How To Make Pastina

Ingredients

• 1 cup Chicken Stock (low‑sodium, homemade or store‑bought)
• 1 cup Pastina (or small star‑shaped pasta) (tiny pasta; substitute with orzo or acini di pepe if unavailable)
• 0.5 cup Parmesan Cheese (freshly grated Parmigiano‑Reggiano)
• 4 tablespoon Unsalted Butter (cut into cubes, softened)
• 2 tablespoon Extra Virgin Olive Oil (for finishing, adds flavor)
• 0.25 teaspoon Salt (pinch; optional because stock and cheese are salty)
• 0.25 teaspoon Black Pepper (freshly ground, pinch)
• 1 each Egg (lightly beaten; optional for added texture)

Instructions

1. Heat the Stock

   Place the saucepan over medium‑high heat and pour in 1 cup of chicken stock. Bring to a gentle boil, watching closely so it doesn’t boil over.

   Time: PT2M

2. Add Pastina

   Stir in 1 cup of pastina. Reduce heat to a low simmer and let the pasta cook, stirring every 2‑3 minutes.

   Time: PT5M

3. Achieve Porridge Consistency

   Continue to simmer until most of the liquid is absorbed and the mixture reaches a thick, porridge‑like consistency (about 2 minutes more).

   Time: PT2M

4. Finish with Butter, Cheese & Olive Oil

   Remove the pan from heat. Stir in 4 Tbsp butter, 2 Tbsp extra virgin olive oil, and ½ cup grated Parmesan until fully melted and incorporated.

   Time: PT1M

5. Optional Egg Enrichment

   If using, drizzle the lightly beaten egg over the hot soup and stir gently; the residual heat will cook the egg, creating silky ribbons.

   Time: PT1M

6. Season and Serve

   Add a pinch of salt and pepper if needed, give a final stir, and serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

10 g

Fiber

1 g