Pastina is the cure-all Italian dish you should probably learn how to make.
The small size of pastina makes it ideal for adding into soups or stews, and to createrisotto-like dishes.
We used star-shaped pasta to create our version of a classic pastina recipe.
Credit:Rachel Marek
Likechicken noodle soup, it’s a comforting and nostalgic go-to meal when Italians are feeling under the weather.
Making pastina starts with boiling the small pasta in chicken broth.
Once the pasta is tender, stir in milk, butter, and grated Parmesan cheese.
The results are rich, creamy, and satisfying.
The creamy texture reminded our Test Kitchen tasters of a classic risotto made with chicken broth.
Freshly cracked black pepper is the perfect finish, and a little extra gratedParmesan cheesedoesn’t hurt either.
Serve this dish immediately, as it thickens up as it cools.
Other favorite variations can include pastina with butter and cheese, a beaten egg, or vegetables.
Add the pastina and stir well.
Remove the pasta from heat and stir in the milk and room temperature butter.
Stir well until the butter is fully melted and incorporated into the dish.
Stir in 3 Tbsp.
of the grated Parmesan cheese.
You won’t want to skip this step.
Test Kitchen Tip:For the best results, serve the pastina while warm.
This dish thickens upon standing and will no longer be as creamy.
If the pasta thickens too much, add a touch more warm milk to thin it out.
you’ve got the option to also reheat in the microwave.
Garnish and re-season as desired before serving.
2,000 calories a day is used for general nutrition advice.
