This easy pastina recipe might just be the ultimate cure all. Whether it’s a cold, the flu, a little heartache or you just need something delicious in 10 minutes, this buttery bowl of goodness is the answer. Tiny pastina (literally “little pasta” in Italian) is cooked in chicken stock then finished with butter and parmesan. When there’s nothing I feel like eating, this somehow brings me back to life! The whole family will devour it, no matter their age.
Hi! I don't know about you, but I completely lose my appetite when I'm sick. There are very few things I can face eating, but somehow a little bowl of buttery pastina always hits the spot. The term 'comfort food' gets thrown around a lot, but this really is the definition of it for me.
It comes together in less than 10 minutes with just a few simple ingredients, and there’s something about those tiny little stars that instantly puts a smile on my face. I hope this recipe can bring you a little comfort when you need it most.
Ingredients
Pastina - Pastina means “little pasta” in Italian and refers to a variety of tiny pasta shapes. I use stelline (little stars) here, but any tiny pasta shape will work, including annellini and acini di pepe.
Stock - I use chicken stock, but use vegetable stock if you prefer. Try to use a really good quality one as it will make a huge difference to the end result.
Butter - I prefer unsalted butter as this dish can get salty quite quickly with the stock and parmesan. Salted will work too, just taste before adding any extra salt.
Parmesan - Freshly grate your own. Pre-grated cheese is full of additives and won't melt in as nicely. Substitute with Grana Padano or Pecorino Romano, but use a little less Pecorino as it’s saltier than parmesan.
Optional finishing touches
Lemon juice - This actually isn't optional for me! This dish really benefits from a little zing to cut through the richness of the butter and parmesan.
Black pepper - I like to add ¼-½ teaspoon of freshly cracked black pepper, but add as much or as little as you like.
Herbs - Some finely chopped Italian parsley, thyme or rosemary adds a lovely bit of freshness and flavor if you wish.
How to make pastina
The full ingredient list and detailed method are in the recipe card below. This is a quick visual reference.
1. Bring stock to a boil, then add the pastina.
2. Lower to a simmer and stir often to stop the pastina sticking.
3. Simmer for 7-8 minutes until tender, with a shallow layer of stock remaining. Add more stock if you prefer it soupier.
4. Remove from the heat and stir through the butter until melted.
5. Add the parmesan in two additions, stirring until the first has melted before adding the second.
6. Optional but highly recommended, finish with a generous squeeze of lemon juice.
My top tip
Pastina can be served anywhere from brothy and soupy to thick and risotto like. I tested this recipe several times and settled somewhere in the middle, but the consistency is completely up to you. Use more stock for a soupier pastina or less for a thicker, risotto-style finish. You really can't go wrong!
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Some more expert tips from Emilie
- Use a wide pan. A wide, shallow pan gives you more even cooking and helps the stock reduce faster, but don't worry if you only have a regular saucepan, it will still work perfectly!
- Keep it moving. Stir the pastina relatively constantly as it cooks to stop those tiny pasta shapes sticking to the bottom of the pan.
- Finish with lemon. A squeeze of fresh lemon juice really brightens everything up and cuts through the richness of the butter and parmesan. It's optional, but highly recommended!
Some other simple pasta recipes to try
Did you make this recipe?
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Recipe
Easy Pastina Recipe
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Ingredients
- 1 cup pastina (I used stelline)
- 3 ½ cups chicken stock (or vegetable)
- 3 tablespoons butter
- 30 grams parmesan cheese, very finely grated
- fresh lemon juice, (a big squeeze, optional)
Instructions
- Bring the stock to a boil in a wide, shallow pan or saucepan. Add the pastina, then reduce the heat to a simmer. Cook for 7–8 minutes, stirring regularly, until tender and at your desired consistency. There should still be some stock remaining around the pasta.
- Remove from the heat and stir through the butter until melted.
- Add the parmesan in two separate additions, stirring well and allowing the first addition to melt completely before adding the second.
- Finish with a squeeze of fresh lemon juice, if desired (highly recommended!), and serve immediately.
- Adjust the consistency if needed. The recipe as written gives you my preferred middle ground consistency. Add a little more stock for a brothy, soup like pastina or keep it as is for a thicker finish.
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
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