Ingredients
1/2 cup pastina (star-shaped or other tiny pasta)
2 cups chicken broth (or vegetable broth for vegetarian version)
1 tablespoon unsalted butter
1 tablespoon grated Parmesan cheese
1 egg (optional)
Salt and pepper to taste
Instructions
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Bring chicken broth to a gentle boil in a small saucepan.
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Stir in the pastina and reduce heat to a simmer.
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Cook uncovered for 6–8 minutes, stirring occasionally, until most of the liquid is absorbed and pastina is tender.
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Stir in the butter and Parmesan cheese until creamy.
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(Optional) Crack in the egg and stir quickly to create silky ribbons.
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Season with salt and pepper to taste. Serve warm in bowls.
Notes
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Use high-quality broth for better flavor.
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Stir often to prevent pastina from sticking to the bottom.
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Adjust the liquid amount depending on how soupy or thick you prefer it.
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Add a dash of nutmeg or olive oil for extra depth.
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Leftovers? Reheat with a splash of broth or milk to restore creaminess.
- Prep Time: 5minutes
- Cook Time: 10minutes