the pastina is fully cooked and the dish is finished?
When the pastina is al dente, the broth has been mostly absorbed, and the mixture is glossy, you should turn off the heat, stir in butter, cheese, and finally the eggs. The dish should look thick, velvety, and slightly glossy.
What does the YouTube channel Adam Ragusea specialize in?
The YouTube channel Adam Ragusea specializes in approachable, science‑backed cooking tutorials that blend culinary technique with food science, often focusing on everyday comfort foods made with clear explanations.
How does the YouTube channel Adam Ragusea's approach to Italian cooking differ from other Italian cooking channels?
Adam Ragusea emphasizes the underlying chemistry of each step—like why butter is added off‑heat—while many traditional Italian channels focus more on heritage and less on the science, giving viewers a deeper understanding of technique.
Last updated: August 31, 2026
