As an Amazon Associate I earn from qualifying purchases.
Let me introduce you to the ultimate Italian comfort food: Pastina. Creamy, cozy and so satisfying, this 5 minute Pastina Recipe is perfect for any occasion. Whether you’re sick, heartbroken, sad or happy, Italian Penicillin is the solution.
Pizza, carbonara, polenta or risotto, these are the main dishes that come to mind when thinking about Italy. But there is another meal that deserves more love. And that meal is Pastina. This little pasta, often shaped into tiny, adorable forms, is simmered in broth. Sometimes it’s also served with it as a comforting pastina soup.
Growing up in Italy (yes, I’m Italian), we used to have pastina at least once a week. My grandma wins the Guiness World Record here, she still eats it every single night. This is one of those dishes that my dad would make so that we picky kids had something healthier for dinner. And it was actually good. I liked it simple, with just a drizzle of olive oil. But my brother loved egg pastina with ham, Formaggino cheese and lots of Parmigiano Reggiano.
Feeling nostalgic, last night I made my Grandma’s authentic Italian pastina recipe for the first time. My girlfriend was a bit under the weather and I was tired, so nothing better than a shot of Italian penicillin!
What is pastina?
Otherwise known as “The solution to all problems”, in Italian pastina refers to small pasta shapes that are commonly cooked in broth and served with Parmesan cheese on top. There are many types of those tiny pasta shapes, but the most common are stelline (aka star shaped pasta), ditalini, anellini, risoni, and acini de pepe.
As mentioned before, these noodles are usually served in pastina soup or alone, with nothing but a good amount of Parmesan cheese and olive oil on top. From small kids to grandmas, we Italians eat this tiny pasta dish anytime. Not just when we are sick, but also as a regular weekday dinner. It’s light and cozy, plus the Italian pastina recipe is healthy and so quick to make. It won’t take more than 10 minutes, the perfect warm hug after an exhausting day at work.
Why you will love this recipe
- Cozy, comforting and kid-friendly. What’s better than spoonfuls of creamy pastina with Parmesan cheese, olive oil, salt and pepper? Say hi to your new favorite food. Even kids will love it!
- Quick and easy. 5 minutes of your day and 4 main ingredients, that’s all this recipe calls for. Honestly, it can’t get any easier.
- Healthy and nourishing. The original Italian recipe only uses a handful of basic ingredients that are also good for you. Plus, you can add extra vegetables and a source of protein for more nutrients.
- Simply Italian penicillin. Last but not least, we should mention the “healing properties” of this meal. It’s perfect when you are sick, sad, hungry or when you simply want something cozy but don’t know what to eat.
Recipe ingredients
The authentic pastina recipe is very simple. It only requires tiny pasta, broth, olive oil and a generous amount of Parmesan cheese. But despite its simplicity, there are still a couple of things you should know about the ingredients. Here are some more details.
- Pastina pasta. I like swapping between tiny star pasta and ditalini, but you may use any other small pasta shape. If possibly, choose products from well-established Italian brands such as Dececco pastina or Barilla pastina.
- Vegetable broth. In my family, we prefer low-sodium vegetable broth because it is healthier and more nourishing. Feel free to cook yours in chicken broth or bone broth, they are all great.
- Extra virgin olive oil. Some recipes recommend butter, but the traditional Italian pastina is made with extra virgin olive you. Because let’s face it, there’s no real substitute for olive oil in Italy!
- Parmesan cheese. Stirring a good amount of grated Parmesan cheese (Parmigiano reggiano) in pastina is a must. Providing the perfect level of richness and creaminess, it is what makes this dish the one-and-only Italian comfort food.
- Salt and pepper. Fix the taste with a sprinkle of sea salt and ground black pepper to your likings. I recommend starting with little salt at the beginning, you can always add more later on.
Substitutions and variations
- Cook pastina in chicken broth, bone broth or make your own vegetable broth at home. Water may also be used, but it won’t make the dish as rich and flavorful.
- Instead of regular tiny pasta, choose wholegrain or gluten free pasta pastina. Growing up, my dad always used wholegrain spelt ditalini. So good!
- You can make pastina with orzo, farro, acini di pene, alphabet pasta, or any other small pasta. These are all great replacements.
- Leave out the Parmesan or replace with nondairy cheese and you’ll get a cozy dairy-free vegan pastina dish.
- Add more broth, cook alongside some vegetables like carrots, onions or celery and make a cozy Italian pastina soup at home. But hey, don’t forget the Parmesan cheese!
- For a more satisfying and balanced meal, add a source of protein to your dish. My favorites are pastina with egg, with chicken, and with tofu.
