Pastina

Pastina is classic Italian comfort food. It’s the kind of dish that a mom might serve her kids when they are feeling under the weather, and is often one of the first solid foods a baby might eat. It’s a nostalgic childhood treat in Italy and something your kids are sure to enjoy as well.

The preparation of this dish is simple. Small-shaped pasta is cooked with broth until most of the liquid is absorbed. While the mixture is still warm, an egg is immediately stirred into the mixture. I like to add some grated Parmesan cheese along with the egg for added flavor and creaminess. The seasoning is simple: Just a bit of black pepper and maybe a pinch of salt, depending on the saltiness of your broth and cheese.

Pastina is Italian for “tiny pasta.” Depending on the brand, you will sometimes find this diminutive pasta labeled pastina on the box. If you have trouble finding pasta specifically labeled pastina, there are many small pasta varieties that will work with this recipe. Try acini de pepe (Italian for “peppercorns”), anellini (“little rings”), stelline (“little stars”), funghetti (“little mushrooms”), or alfabeti (“alphabets”).

Pastina is a very small pasta shape that is different from orzo. While orzo is a small, rice-shaped pasta, it is a bit larger than pastina.

No. In this recipe, one egg is added to the cooked pastina and the dish is stirred together quickly; the residual heat from the boiled pasta cooks the egg immediately. This adds rich flavor and creamy texture to the dish.