Pastina — tiny pasta porridge

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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