Easy Pastina Recipe
Servings: 2 - 3 people
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
Stock amount - Adjust to your preferred consistency. Use more stock for a brothy, soup like pastina or less for a thicker, risotto style finish. My recipe lands somewhere in the middle.
Seasoning - I don't add any salt as the stock and parmesan provide plenty. Taste at the end and season if needed. Add ¼-½ teaspoon of black pepper if desired.
Parmesan - Finely grate it yourself so it melts smoothly. I use a weight measurement here as the amount in a cup can vary hugely depending on how finely the cheese is grated and how tightly it’s packed.
Lemon - Optional, but highly recommended! A generous squeeze at the end cuts through the richness of the butter and parmesan.