Stelline Pastina with Parmigiano - Rossella's Cooking with Nonna

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

1. 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

2. Dissolve Bouillon

   Add the 2 bouillon cubes to the boiling water and stir until completely dissolved.

   Time: PT1M

3. 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

4. Remove from Heat

   Turn off the stove and let the pastina sit for 1 minute; the residual heat will finish cooking it.

   Time: PT1M

5. Grate Cheese

   While the pasta rests, grate the Parmigiano-Reggiano cheese using a fine grater.

   Time: PT1M

6. 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