How to make Pastina with Egg- Video Tutorial
How to make Pastina with Egg- Video Tutorial is a easy Italian recipe that serves 2. 350 calories per serving. Recipe by Gianna Nebbia on YouTube.
Prep: 5 min | Cook: 12 min | Total: 22 min
Cost: $16.79 total, $8.40 per serving
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
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
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
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
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
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
Dietary info: Vegetarian (if using vegetable broth), Gluten
Allergens: Eggs, Dairy, Wheat
Ingredient Substitutions
- Instead of Star‑Shaped Pastina: Orzo, Acini di pepe, Small shells
- Instead of Chicken Broth: Vegetable broth, Homemade broth
- Instead of Unsalted Butter: Olive oil, Margarine
- Instead of Large Eggs: Egg substitute (liquid), Tofu scramble (for vegans, omit cheese)
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Fresh Parsley: Chives, Basil
Equipment Needed
- Large Pot
- Small Bowl
- Whisk
- Ladle
- Measuring Cups
- Wooden Spoon
- Microplane Grater (optional)
Critical Steps — Do Not Skip
- Cooking the pastina to al dente in broth.
- Adding butter and streaming in the eggs over low heat to avoid curdling.
- Incorporating the cheese off the heat for a smooth texture.
Chef Tips from the Video
- Use freshly grated Parmesan for the best melt and flavor; pre‑grated cheese contains anti‑caking agents that can affect texture.
- A pinch of nutmeg in the butter adds a subtle warmth reminiscent of classic carbonara.
- For extra richness, finish with a drizzle of truffle oil just before serving.
Troubleshooting
Pasta becomes mushy.
Cook the pastina for a shorter time (6 minutes) and remove from heat as soon as it reaches al dente; the residual heat will finish cooking it.
Egg curdles into lumps.
Reduce the heat to low before adding the eggs, and stream them in slowly while stirring constantly. Avoid boiling after the eggs are added.
Soup is too thick.
Add a splash of extra chicken broth or warm water until the desired consistency is reached.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove, adding a splash of broth if needed.
Freezer: Not recommended; the egg and cheese may separate after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the pastina in broth a few minutes early, then keep the broth hot on the stove; add butter, egg, and cheese just before serving.
- Grate the Parmesan ahead of time and store in a sealed container in the fridge.
Frequently Asked Questions
What is the cultural significance and history of pastina soup in Italian cuisine?
Pastina, meaning “tiny pasta,” has been a staple in Italian households for generations, often served to children or the ill because its small size makes it easy to eat and digest. It became popular as a comfort food during the post‑war era when simple, nourishing meals were essential.
What are traditional regional variations of pastina soup in Italy?
In northern Italy, pastina is sometimes cooked in a light broth with butter and Parmesan, while southern regions may add tomato or a splash of olive oil. Some families also include tiny meatballs or peas for extra protein.
How is pastina traditionally served in Italian homes?
Traditionally, pastina is served hot in a shallow bowl, topped with a generous sprinkle of grated cheese and a drizzle of melted butter. It is often accompanied by a slice of crusty bread and enjoyed as a first course or a light meal.
What occasions or celebrations is pastina soup associated with in Italian culture?
Pastina is commonly prepared for sick family members, young children, or during simple family gatherings where a quick, comforting dish is desired. It is also served on rainy days as a warm, soothing meal.
What other Italian dishes pair well with this creamy pastina soup?
Pair the soup with a simple arugula salad dressed with lemon, a slice of focaccia, or a classic Caprese salad. For a fuller meal, serve alongside roasted vegetables or a light grilled fish.
What are the authentic traditional ingredients for pastina soup versus acceptable substitutes?
Authentic ingredients include star‑shaped pastina, chicken broth, butter, eggs, and Parmesan cheese. Acceptable substitutes are vegetable broth for a vegetarian version, olive oil instead of butter, and Pecorino Romano in place of Parmesan.
What common mistakes should I avoid when making creamy pastina soup?
Avoid overcooking the pasta, which makes it mushy, and never add the eggs while the soup is boiling, as this will cause curdling. Also, add the cheese off the heat to keep the texture smooth.
Why does this pastina recipe use low heat when adding the eggs instead of high heat?
Low heat gently cooks the eggs, allowing them to form silky ribbons without scrambling into hard curds. High heat would cause the proteins to seize, resulting in a grainy texture.
Can I make this pastina soup ahead of time and how should I store it?
You can prepare the broth and cook the pastina ahead, then keep them warm. Add the butter, eggs, and cheese just before serving for the best texture. Store leftovers in the refrigerator for up to two days and reheat gently, adding a splash of broth if needed.
What texture and appearance should I look for when the soup is finished?
The broth should be creamy and glossy, with the egg forming thin, silky ribbons and the cheese fully melted. The pastina should be tender but still have a slight bite, and the butter should be fully incorporated without any visible oil separation.
What does the YouTube channel Gianna Nebbia specialize in?
The YouTube channel Gianna Nebbia focuses on approachable home cooking, featuring quick comfort‑food recipes, Italian‑inspired dishes, and practical kitchen tips for everyday cooks.
How does the YouTube channel Gianna Nebbia's approach to Italian cooking differ from other Italian cooking channels?
Gianna Nebbia emphasizes simplicity and speed, often using pantry staples and minimal equipment, whereas many other Italian channels may focus on traditional techniques that require longer preparation times or specialty tools.
Last updated: August 31, 2026
