Why You’ll Love This Recipe
Creamy Italian Pastina is the ultimate comfort food, beloved in Italian households for its simplicity, warmth, and nostalgic value. Often served to children or when feeling under the weather, this dish features tiny pasta stars cooked to creamy perfection with butter, milk, and cheese. It’s soothing, quick to prepare, and endlessly customizable for both kids and adults.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pastinamilkbuttergrated Parmesan cheesesaltblack pepper (optional)egg yolk (optional, for added richness)
directions
Bring a small saucepan of salted water to a boil and add the pastina.
Cook the pastina, stirring occasionally, until tender, about 5 minutes or according to package instructions.
Drain any excess water if needed, then return the pasta to the pot.
Stir in the butter and let it melt completely.
Add warm milk gradually, stirring until the mixture becomes creamy.
Mix in grated Parmesan cheese until fully melted and incorporated.
Optional: Stir in a beaten egg yolk for a richer texture and cook for 1-2 more minutes.
Season with salt and a touch of black pepper if desired.
Serve immediately while warm and creamy.
Servings and timing
This recipe serves 2.Preparation time: 5 minutesCooking time: 10 minutesTotal time: 15 minutes
Variations
Use chicken broth instead of water for a more savory flavor.
Add sautéed garlic or onions for an aromatic boost.
Incorporate finely chopped spinach or peas for extra nutrition.
Top with a drizzle of olive oil or a sprinkle of nutmeg for a gourmet twist.
Make it sweeter by omitting cheese and pepper, then adding honey or sugar and cinnamon.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.To reheat, add a splash of milk or broth and warm on the stove or microwave, stirring until creamy again.Avoid freezing as the texture may change.
FAQs
What is pastina?
Pastina is a tiny pasta shape, often star-shaped, used in Italian soups and creamy dishes.
Can I use a different pasta?
Yes, small pasta types like orzo or acini di pepe work well as substitutes.
Is the egg yolk necessary?
No, it’s optional but adds a rich, custard-like texture.
Can I make this dairy-free?
Yes, use plant-based milk, butter, and cheese alternatives.
Can I prepare this ahead?
It’s best fresh, but you can cook the pasta and reheat with milk and cheese before serving.
Is it suitable for babies?
Yes, it’s soft and gentle—omit salt and pepper for infants.
Can I add meat?
Yes, finely diced ham or shredded chicken works great.
Can I make it gluten-free?
Use gluten-free pastina or similar small pasta.
Is this dish served as a main or side?
It can be either, often a light main or starter.
Can I double the recipe?
Absolutely, just scale the ingredients accordingly.
Conclusion
Creamy Italian Pastina is a heartwarming, simple dish that brings comfort and joy with every spoonful. Whether you’re making it for a little one, soothing a cold day, or just craving something cozy, this creamy pasta is a beloved classic that never disappoints.
Print
Creamy Italian Pastina Recipe
- Prep Time: 2 minutes
- Cook Time: 6 minutes
- Total Time: 8 minutes
- Yield: 2–3 servings
- Category: Main / Side
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A cozy, creamy, and cheesy one‑pot Italian comfort dish made with tender pastina cooked in broth and finished with egg, butter, and Parmesan.
Ingredients
- 6 oz (about 1½ cups) pastina
- 3 cups low‑sodium chicken broth
- 2 Tbsp unsalted butter
- 1 large egg, room temperature
- ½ cup freshly grated Parmesan cheese, plus extra for serving
- Freshly ground black pepper, to taste
- Optional: pinch of salt
Instructions
- Bring the chicken broth to a gentle boil in a medium saucepan.
- Add the pastina and simmer until al dente and mostly absorbed (about 4–6 minutes).
- Remove from heat and quickly stir in butter, whisked egg, and Parmesan until creamy and silky.
- Season with salt and pepper as needed.
- Spoon into bowls and top with extra Parmesan and a grind of black pepper.
Notes
- Use low‑sodium broth so you can control salt.
- Let the egg come to room temperature for better blending.
- Stir vigorously after adding egg to avoid scrambling.
- For soupier texture, add a splash more broth at the end.
- Great comfort food—sometimes called “Italian penicillin.”