Ingredients
- Pastina: 1 cup (approx. 200g) of your preferred small pasta shape (e.g., stelline, acini di pepe, orzo)
- Broth: 4 cups (approx. 950ml) high-quality chicken broth (preferred for classic flavor) or vegetable broth (for a vegetarian option). Low sodium is recommended so you can control the saltiness.
- Butter: 2 tablespoons unsalted butter (can be adjusted to taste)
- Parmesan Cheese: 1/4 to 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving. Avoid pre-grated if possible, as freshly grated melts better and has superior flavor.
- Egg (Optional, for extra richness): 1 large egg, lightly beaten. This creates a “stracciatella” effect.
- Salt: To taste (be mindful if your broth is already salted)
- Freshly Ground Black Pepper: To taste
- Fresh Parsley (Optional Garnish): 1 tablespoon, finely chopped
Instructions
- Prepare Your Ingredients:
- Measure out your pastina, broth, butter, and Parmesan cheese.
- If using, lightly beat the egg in a small bowl and set aside.
- If garnishing with parsley, chop it finely.
- Heat the Broth:
- Pour the chicken or vegetable broth into your medium saucepan.
- Bring the broth to a rolling boil over medium-high heat. Taste the broth at this point; if it’s unsalted or very low sodium, you might want to add a pinch of salt now. Remember, the pasta will absorb the broth, and the Parmesan cheese will also add saltiness later.
- Cook the Pastina:
- Once the broth is boiling, add the 1 cup of pastina.
- Stir immediately to prevent the pasta from clumping at the bottom of the pot.
- Reduce the heat to medium-low to maintain a gentle simmer. You don’t want a vigorous boil, as this can make the pastina mushy or cause the broth to evaporate too quickly.
- Cook the pastina according to the package directions, usually for about 5-8 minutes, or until it is al dente (tender but still with a slight bite). Pastina cooks quickly, so keep an eye on it. Stir occasionally to prevent sticking.
- Enrich the Pastina:
- Once the pastina is cooked to your liking, reduce the heat to low or turn it off completely. The residual heat will be enough for the next steps.
- Add the 2 tablespoons of unsalted butter and stir until it has completely melted and emulsified into the broth, making it look slightly creamy.
- Gradually stir in the 1/4 to 1/2 cup of freshly grated Parmesan cheese until it melts smoothly into the pastina. The mixture will thicken slightly.
- Add the Egg (Optional “Stracciatella” Style):
- If you’re using the egg for extra richness and a stracciatella-like consistency, this is the moment. There are two main methods:
- Tempering Method (Safest for smooth incorporation): Slowly drizzle a ladleful of the hot pastina broth into the beaten egg, whisking constantly. This gently warms the egg and prevents it from scrambling. Then, pour the tempered egg mixture back into the pot of pastina, stirring continuously until it’s well combined and the soup thickens slightly.
- Direct Method (Quicker, requires fast stirring): With the pot off the heat or on very low heat, slowly drizzle the beaten egg directly into the hot pastina while stirring vigorously and constantly. The heat from the pastina will cook the egg, creating silky strands. Do not stop stirring until the egg is fully incorporated.
- If you prefer your pastina without egg, simply skip this step. It will still be delicious!
- If you’re using the egg for extra richness and a stracciatella-like consistency, this is the moment. There are two main methods:
- Season and Serve:
- Taste the pastina and season with salt (if needed) and freshly ground black pepper to your preference. Remember that Parmesan is salty, so taste before adding more salt.
- Ladle the hot pastina into bowls.
- Garnish with a sprinkle of extra Parmesan cheese and freshly chopped parsley, if desired. Serve immediately while it’s warm and comforting.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450