Pastina
A traditional Italian pastina recipe made with tiny star-shaped pasta simmered in broth and finished with butter, Parmigiano Reggiano, and egg yolk for a silky, comforting bowl that’s perfect for winter days, gentle meals, or cozy nights in.
Ingredients
- 1 cup pastina stelline or similar
- 4 cups chicken broth
- 1 small carrot halved
- 1 celery rib halved
- 1 small onion halved
- 3 cloves garlic
- 1 egg yolk beaten
- 2 tablespoons grated Parmigiano Reggiano plus more for serving
- 1-2 tablespoon butter
- Salt and black pepper to taste
- 1/2 lemon juice
Instructions
- Add broth, carrot, celery, onion, and garlic to a medium pot. Bring to a simmer and cook for 12 to 15 minutes to infuse flavor. Remove the vegetables with some broth and blend until smooth and add back into the pot.
- Return the broth to a gentle boil. Add the pastina and cook according to package directions (about 8 minutes) stirring often so it doesn’t stick.
- Turn heat to low. Stir in the butter and Parmigiano until melted.
- Remove the pot from heat. Slowly drizzle in the beaten egg yolk while stirring to create a creamy, velvety texture.
- Taste and adjust salt if needed, then serve in warm bowls with more Parmigiano and black pepper and a drizzle of high quality olive oil.
Notes
Pastina thickens as it sits. Store leftovers covered in the fridge for up to 3 days. Reheat gently with broth or water to loosen.