How to make Pastina with Egg- Video Tutorial

Ingredients

• 1 cup Star‑Shaped Pastina (about 100 g, rinsed briefly)
• 4 cups Chicken Broth (low‑sodium preferred)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 2 Large Eggs (room temperature)
• 1/2 cup Parmesan Cheese (freshly grated)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 1 tablespoon Fresh Parsley (chopped, optional garnish)

Instructions

1. Heat the broth

   Pour the chicken broth into the large pot and bring to a gentle boil over medium‑high heat.

   Time: PT5M

   Temperature: Medium‑high heat

2. Cook the pastina

   Add the star‑shaped pastina to the boiling broth, stir once, and cook until al dente, about 6‑7 minutes.

   Time: PT7M

   Temperature: Medium‑high heat

3. Prepare the egg mixture

   While the pasta cooks, crack the eggs into a small bowl, add a pinch of salt and pepper, and whisk until fully blended.

   Time: PT2M

4. Finish the soup with butter, egg, and cheese

   When the pasta is just shy of al dente, reduce the heat to low, add the butter, and stir until melted. Slowly stream the whisked eggs into the pot while stirring continuously, creating silky ribbons. Immediately stir in the grated Parmesan until melted and the soup becomes creamy.

   Time: PT3M

   Temperature: Low

5. Season and serve

   Taste the soup and adjust salt and pepper as needed. Ladle into bowls, garnish with chopped parsley, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g