How To Make Pastina
How To Make Pastina is a easy Italian recipe that serves 2. 250 calories per serving. Recipe by Godfather BBQ & Italian on YouTube.
Prep: 5 min | Cook: 10 min | Total: 20 min
Cost: $14.91 total, $7.46 per serving
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
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
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
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
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
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
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
Dietary info: Contains dairy, Contains egg, Contains gluten
Allergens: dairy, egg, gluten
Ingredient Substitutions
- Instead of Chicken Stock: water, vegetable stock
- Instead of Pastina (or small star‑shaped pasta): orzo, acini di pepe
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
- Instead of Unsalted Butter: margarine, extra virgin olive oil
- Instead of Extra Virgin Olive Oil: light olive oil, vegetable oil
- Instead of Black Pepper: white pepper
Equipment Needed
- Saucepan
- Wooden Spoon
- Measuring Cup
- Box Grater
- Small Bowl
Critical Steps — Do Not Skip
- Bring the chicken stock to a gentle boil before adding pasta.
- Stir the pastina frequently to avoid sticking.
- Achieve a porridge‑like consistency before adding dairy.
- Incorporate butter, olive oil, and Parmesan off the heat to prevent separation.
Chef Tips from the Video
- Use extra‑virgin olive oil for a bright finish.
- Grate Parmesan fresh at the moment of cooking for maximum flavor.
- A pinch of nutmeg can be added for an extra comforting note.
Troubleshooting
Pasta is too mushy.
Reduce cooking time by 1‑2 minutes next time, or use a slightly larger pot to give more liquid for the pasta to absorb.
Soup is too watery.
Continue simmering uncovered until the liquid reduces to a thick, porridge‑like consistency.
Egg curdles when added.
Remove the pot from heat completely, let it sit for 30 seconds, then slowly drizzle the beaten egg while stirring continuously.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently with a splash of stock or milk.
Freezer: Not recommended; pasta texture degrades after freezing.
Room temperature: Do not leave out longer than 2 hours due to perishable dairy and egg.
Make-Ahead Tips
- Cool the soup quickly and store in the fridge; reheat with extra stock or milk to restore creaminess.
- The egg can be omitted for make‑ahead batches and added fresh when reheating.
Frequently Asked Questions
What is the cultural significance and history of Italian Penicillin Pastina in Italian cuisine?
Pastina, often called "Italian penicillin," has long been a comfort food for sick children and adults in Italy. The tiny pasta cooked in broth is easy to digest, soothing, and traditionally served with a splash of butter and cheese to add calories and flavor during recovery.
What are the traditional regional variations of pastina in Italian home cooking?
In northern Italy, pastina is frequently cooked in a light chicken or beef broth and finished with butter and Parmesan. Southern families may add a drizzle of extra‑virgin olive oil or a whisked egg for extra richness, while some regions use milk instead of stock for a creamier texture.
How is pastina traditionally served in Italy when someone is ill?
It is served hot in a shallow bowl, often with a generous sprinkle of grated Parmesan, a pat of butter, and sometimes a whisked egg folded in at the end. The soup is eaten slowly to provide warmth and nourishment without overwhelming the stomach.
What occasions or celebrations is pastina traditionally associated with in Italian culture?
Pastina is most commonly associated with comforting sick days, but it also appears at informal family gatherings, after‑school snacks, and as a quick lunch for children. Its simplicity makes it a go‑to dish for busy weekdays.
What authentic ingredients are essential for traditional Italian penicillin pastina versus acceptable substitutes?
The authentic recipe uses chicken stock, tiny pastina (or acini di pepe), freshly grated Parmesan, butter, and extra‑virgin olive oil. Acceptable substitutes include vegetable stock, orzo or small shells for the pasta, Pecorino Romano for cheese, and a splash of milk when re‑heating.
What other Italian dishes pair well with pastina as a comforting meal?
Pastina pairs nicely with a simple green salad dressed with lemon, a slice of crusty Italian bread, or a side of roasted vegetables. For a fuller meal, serve it alongside a light chicken piccata or a mild tomato‑based sauce.
What are the most common mistakes to avoid when making Italian penicillin pastina?
Common mistakes include overcooking the tiny pasta until it disintegrates, letting the broth boil violently which can cause overflow, and adding butter or cheese while the soup is still boiling, which can cause the fats to separate.
Why does this pastina recipe add butter, olive oil, and Parmesan off the heat instead of cooking them together with the stock?
Adding the dairy and oil off the heat preserves their smooth, glossy texture and prevents the fats from separating. The gentle heat allows the cheese to melt evenly and the butter to emulsify without curdling.
Can I make this pastina ahead of time and how should I store it?
Yes, you can prepare it up to a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stove, adding a splash of stock or milk to restore the creamy consistency.
What does the YouTube channel Godfather BBQ & Italian specialize in?
The YouTube channel Godfather BBQ & Italian specializes in blending classic Italian home cooking with American BBQ techniques, offering hearty, comfort‑focused recipes that often incorporate family stories and practical cooking tips.
How does the YouTube channel Godfather BBQ & Italian's approach to Italian comfort food differ from other Italian cooking channels?
Godfather BBQ & Italian emphasizes quick, pantry‑friendly meals that can be made with limited equipment, often adding a smoky or BBQ twist. The host also shares personal anecdotes, making the recipes feel like family traditions rather than formal culinary demonstrations.
Last updated: August 30, 2026