How to make Italian pastina at home?
Make the broth. Fill a pot or a saucepan with low sodium broth and bring to a boil over medium-high heat. Once the broth starts boiling, add a pinch of salt and lower the heat.
Cook pastina noodles. Add the tiny pasta to the broth and cook until al dente, according to the package directions. Depending on brand, the pastina cook time may range from 5 to 7 minutes. Once it is cooked, turn off the heat, then stir in olive oil and Parmesan cheese. Adjust with salt and pepper to taste, then scoop into bowls.
Tips for the best pastina recipe – from an Italian
- Be mindful with salt, it’s better to add more later than getting an overly salty dish. Especially since we’re cooking pastina in broth, which is already rich in flavor.
- Pay attention to the cooking time for pastina, as it is usually less than normal pasta. Taste to feel the texture after about 5 minutes, and remove it from the heat when it is still al dente. Overcooking will make it soft and textureless.
- Grate high quality Italian Parmigiano Reggiano at home, Parmesan from the cheese block tastes better than pre-grated cheese sold in a bag.
- Experiment with ingredients, mix-ins and toppings. My grandma sometimes cooks in some vegetables and replaces Parmesan cheese with Pecorino Romano. You can think about serving your dish with eggs, ham, or a soft cheese (such as Italian “Formaggino” or stracchino).
Storage directions
After cooking, let your tiny pasta dish cool to room temperature, then transfer to an airtight container. Make sure you add a drizzle of olive oil or some butter, it will prevent the pasta from sticking together.
- To store. Once cooled, transfer leftovers to an airtight food container and store in the fridge for up to 3 days.
- To reheat. Add the desired amount to a saucepan with little more broth or water and cook for 2-3 minutes on medium heat with lid on, until warm. As an alternative you can also add it to a microwave-safe bowl and microwave until warmed through.
- To freeze. Freezing pastina is not recommended, as it tends to lose texture quite easily. But you can still freeze it in an airtight container for up to 2 months. Allow to thaw before reheating in a pot.
Yes, it definitely is. This dish is made with just simple, wholesome ingredients such as pasta, Parmesan cheese and olive oil. Plus, it is comforting and warming for when you are sick. No wonder it’s called Italian penicillin!
It’s very simple. The how-to recipe remains the same, but you’ll need to adjust the quantities. More precisely, use 3/4 cup of broth, 1/4 cup of little star pasta and about 1 1/2 tablespoons of Parmesan cheese.
You can buy this tiny pasta at the grocery store, in the aisle where you usually find dry pasta and rice. Some popular brands you may find are Barilla, Dececco, San Giorgio or Ronzoni.
More healthy Italian recipes
- Lasagna recipe with cottage cheese
- Tuscan chicken pasta
- Polenta recipe
- Pastina soup
- Tuscan white bean soup
- Protein pizza
- Orzo salad
- Italian pasta salad
- Caprese salad
- Egg white frittata
Pastina Recipe
Ingredients
- 3 cups (720 ml) low sodium vegetable broth, or chicken broth
- 1 cup (170 g) pastina
- 1 tbsp olive oil
- 5 tbsp Parmesan cheese
- salt and pepper, to taste
Instructions
- Fill a pot or a saucepan with broth and bring to a boil over high heat. Once the broth starts boiling, add a pinch of salt and lower the heat.
- Add pastina to the broth and cook until al dente, according to the package directions. This should take about 5-7 minutes. Turn off the heat.
- Once the pastina is cooked, stir in olive oil and Parmesan cheese. Adjust with salt and pepper to taste, and serve warm for a cozy meal.
Notes
Storage directions
- To store. Once cooled, transfer leftovers to an airtight food container and store in the fridge for up to 3 days.
- To reheat. Add the desired amount to a saucepan with little more broth or water and cook for 2-3 minutes on medium heat with lid on, until warm. As an alternative you can also add it to a microwave-safe bowl and microwave until warmed through.
- To freeze. Freezing pastina is not recommended, as it tends to lose texture quite easily. But you can still freeze it in an airtight container for up to 2 months. Allow to thaw before reheating in a pot.
I love adding an onion and tons of garlic. So good.
Hey dear Tiffany,
thanks a lot for your kind feedback! I’m so so glad that we share the same tastes ahaha, I love adding a lot of onion powder and garlic too. It’s so tasty and comforting!
Have a great day,
Matteo
Wow! Viva la pastina??
I would like some ?️
Good morning my dear Liza!!!
I love these vibes, viva la pastina ahah. That’s definitely the truth, nothing is more comforting than a warm bowl of pastina. Good for the body and for the soul, it is incredibly delicious.
All the best,
Matteo