Pastina Recipe

This pastina is pure comfort in a bowl. Tiny pasta stars cook up soft and cozy, then get tossed in a buttery, velvety, cheesy sauce that clings to every spoonful. It’s simple, fast, and ridiculously satisfying, the kind of meal you make when you want something warm and calming without any effort. Once you try it, you’ll understand why pastina is a classic comfort food that people swear by.

• Use the right ratio of broth to pastina. Pastina cooks fast and absorbs liquid quickly, so start with enough broth to fully cook the pasta but not so much that you end up with soup. You want the pasta tender with just a little liquid left, because the milk, butter, and cheese turn that remaining broth into a creamy sauce. If it looks too dry before the pastina is tender, add a small splash of broth and keep going.
• Stir often while the pastina cooks. Tiny pasta loves to stick and clump, especially as the liquid reduces. Stir every minute or so while it simmers so it cooks evenly and stays smooth instead of turning into a paste at the bottom of the pot.
• Keep the heat low before adding dairy. Once most of the liquid is absorbed, reduce the heat to very low before adding milk, butter, cheese, and egg. High heat can cause the dairy to separate or the egg to scramble, which ruins that velvety texture. Low and slow keeps it creamy.
• Temper the egg for the smoothest texture. To avoid any chance of egg bits, whisk the egg in a small bowl with a spoonful of the hot pastina or hot broth first, then slowly stir that mixture back into the pot while stirring constantly. This helps the egg blend in and thicken the pastina into a silky, custardy sauce.
• Stir vigorously to build the creamy texture. That 4 to 5 minutes of stirring is what turns everything into a smooth, glossy bowl instead of “pasta with melted cheese.” The stirring helps the Parmesan melt evenly and helps the sauce thicken and cling to the pasta.
• Use freshly grated Parmesan if you can. Freshly grated Parmesan melts smoother and tastes richer. Pre-grated can work, but it can make the sauce a little grainy. If using pre-grated, add it slowly and stir well so it melts in smoothly.
• Adjust the thickness at the end. Pastina thickens fast as it sits. If it gets too thick, stir in a splash of warm broth or milk until it loosens back up. If it’s too loose, cook for another minute over low heat while stirring and it will tighten.
• Season at the end and taste. Broths and Parmesan can vary a lot in saltiness. Add a little salt and pepper, then taste before adding more. A final shower of Parmesan and fresh cracked pepper right before serving makes it taste extra cozy and complete.

What is pastina?

Pastina is a tiny Italian pasta, often shaped like little stars, dots, or other small shapes. It’s a classic comfort food in a lot of Italian households because it cooks quickly and turns creamy easily, especially when you mix it with broth, butter, and cheese like in this recipe.

What is the difference between orzo and pastina?

Orzo is a small, rice-shaped pasta, but pastina is even smaller and cooks faster. Orzo stays more “separate” like rice, while pastina tends to become softer and creamier, which is why it’s so good for cozy, spoonable dishes. Both are popular, but pastina is especially known as an Italian comfort-food staple.

Is pastina the same as acini di pepe?

They’re similar, but not always the same. Pastina is a general name for very tiny pasta shapes, and acini di pepe is one specific shape that looks like little round beads. You can usually use them interchangeably in creamy pastina recipes, just watch the cook time since shapes can cook at slightly different speeds.

Can I make pastina without egg?

Yes. The egg helps make the pastina extra velvety and gives it a richer, thicker texture, but you can leave it out and it will still be creamy from the butter, milk, and Parmesan. If you skip the egg and want it thicker, cook it an extra minute while stirring over low heat.

How do you store leftover pastina?

Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Pastina thickens a lot as it sits, so don’t be surprised if it sets up like a soft pasta pudding in the fridge.

Can I reheat pastina?

Yes, and the key is adding a splash of liquid. Reheat gently on the stovetop over low heat with a splash of broth or milk, stirring until it turns creamy again. The microwave works too, but use short bursts, stir often, and add a splash of liquid so it doesn’t dry out or turn gummy.

Why did my pastina turn out thick or gummy?

Pastina thickens quickly as it cools and can get gummy if it cooks too long or if the heat is too high after adding dairy and egg. Keep the heat low, stir often, and loosen it at the end with a small splash of broth or milk if needed.

Can I use water instead of broth?

Yes, but broth gives it a much deeper flavor. If you use water, you’ll want to season a little more aggressively with salt and pepper, and you may want an extra handful of Parmesan to boost the flavor.