You guys, I have to tell you about my undying love for this super easy pastina recipe. My first time? Picture a hectic weeknight, I was starving, and cooking felt like climbing a mountain. Then, this pastina recipe swooped in like a superhero, and honestly, it’s been true love ever since. I’ve made it countless times, tweaking it to pure perfection. It’s not just fast; it’s a warm hug in a bowl, surprisingly delicious for something so simple. The best part? It’s a chameleon – perfect for whatever you’re craving!
What You Need for This Pastina Recipe Dream
Alright, for this bowl of pure comfort, our pastina recipe, you’ll need just a few simple things:
- Pastina: About 1 cup (200g). Stelline (little stars) are my fave, but any tiny pasta works!
- Broth: 4 cups (1 liter) chicken or veggie. Good broth = good pastina!
- Butter: 2 tablespoons. For that silky richness.
- Parmesan Cheese: 1/2 cup (50g), freshly grated always, plus more for topping. It just melts better!
- Egg Yolk (Optional Secret!): 1 large. Makes it SO creamy. Trust me.
- Fresh Parsley: 2 tablespoons, chopped, for freshness.
- Salt & Pepper: To your heart’s content.
Swaps? Easy!
- No Parm? Pecorino is great too!
- Vegan? Olive oil for butter, nutritional yeast for cheesy vibes, and veggie broth.
- Gluten-Free? Use GF small pasta!
Timing: Your Speedy Path to Yum
This pastina recipe is a true speed demon. Seriously.
- Prep: 5 mins, tops. Just grabbing stuff.
- Cook: 10-12 mins. Tiny pasta is quick!
- Total Time: Around 15-17 minutes! Faster than takeout, way less fuss. This pastina recipe is your speedy comfort fix.
Step-by-Step to Your Perfect Pastina Recipe
Let’s do this! This pastina recipe is a breeze.
Step 1: Broth on the Boil!
Pour your broth into a saucepan, bring it to a gentle boil over medium-high heat. Lid on helps speed it up if you’re impatient like me!
Step 2: Pastina In!
Broth bubbling? Add the pastina. Stir right away so it doesn’t clump. Lower heat to a nice simmer. Cook per package directions (usually 7-9 mins) until tender.
Step 3: Egg Yolk Trick (If Using!)
While pasta cooks, whisk the egg yolk in a small bowl. When pasta’s done, slowly whisk about 1/4 cup of hot broth into the yolk. This stops it scrambling! Clever, right?
Step 4: Butter & Cheese Time!
Pastina cooked? Heat off. Stir in the butter until melted and glossy. Then, gradually stir in that lovely Parmesan until creamy. Oh yeah, this is the good part of our pastina recipe.
Step 5: Yolk & Seasoning!
Slowly stir the tempered egg yolk (if you made it) into the pasta. Stir for a minute; the heat cooks it perfectly. Season with salt and pepper – taste it! Add the parsley.
Step 6: Serve and Devour!
Ladle into bowls ASAP. Extra Parm on top is non-negotiable for me. Enjoy your amazing, comforting pastina recipe!
Recipes You May Like
Serving Your Awesome Pastina Recipe
This pastina recipe is amazing solo, but here are some fun ideas:
- Simple: Extra Parm, black pepper. Done.
- Green Boost: A swirl of pesto or some sautéed spinach.
- Protein Punch: Shredded cooked chicken or a poached egg on top.
- With Bread: Crusty bread for dipping is a must!
- Kid Favorite: It’s naturally kid-friendly! Maybe stir in some pureed carrots for hidden veg.
However you serve this pastina recipe, it’s pure comfort!
Storing Your Pastina Recipe (If Any’s Left!)
This pastina recipe is best fresh, but if you have leftovers:
- Cool & Store: Cool quickly, then pop into an airtight container in the fridge for 2-3 days.
- Reheating: Best on the stovetop with a splash of broth or water to loosen it up. Stir gently. Microwaving works in a pinch, but add liquid and stir often.
- Freezing? I’d avoid it, especially with the egg. Texture can get a bit off.
This pastina recipe is all about easy comfort, even the next day!
Why I’m Totally Smitten With This Pastina Recipe!
Okay, I’ve gushed a lot, but this pastina recipe is just that good. It’s my go-to for a reason. It’s the culinary equivalent of a cozy blanket and a good book. It’s what I make when I need something warm, simple, and utterly satisfying without any drama.
It’s more than just food; it’s a feeling. And it’s SO easy! You literally can’t mess up this pastina recipe.
So please, do yourself a favor and try this pastina recipe. Make a bowl, get comfy, and just enjoy. Then, you absolutely must come back and tell me what you thought in the comments! Did you love it? Add your own twist? I’m excited to hear! Happy cooking!
Pastina Recipe
Whip up this easy Pastina Recipe, the ultimate Italian comfort food! Quick, creamy, and delicious pasta soup perfect for a cozy meal. Try it!
Ingredients
- About 1 cup (200g) of Pastina (those cute little stars – Stelline – are my fave!, or Acini di Pepe)
- 4 cups (about 1 liter) of good quality Chicken or Veggie Broth – you pick!
- Two glorious tablespoons of Unsalted Butter
- About 1/2 cup (roughly 50g) of freshly grated Parmesan Cheese, plus a little extra for showering on top
- One large Egg Yolk (My Secret Weapon – Optional, but SO Recommended!)
- A couple of tablespoons of Fresh Parsley, chopped up nice and fine
- Salt and Freshly Ground Black Pepper, to taste
Instructions
Step 1: Broth on the Boil!
Pour your broth into a saucepan, bring it to a gentle boil over medium-high heat. Lid on helps speed it up if you're impatient like me!
Step 2: Pastina In!
Broth bubbling? Add the pastina. Stir right away so it doesn’t clump. Lower heat to a nice simmer. Cook per package directions (usually 7-9 mins) until tender.
Step 3: Egg Yolk Trick (If Using!)
While pasta cooks, whisk the egg yolk in a small bowl. When pasta’s done, slowly whisk about 1/4 cup of hot broth into the yolk. This stops it scrambling! Clever, right?
Step 4: Butter & Cheese Time!
Pastina cooked? Heat off. Stir in the butter until melted and glossy. Then, gradually stir in that lovely Parmesan until creamy. Oh yeah, this is the good part of our pastina recipe.
Step 5: Yolk & Seasoning!
Slowly stir the tempered egg yolk (if you made it) into the pasta. Stir for a minute; the heat cooks it perfectly. Season with salt and pepper – taste it! Add the parsley.
Step 6: Serve and Devour!
Ladle into bowls ASAP. Extra Parm on top is non-negotiable for me. Enjoy your amazing, comforting pastina recipe!
Notes
For an extra creamy touch, seriously, don't skip that egg yolk – it's a total game changer! And trust me, freshly grated Parmesan just melts so much better and gives the richest, most wonderful flavor. If you can't spot stelline (those cute little stars!) at the store, any tiny pasta like acini di pepe or even orzo will work beautifully. Oh, and always give it a taste and adjust the salt and pepper before serving; a little extra black pepper is always a good idea in my book!
Nutrition Information:
Yield: 2-3 servingsAmount Per Serving:Calories: Approx. 450-550 calories
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