Pastina is what your Nonna gives you when you're sick. It's creamy and buttery....I like it with shredded chicken. You can make it as thick or thin as you would like, but we usually make it fairly thick with a bit of fresh chicken stock poured over the top. Use the traditional star shaped pasta for extra points.

  • 1/2 cup pastina
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1 teaspoon butter
  • 1 tablespoon freshly grated cheese like Parmigiano, Fontina or any of the Pecorinos in the case
  • Fresh ground pepper
  1. Bring two cups of stock to boil in small saucepan.
  2. Add pastina and salt and cook until most of the water is absorbed, 3-4 minutes.
  3. Turn off heat and stir in egg, letting it cook in the hot pasta. Temper it in slowly so you don't get scrambled eggs!
  4. Add butter, cheese and pepper. I like to top it with a bit of warmed stock, chicken or other protein.