Pastina! Easy to make and fun to eat
Pastina! Easy to make and fun to eat!! is a easy Italian recipe that serves 2. 700 calories per serving. Recipe by Vic Dibitetto on YouTube.
Prep: 5 min | Cook: 6 min | Total: 16 min
Cost: $3.05 total, $1.53 per serving
Ingredients
- 4 cups Water (enough to fill the pot, about 1 liter)
- 12 ounces Pastina (star‑shaped pasta) (small star‑shaped pasta, also called pastina)
- 1 teaspoon Salt (kosher or table salt)
- 2 tablespoons Unsalted Butter (cut into small pieces for quick melting)
Instructions
Fill the pot with water
Place the medium saucepot on the countertop and pour 4 cups of water into it using a measuring cup.
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Bring water to a rolling boil
Set the gas stove to medium‑high heat and turn the burner on. Cover the pot to speed up boiling.
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Season and add pastina
Stir in 1 teaspoon of salt, then add the 12 oz of star‑shaped pastina. Give it a quick swirl with the wooden spoon.
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Cook the pastina
Let the pasta boil for about 3 minutes, stirring every few seconds. Taste for an al dente texture.
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Drain the pasta
Turn off the heat and carefully pour the hot pasta into a colander placed in the sink. Watch out for steam.
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Add butter and toss
Return the drained pasta to the serving bowl, add the 2 Tbsp of butter, and toss until the butter melts and coats every piece.
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Serve immediately
Plate the buttery pastina while it’s still hot. Enjoy the simple comfort of this Italian classic.
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Nutrition Facts
- Calories
- 700
- Protein
- 12g
- Carbohydrates
- 100g
- Fat
- 30g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of Pastina (star‑shaped pasta): Orzo, Acini di pepe
- Instead of Unsalted Butter: Olive oil, Margarine
Equipment Needed
- Medium Saucepot (Mama pot)
- Gas stove
- Wooden spoon
- Colander
- Serving bowl
- Measuring cup
- Butter knife (optional)
Critical Steps — Do Not Skip
- Bring water to a rolling boil
- Cook pastina for the correct time (about 3 minutes)
- Drain the hot pasta safely
- Toss butter while pasta is still hot
Chef Tips from the Video
- Salt the water generously; it’s the only seasoning for the pasta itself.
- Use a wooden spoon to avoid scratching non‑stick pots.
- Serve the dish immediately for the best buttery sheen.
Troubleshooting
Pasta turns mushy.
Reduce cooking time by 30 seconds, stir frequently, and use plenty of water to keep the pasta moving.
Butter does not melt or coat the pasta.
Add butter while the pasta is still steaming hot and toss immediately; if needed, add a splash of reserved cooking water.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently and add a pat of butter or a splash of water.
Freezer: Not recommended; pasta may become mushy after freezing.
Room temperature: Consume within 2 hours of cooking; do not leave at room temperature longer.
Make-Ahead Tips
- Cook the pastina slightly al dente, cool, and store in the fridge.
- Reheat in the microwave with a small pat of butter and a splash of water.
- Add extra butter after reheating for a fresh, glossy finish.
Frequently Asked Questions
What is the cultural significance and history of pastina in Italian cuisine?
Pastina, meaning “tiny pasta,” has long been a staple in Italian households, especially for children and the elderly. Its small size cooks quickly, making it ideal for quick meals, comfort food, and even for weaning babies.
What are traditional regional variations of pastina in Italy?
In northern Italy, pastina is often served in broth or with butter and cheese, while southern regions may add tomato sauce or a light meat broth. Some families use tiny star shapes, others prefer acini di pepe or orzo.
How is pastina traditionally served in Italian households?
The classic Italian way is to boil the tiny pasta, drain it, and finish it with a generous knob of butter (or a drizzle of olive oil) and a sprinkle of grated cheese. It is eaten hot, often with the edges first because they cool slightly faster.
What occasions or celebrations is pastina associated with in Italian culture?
Pastina is not tied to a specific holiday but is a go‑to comfort dish for everyday meals, sick days, and family gatherings where a quick, soothing food is needed. It’s also a nostalgic dish served at children’s birthday parties in many Italian families.
How does pastina fit into the broader Italian cuisine tradition?
Pastina embodies the Italian principle of simplicity: high‑quality ingredients, minimal preparation, and respect for the pasta itself. It showcases how a humble grain can become a comforting, satisfying dish when paired with butter or broth.
What are the authentic traditional ingredients for pastina versus acceptable substitutes?
Authentic pastina uses durum‑wheat semolina pasta, salt, and butter (or olive oil). Acceptable substitutes include other tiny pastas like orzo, a pinch of cheese instead of butter, or a drizzle of high‑quality olive oil for a vegan version.
What other Italian dishes pair well with simple butter pastina?
Simple butter pastina pairs nicely with a light green salad, roasted vegetables, or a protein such as grilled chicken or sautéed shrimp. It also works as a side to richer sauces like Bolognese or mushroom ragù.
What are the most common mistakes to avoid when making pastina?
Common errors include overcooking the pasta, not using enough salted water, and adding butter after the pasta has cooled. Over‑stirring can also break the tiny shapes, so stir gently and only as needed.
How do I know when pastina is done cooking?
Pastina is done when it is tender but still has a slight bite (al dente). Taste a piece after about 2½‑3 minutes; it should be soft yet firm enough to resist mushiness.
What does the YouTube channel Vic Dibitetto specialize in?
The YouTube channel Vic Dibitetto focuses on casual, humor‑filled cooking videos that showcase everyday comfort foods and quick meals. Vic’s style blends storytelling with straightforward, no‑fuss recipes that are easy for home cooks to replicate.
Last updated: August 31, 2026
