It’s time for Pastina! This is super easy to make and always hits the spot on a cold fall day
It’s time for Pastina! This is super easy to make and always hits the spot on a cold fall day! is a easy Italian-American recipe that serves 2. 250 calories per serving. Recipe by DannyLovesPasta on YouTube.
Prep: 5 min | Cook: 11 min | Total: 21 min
Cost: $28.19 total, $14.10 per serving
Ingredients
- 0.5 cup Pastina (or any tiny pasta shape) (any small pasta such as acini di pepe, orzo, or tiny shells)
- 2 cups Chicken Broth (low‑sodium preferred)
- 1 tablespoon Unsalted Butter (softened)
- 0.5 cup Parmesan Cheese (freshly grated; extra for topping)
- 1 Large Egg (room temperature)
- to taste Freshly Ground Black Pepper (adds finishing spice)
Instructions
Measure Ingredients
Gather all ingredients and measure ½ cup pastina, 2 cups chicken broth, 1 tbsp butter, ½ cup grated Parmesan, 1 egg, and black pepper.
Time: PT2M
Cook Pasta in Broth
Bring the chicken broth to a boil in the saucepan, add the pastina, and cook, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed (about 7 minutes).
Time: PT7M
Temperature: boiling
Finish the Soup Base
Turn off the heat. Stir in the butter until melted, then add the grated Parmesan and mix until fully incorporated.
Time: PT2M
Incorporate the Egg
Beat the egg in a small bowl, then quickly stir it into the hot soup off the heat, creating a silky texture.
Time: PT1M
Plate and Garnish
Ladle the soup into serving bowls, sprinkle extra Parmesan on top, and finish with a generous grind of black pepper.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 12g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 1g
Dietary info: Vegetarian, Contains Gluten
Allergens: Dairy, Egg, Gluten
Ingredient Substitutions
- Instead of Pastina (or any tiny pasta shape): orzo, acini di pepe, tiny shells
- Instead of Chicken Broth: vegetable broth, water with bouillon cube
- Instead of Unsalted Butter: olive oil, margarine
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
- Instead of Large Egg: egg replacer, silken tofu (different texture)
- Instead of Freshly Ground Black Pepper: white pepper
Equipment Needed
- Small Saucepan
- Measuring Cups
- Wooden Spoon or Ladle
- Microplane or Box Grater
- Small Bowl
- Serving Bowls (optional)
Critical Steps — Do Not Skip
- Cooking the pasta until most of the broth is absorbed
- Stirring the egg into the hot soup off the heat to avoid curdling
Chef Tips from the Video
- Use freshly grated Parmesan for a smoother melt; pre‑grated cheese can clump.
- A pinch of nutmeg adds a subtle warmth to the broth, if desired.
Troubleshooting
Soup is too thick after adding cheese and egg
Stir in a splash of warm chicken broth or water until desired consistency is reached.
Egg curdles or looks scrambled
Make sure the heat is off before adding the egg and whisk continuously while incorporating.
Pasta sticks to the bottom of the pan
Stir frequently during cooking and use a non‑stick saucepan if possible.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently and add a splash of broth if it thickens.
Freezer: Not recommended – the egg and cheese may separate when frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the pasta in broth up to step 2, then cool and refrigerate. Reheat, add butter, cheese, and egg just before serving.
- Grate the Parmesan ahead of time and store in a sealed container.
Frequently Asked Questions
What is the cultural significance and history of Pastina in Italian‑American cuisine?
Pastina, meaning “tiny pasta,” has been a staple in Italian‑American households for generations, often served as a soothing dish for children and the ill. It reflects the tradition of using simple pantry ingredients to create comforting meals that bridge Italian heritage with American convenience.
What are the traditional regional variations of Pastina in Italian‑American cooking?
While the classic version uses plain pastina in broth, some families add tiny meatballs, peas, or a splash of cream. In northern Italy, similar tiny pastas are served in broth with a drizzle of olive oil, whereas in the U.S. the cheese‑and‑egg finish has become popular.
How is Pastina traditionally served in Italian‑American households?
It is usually served hot in a shallow bowl, topped with a generous sprinkle of grated Parmesan and freshly ground black pepper. Some families also add a pat of butter or a drizzle of olive oil for extra richness.
What occasions or celebrations is Pastina traditionally associated with in Italian‑American culture?
Pastina is often made for sick days, after school snacks, or as a comforting side during family gatherings. Its quick preparation makes it a go‑to comfort food for rainy or cold evenings.
What other Italian‑American dishes pair well with Pastina?
Pastina pairs nicely with a simple green salad, garlic‑bread, or a light roasted chicken. For a fuller meal, serve it alongside meatballs or a baked chicken thigh.
What makes Pastina special or unique in Italian‑American cuisine?
Its simplicity, speed, and the comforting combination of broth, cheese, and egg create a velvety texture that’s both nostalgic and satisfying. The dish showcases how tiny pasta can become a hearty, soul‑warming meal.
What are the most common mistakes to avoid when making Pastina?
Overcooking the pasta until it becomes mushy, not stirring enough so the pasta sticks, and adding the egg while the soup is still boiling, which can cause curdling. Follow the recipe’s off‑heat step for the egg to keep the texture silky.
Why does this Pastina recipe use an egg added off the heat instead of cooking it directly in the broth?
Adding the egg off the heat gently thickens the soup without scrambling, giving it a creamy, custard‑like consistency that would be lost if the egg were boiled directly in the broth.
Can I make Pastina ahead of time and how should I store it?
Yes, you can cook the pasta in broth up to step 2, cool it, and refrigerate for up to 3 days. Reheat gently, then stir in butter, cheese, and the egg just before serving to retain the silky texture.
What texture and appearance should I look for when making Pastina?
The pasta should be tender but still have a slight bite, and the broth should be creamy with a glossy sheen from the melted butter and cheese. The soup should look slightly thickened, not watery.
What does the YouTube channel DannyLovesPasta specialize in?
The YouTube channel DannyLovesPasta specializes in quick, family‑friendly Italian‑American recipes, focusing on comfort foods that can be prepared in under 30 minutes with everyday pantry ingredients.
How does the YouTube channel DannyLovesPasta's approach to Italian cooking differ from other Italian cooking channels?
DannyLovesPasta emphasizes speed, simplicity, and nostalgic family recipes rather than elaborate regional Italian techniques. The channel often adapts traditional dishes with modern shortcuts while preserving authentic flavors.
Last updated: August 30, 2026
