Italian pastina recipe
Italian pastina recipe is a easy Italian recipe that serves 4. 335 calories per serving. Recipe by Al Dente Diva on YouTube.
Prep: 7 min | Cook: 16 min | Total: 33 min
Cost: $4.27 total, $1.07 per serving
Ingredients
- 1 cup Pastina (small star-shaped pasta)
- 4 cup Chicken Broth (low-sodium)
- 2 tablespoon Unsalted Butter (cut into small pieces)
- 0.5 cup Whole Milk (full-fat for richness)
- 1 piece Large Egg (beaten)
- 0.25 cup Parmesan Cheese (freshly grated)
- to taste pinch Salt
- to taste pinch Black Pepper
Instructions
Gather Ingredients and Equipment
Measure out all ingredients, grate the Parmesan, and have the saucepan, spoon, whisk, and other tools ready.
Time: PT5M
Boil the Chicken Broth
Pour the chicken broth into the saucepan and bring to a rolling boil over medium‑high heat.
Time: PT5M
Temperature: 212°F
Cook the Pastina
Add the pastina to the boiling broth and cook, stirring occasionally, until al dente, about 5 minutes.
Time: PT5M
Temperature: 212°F
Add Butter and Milk
Reduce heat to low, stir in the butter until fully melted, then pour in the milk and mix gently.
Time: PT2M
Temperature: 200°F
Adjust Consistency (Optional)
If you prefer a thinner soup, stir in an extra splash of chicken broth.
Time: PT1M
Prepare Egg‑Cheese Mixture
In a small bowl, beat the egg together with the grated Parmesan until smooth.
Time: PT2M
Incorporate Egg Mixture
Remove the saucepan from the heat. Quickly stir in the egg‑Parmesan mixture; the residual heat will gently cook the egg, creating a creamy texture.
Time: PT2M
Season and Serve
Season with salt and black pepper to taste, ladle into bowls, and enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 335
- Protein
- 12g
- Carbohydrates
- 35g
- Fat
- 12g
- Fiber
- 1g
Dietary info: Comfort Food, High Protein
Allergens: Milk, Egg, Wheat (gluten)
Ingredient Substitutions
- Instead of Pastina: Orzo, Acini di pepe
- Instead of Chicken Broth: Vegetable broth, Water with bouillon cube
- Instead of Unsalted Butter: Margarine, Olive oil
- Instead of Whole Milk: Almond milk (omit for dairy-free), Soy milk
- Instead of Large Egg: Egg substitute (for vegans)
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
Equipment Needed
- Saucepan
- Ladle (optional)
- Wooden Spoon
- Measuring Cups
- Whisk
- Fine Grater
- Serving Bowl
Critical Steps — Do Not Skip
- Boil the chicken broth
- Cook pastina until al dente
- Incorporate the egg‑cheese mixture off the heat for a creamy texture
Chef Tips from the Video
- Use tiny star‑shaped pastina for a bite‑size comforting texture.
- Choose low‑sodium broth so you can control the final salt level.
- Finish with a drizzle of extra‑virgin olive oil for added richness.
- Garnish with a sprinkle of fresh parsley for color and freshness.
Troubleshooting
Pastina becomes mushy.
Cook only until al dente (about 5 minutes) and test frequently. If overcooked, rinse briefly with cold water to stop cooking.
Egg curdles and forms lumps.
Remove the pot from heat before adding the egg mixture, whisk the egg and cheese well, and stir quickly to create a smooth sauce.
Soup is too thick.
Stir in additional chicken broth or milk 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 or milk if needed.
Freezer: Not recommended to freeze, as the pasta may become mushy.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare chicken broth ahead of time and store it refrigerated.
- Cook the pastina al dente, cool quickly, and refrigerate; add the egg‑cheese mixture only when reheating.
- Grate Parmesan in advance and keep it covered in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Pastina Italian Penicillin in Italian home cooking?
Pastina has long been a staple in Italian households as a quick, soothing dish for children and the ill. Its nickname "Italian Penicillin" reflects the belief that the warm broth, soft pasta, and nourishing ingredients help comfort a sore stomach and speed recovery.
What are the traditional regional variations of Pastina in Italian cuisine?
In northern Italy, tiny pastina is often served in clear chicken or beef broth, sometimes enriched with butter and Parmesan. Southern regions may add a splash of olive oil or a pinch of red pepper for a subtle kick, but the core concept of a simple broth‑based pasta remains consistent.
How is Pastina traditionally served in Italy during illness or recovery?
When someone is under the weather, Italians serve Pastina in a gentle chicken or vegetable broth, often topped with a pat of butter and a sprinkle of grated cheese. The dish is served warm, easy to swallow, and provides both hydration and light nutrition.
What occasions or celebrations is Pastina commonly associated with in Italian culture?
Pastina is most commonly associated with everyday comfort rather than formal celebrations. It appears at family gatherings for children, after school snacks, and as a soothing night‑time meal during cold or flu season.
How does Pastina fit into the broader Italian comfort food tradition?
Italian comfort food emphasizes simple, high‑quality ingredients prepared quickly. Pastina embodies this philosophy by using pantry staples—pasta, broth, butter, and cheese—to create a warm, nourishing bowl that feels like a culinary hug.
What are the authentic traditional ingredients for Pastina Italian Penicillin versus acceptable substitutes?
Authentic ingredients include tiny pastina pasta, low‑sodium chicken broth, unsalted butter, whole milk, a fresh egg, and grated Parmesan cheese. Acceptable substitutes are vegetable broth for a vegetarian version, olive oil or margarine for butter, and Pecorino Romano or Grana Padano in place of Parmesan.
What are the most common mistakes to avoid when making Pastina Italian Penicillin at home?
Common errors include overcooking the pastina, which makes it mushy, and adding the egg mixture while the pot is still boiling, which can cause curdling. Also, neglecting to season the broth can result in a bland soup.
Why does this Pastina recipe add an egg and Parmesan cheese off the heat instead of cooking them directly?
Adding the egg‑cheese mixture off the heat allows the residual heat to gently thicken the soup without scrambling the egg. This technique creates a silky, creamy texture that coats the pasta beautifully.
How do I know when the Pastina is done cooking and the egg‑cheese mixture has reached the right creamy texture?
The pastina is done when it is al dente—tender but still firm to the bite, usually after about 5 minutes. After stirring in the egg mixture, the soup should thicken slightly and coat the spoon; if you see curdled bits, it was over‑cooked.
What does the YouTube channel Al Dente Diva specialize in?
The YouTube channel Al Dente Diva specializes in approachable Italian cooking, focusing on classic comfort dishes, quick weeknight meals, and technique‑focused tutorials that help home cooks master authentic flavors with confidence.
Last updated: August 30, 2026
