Pastina - Italy's comfort food

Ingredients

• 1 L Chicken Stock (low‑sodium, homemade or store‑bought)
• 1 cup Pastina (star‑shaped) (small star‑shaped pasta, about 100 g)
• 2 Tbsp Unsalted Butter (cut into cubes, room temperature)
• 1 Large Egg (room temperature)
• 1/2 cup Parmesan Cheese (freshly grated)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Bring Stock to a Boil

   Pour the chicken stock into a large pot and bring it to a rolling boil over medium‑high heat.

   Time: PT5M

   Temperature: 100°C

2. Cook Pastina and Butter

   Add the star‑shaped pastina and 2 Tbsp butter to the boiling stock. Reduce to a gentle simmer and cook, stirring occasionally, until the pasta is plump and al dente (about 7 minutes).

   Time: PT7M

   Temperature: 100°C

3. Season the Soup

   Season the broth with salt and freshly ground black pepper. If you like extra richness, stir in an additional 1 Tbsp butter.

   Time: PT1M

4. Temper the Egg

   In a small bowl, beat the egg. Slowly drizzle about half of the hot pasta broth into the beaten egg while whisking constantly. Once combined, return the egg mixture to the pot off the heat and stir gently to create a silky texture.

   Time: PT3M

5. Finish with Parmesan

   Stir in the freshly grated Parmesan cheese until fully melted and the soup is creamy.

   Time: PT2M

6. Serve

   Ladle the soup into bowls, garnish with a little extra Parmesan if desired, and serve immediately.

   Time: PT0M

Nutrition Facts

Calories

415

Protein

15 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g