Stelline Pastina with Parmigiano - Rossella's Cooking with Nonna
Stelline Pastina with Parmigiano - Rossella's Cooking with Nonna is a easy Italian recipe that serves 2. 190 calories per serving. Recipe by Rossella's Cooking with Nonna on YouTube.
Prep: 5 min | Cook: 8 min | Total: 18 min
Cost: $23.98 total, $11.99 per serving
Ingredients
- 4 cups Water (for boiling the broth)
- 2 cubes Italian Bouillon Cubes (Mild flavor; can use chicken, beef, or vegetable bouillon)
- 50 g Stellina Pastina (Star‑shaped tiny pasta; about half a standard 100 g box)
- 15 g Parmigiano-Reggiano Cheese (Freshly grated; about 2 tablespoons)
Instructions
Boil Water
Pour 4 cups of water into a saucepan and bring to a rolling boil over medium‑high heat.
Time: PT5M
Temperature: 100°C
Dissolve Bouillon
Add the 2 bouillon cubes to the boiling water and stir until completely dissolved.
Time: PT1M
Add Pastina
Stir in 50 g of Stellina pastina, return to a gentle boil, and cook for about 4‑5 minutes, stirring occasionally to prevent sticking.
Time: PT5M
Remove from Heat
Turn off the stove and let the pastina sit for 1 minute; the residual heat will finish cooking it.
Time: PT1M
Grate Cheese
While the pasta rests, grate the Parmigiano-Reggiano cheese using a fine grater.
Time: PT1M
Combine and Serve
Transfer the hot pastina to a bowl, sprinkle the grated cheese on top, and toss gently until the cheese melts into the broth.
Time: PT1M
Nutrition Facts
- Calories
- 190
- Protein
- 9 g
- Carbohydrates
- 22 g
- Fat
- 6 g
- Fiber
- 1 g
Dietary info: Vegetarian (if using vegetable bouillon), Kid friendly
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Italian Bouillon Cubes: bouillon powder, homemade broth
- Instead of Stellina Pastina: orzo, tiny stars, broken spaghetti
- Instead of Parmigiano-Reggiano Cheese: Pecorino Romano, Grana Padano
Equipment Needed
- Saucepan
- Stove
- Grater
- Wooden Spoon
- Measuring Cup
- Bowl
Critical Steps — Do Not Skip
- Dissolving the bouillon cubes fully before adding pasta
- Cooking the pastina just shy of full doneness to avoid mushiness
- Adding the cheese off the heat to preserve its flavor and texture
Chef Tips from the Video
- Use freshly grated Parmigiano‑Reggiano for the best aroma; pre‑grated cheese contains anti‑caking agents that affect melt.
- If you like a richer broth, replace half the water with low‑sodium chicken stock.
- A pinch of freshly cracked black pepper adds a subtle warmth without overpowering the delicate flavor.
Troubleshooting
Pastina turns mushy.
Cook it 1‑2 minutes less than the package time and remove from heat promptly; residual heat will finish cooking without over‑softening.
Bouillon cubes don’t dissolve completely.
Crush the cubes with the back of a spoon before adding, and stir vigorously until the broth is clear.
Cheese clumps instead of melting.
Add the grated cheese while the pasta is still hot but off the direct flame, and stir gently to allow the cheese to melt evenly.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat gently on the stove with a splash of water.
Freezer: Not recommended – the pasta may become mushy after thawing.
Room temperature: Consume within 1 hour of preparation; pastina is best served hot.
Make-Ahead Tips
- Grate the Parmigiano-Reggiano a day ahead and store in a sealed container in the fridge.
- Prepare bouillon cubes in a small zip‑top bag for quick measuring.
Frequently Asked Questions
What is the cultural significance and history of Stellina Pastina with Parmigiano in Italian cuisine?
Pastina, meaning “little pasta,” has been a staple in Italian households for generations, especially as a soothing dish for children and the ill. The star‑shaped Stellina version became popular in the early 20th century as a fun, bite‑size pasta that cooks in minutes, embodying the Italian value of simple, comforting food.
What are the traditional regional variations of pastina in Italy?
In northern Italy, pastina is often served in a clear broth with a drizzle of olive oil, while in the south it may be enriched with tomato sauce or a splash of milk. Some families add tiny meatballs or peas, but the classic Nonna style is broth‑based with generous Parmigiano.
How is pastina traditionally served in Italian households?
Traditionally, pastina is ladled into a shallow bowl, topped with freshly grated Parmigiano‑Reggiano, and eaten immediately while hot. It’s common to serve it as a first‑course (primo) for children, or as a comforting snack when someone feels under the weather.
What occasions or celebrations is pastina commonly associated with in Italian culture?
Pastina is not tied to a specific holiday, but it appears frequently at family gatherings, after‑school snacks, and especially during illness because Italians consider it “food medicine” that soothes the stomach and lifts spirits.
What authentic ingredients are essential for traditional Stellina Pastina with Parmigiano?
The authentic ingredients are high‑quality Stellina pastina, a mild Italian bouillon (or homemade broth), and freshly grated Parmigiano‑Reggiano cheese. Salt and pepper are optional, but the simplicity lets the cheese shine.
What other Italian dishes pair well with Stellina Pastina with Parmigiano?
Pair it with a simple green salad dressed with lemon and olive oil, or serve alongside a slice of crusty Italian bread. For a fuller meal, add a side of sautéed spinach or a light minestrone soup.
What makes Stellina Pastina with Parmigiano special in Italian comfort food?
Its speed, minimal ingredients, and the comforting combination of warm broth and melty cheese capture the essence of Italian home cooking—simple, nourishing, and made with love. The star shape also adds a playful visual cue that kids adore.
What are the most common mistakes to avoid when making Stellina Pastina with Parmigiano?
The biggest errors are overcooking the tiny pasta, which turns mushy, and adding the cheese while the pot is still on high heat, which can cause clumping. Follow the timing guidelines and stir the cheese in off the flame for a smooth finish.
Why does this pastina recipe use bouillon cubes instead of plain water or stock?
Bouillon cubes provide a concentrated, consistent flavor that infuses the tiny pasta quickly, essential for a dish that cooks in under ten minutes. Using plain water would result in a bland broth, while homemade stock takes longer to prepare.
What does the YouTube channel Rossella's Cooking with Nonna specialize in?
Rossella's Cooking with Nonna focuses on traditional Italian family recipes passed down through generations, emphasizing comfort foods, quick meals, and the stories behind each dish, all presented with warm, home‑style storytelling.
How does the YouTube channel Rossella's Cooking with Nonna's approach to Italian cooking differ from other Italian cooking channels?
Rossella blends personal family anecdotes with step‑by‑step instructions, often highlighting regional variations and cultural context. Unlike many channels that chase gourmet trends, Rossella stays true to humble, everyday dishes that evoke nostalgia and simplicity.
Last updated: August 30, 2026
