Pastina Authentic Italian Recipe

Craving more pasta recipes? Try my Boursin cheese pasta, Gigi Hadid pasta, and pesto pasta bake next. If you’re looking for the Italian equivalent of a warm bowl of chicken noodle soup, this is it. Featuring teeny tiny pasta pieces swimming in a buttery cheese sauce, it’s the most comforting and, frankly, the most nostalgic dish to add to your comfort food rotation. Thank you to my Zia Rosa (my aunty in Italy) for sharing her authentic recipe with us all today!

Why I love this recipe

So comforting. It’s not called ‘Italian penicillin’ for nothing. I used to enjoy this as a child and now adult whenever I need something cozy. A one pot dish. Which means clean-up is super quick. It’s fast to make. The tinier the pasta, the faster it cooks, and this is quite literally the smallest pasta ever. Seriously, set your timer to 5 minutes because that is all it will take. Versatile. I kept this recipe simple, but you’re welcome to spice it up, add protein, or change the consistency to make it more like pasta soup.

Ingredients needed

Pastina. This is a very specific type of tiny star-shaped pasta that’s even smaller than orzo. Look for it in your grocery store’s pasta aisle. Water. To cook the pasta. Butter. For flavor. I prefer unsalted butter, but if salted butter is all you have, just keep that in mind before adding more salt. Parmesan cheese. Use freshly grated parmesan cheese for maximum flavor and meltiness. Alternatively, use pecorino romano. Salt and black pepper. To taste.

How to prepare pastina

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Translated to ‘little pasta,’ pastina is a type of very small pasta that’s typically shaped into tiny stars or tubes. Made from wheat flour and eggs, it’s a popular dish served to kids with a simple, silky butter sauce. It’s also affectionately known as ‘Italian penicillin’ because of its healing properties. Step 3- Serve. Season to taste with a pinch of salt and pepper, then serve.

Arman’s recipe tips

Cook in broth. For more flavor, swap the water for chicken broth or vegetable broth. Stir often. We’re cooking this pasta until most of the liquid has been absorbed, so you’ll want to keep an eye on it and stir it very often so it doesn’t burn. Top with a drizzle of olive oil. If the pasta isn’t going to be served immediately, I suggest stirring in a light drizzle of extra virgin olive oil. It’ll keep the pasta from becoming too starchy and sticking together.

Storage instructions

To store: Leftovers can be stored in an airtight container in the fridge for up to five days.

Enhance with aromatics. Lightly sauté onion and garlic in butter, then fold it into the cooked pasta. Make pastina soup. This pasta will have a consistency similar to risotto. If you want more of a soup-like consistency, add more broth right before serving. Add protein. To make a heartier dish, add cooked and shredded chicken, shrimp, or grilled steak. Or add veggies. Try thinly sliced carrots, celery, broccoli, or spinach. Garnish. Top the cooked pasta with fresh parsley or fresh lemon zest.

To freeze: Let leftovers cool completely, then store them in a shallow container in the freezer for up to three months. Reheating: Microwave leftovers in 30-second intervals or rehat in a saucepan over medium heat until warm. Add a splash of water or broth if needed.