There are some recipes that are less about following a recipe and more about comfort, tradition and the memories made around the table. Pastina is one of them.

The word pastina simply means “little pasta” in Italian, referring not to one specific shape, but to an assortment of tiny pasta shapes traditionally cooked in broth. For generations, Italian families have served pastina as simple, nourishing food—especially for children, on cold days, or whenever someone wasn’t feeling well. It’s the kind of dish often learned from a mother or grandmother rather than from a cookbook, which is why nearly every family seems to have its own way of making it.

Some versions are simply tiny pasta and broth, while others are enriched with butter, Parmigiano-Reggiano and egg. This is the version I love: pastina simmered directly in flavorful chicken broth until tender, then finished with egg, good butter and plenty of freshly grated Parmigiano. The result is wonderfully creamy and silky without a drop of cream.

And perhaps the best part? This beautiful bowl of Italian comfort takes only about 15 minutes from start to finish, making it perfect for the next installment of Dinner in Less Than 30. Sometimes the simplest recipes really are the ones worth keeping.

WHAT YOU’LL NEED

• PASTINA: The star of the dish. These tiny pasta shapes cook quickly and release just enough starch to give pastina its signature soft, creamy texture.
• CHICKEN BROTH: The foundation of the recipe, so this is one place where quality really matters. Zoup! is my favorite because it has a beautiful, deep color that’s a direct reflection of its rich, deep flavor. In a recipe this simple, starting with a really flavorful broth makes all the difference.
• EGG: Whisked into the hot pastina, the egg adds richness and gives the broth that wonderfully silky, almost velvety consistency.
• BUTTER: Because the simplest dishes deserve good butter. It melts into the pastina at the end, adding richness and making every spoonful a little more luxurious.
• PARMIGIANO-REGGIANO: Just a little alongside the butter adds flavor and helps create the base for blooming the freshly cracked pepper.
• FRESH GROUND PEPPER: Just enough to cut through the richness and add a little warmth without overpowering the simplicity of the dish.
• SALT: Only as needed. Between the broth and Parmigiano-Reggiano, you may find you need very little—or none at all.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1: Add the chicken broth to a medium saucepan and bring it to a gentle boil over medium-high heat. Once bubbling, reduce slightly to maintain a steady simmer. This flavorful broth is going to become the base of the pastina, so nothing gets drained away.

Step 2: Add the pastina directly to the simmering broth and cook according to the package directions, stirring frequently so the tiny pasta doesn’t stick to the bottom of the pan. As it cooks, the pastina will absorb the flavorful broth and release its starches, creating the beginning of that signature creamy consistency. Do not drain.

Step 3: While the pastina is cooking, whisk the egg in a small bowl. Once the pasta is tender, reduce the heat to low and slowly drizzle in the beaten egg while stirring constantly. Continue stirring until the egg completely disappears into the pastina, creating a beautifully silky, creamy texture without scrambling.

Step 4: Remove the pastina from the heat and stir in the butter and freshly grated Parmigiano-Reggiano until melted and beautifully creamy. Season with freshly cracked black pepper and taste before adding any salt. The finished pastina should be silky, creamy and slightly loose—it will continue to thicken as it sits.

TO SERVE:

Spoon the pastina into warm bowls while it’s still creamy and loose. Finish with a generous sprinkle of freshly grated Parmigiano-Reggiano, plenty of freshly cracked black pepper and, if you like, a light drizzle of good extra-virgin olive oil.

Serve immediately with warm crusty Italian bread or focaccia alongside for dipping. Simple, cozy and exactly the way a bowl of pastina should be.

🍷 WINE PAIRING:

Pinot Grigio — A crisp, dry Italian Pinot Grigio is perfect alongside pastina. Its bright acidity and subtle citrus notes cut through the richness of the butter, egg and Parmigiano-Reggiano without overwhelming the delicate flavors of the dish.

Look for one from Alto Adige or Friuli—clean, mineral and beautifully understated, just like the pastina itself.

⏱ Dinner in Less Than 30 – Episode 7
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Family Friendly • Weeknight Favorite