Nonna's pastina is the best medicine

Ingredients

• 4 cups Water (for boiling the pasta)
• 1 cup Pastina (star‑shaped small pasta) (about 200 g; any small pasta shape works)
• 1 teaspoon Salt (adds flavor to the cooking water)
• 1 tablespoon Unsalted Butter (cut into small pieces for quick melting)
• 2 tablespoons Parmesan Cheese, grated (optional, adds savory depth)

Instructions

1. Boil Water

   Fill the large pot with 4 cups of water, add 1 tsp salt, and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: 100°C

2. Cook Pastina

   Add 1 cup pastina to the boiling water, stir gently, and cook for 8‑10 minutes until the pasta is tender but still slightly al dente.

   Time: PT10M

   Temperature: 100°C

3. Drain Pasta

   When the pastina is done, pour the pot through a colander, reserving a splash of cooking water if you like a looser sauce.

   Time: PT1M

4. Add Butter

   Return the drained pastina to the pot, add 1 tbsp butter, and toss over low heat until the butter is fully melted and evenly coats the pasta.

   Time: PT2M

   Temperature: low heat

5. Finish with Cheese (Optional)

   Sprinkle 2 tbsp grated Parmesan over the buttered pastina, stir gently until the cheese melts into a silky coating.

   Time: PT1M

6. Serve

   Transfer the pastina to bowls, serve immediately while warm. Enjoy the nostalgic comfort!

   Time: PT1M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

6 g

Fiber

2 g