Made with simple ingredients like butter and milk, this recipe for pastina is total Italian comfort food. It’s a favorite of children and adults alike!
Is there anything more comforting than a nice, warm bowl of pastina?
My mom made me pastina all the time when I was growing up, starting from when I was very small and learning to eat real foods. Then it progressed into an under-the-weather or cold weather delicacy.
Nowadays I make my own pastina whenever I’m in the mood for comfort food, which, let’s be real, is pretty often lately!
Pastina hits that comfort food sweet spot in that it uses basic, inexpensive ingredients, takes little time to make, and reliably produces a warm and creamy bowl of pasta. While everyone has their own spin on making it or what ingredients to add in, this baseline version is a classic.
Ingredients
All you’ll need are pastina, broth (or water), butter, and milk. That’s it!
The rest of the ingredients are optional but recommended, including salt and pepper to taste and freshly-grated Parmesan or Pecorino Romano cheese.
Pastina doubles as the finished product name of this creamy dish, as well as what the dry pasta shape is called. I use classic pastina, which looks like tiny stars.
Since pastina literally means “little pasta”, other varieties you might see at the store technically fall into the category, such as acini di pepe, which is a little bit larger in size.
Besides cooking it on its own, it’s a great pasta for use in soup recipes, like this creamy Italian wedding soup with turkey meatballs.
Method
While you can certainly follow the instructions on the box and boil and drain the pasta, I like to make things even easier and add just enough liquid that will absorbed by the pastina so there’s no draining required.
One cup liquid to a half-cup of pasta will do it! I’ve taken to using reduced-sodium chicken broth as the liquid for extra flavor, but you can definitely use water instead. Just add salt to taste.
The pastina will absorb just about all of the liquid, as seen in the picture of the saucepan above. Then it’s time to stir in butter and warmed milk until creamy.
You can add more or less butter or milk in line with your tastes, but for this quantity of pasta, I add one tablespoon of butter and six tablespoons of milk. As written below, this recipe yields about two servings.
And there we go. Super, super easy. Take a taste and see if you’d like to add salt (especially so if not using broth and/or salted butter). As an adult I go for freshly cracked black pepper and a not-skimpy addition of grated Pecorino Romano cheese as toppings.
As with so many beloved Italian recipes, I know there are different directions you can take pastina. Some like to add an egg once the pasta has absorbed the broth/water and let it cook in the hot pasta. Others like to include green pastina which is made with spinach, but I haven’t see that available at the store for a long, long time.
Usually I eat pastina straight-up, but you can totally upgrade it to be more of a side dish. I recently served it with smoked sausage fra diavolo when I was out of spaghetti and it was great!
Recipe notes
- I highly recommend using broth as it provides extra flavor, though water will work, too. If using water, be sure to add salt to taste before serving.
- This recipe as written yields two servings, but can be scaled up as needed.
Classic Italian Pastina
Ingredients
- 1 cup reduced-sodium chicken broth (8 oz), or water
- 1/2 cup dry pastina (3 oz)
- 1 tbsp butter, salted or unsalted
- 6 tbsp warm milk, more or less to taste
- Ground black pepper, to taste
- Grated Parmesan or Pecorino Romano, optional (to taste)
Instructions
- Add broth or water to a small saucepan and bring to a boil. Add pastina and stir. Cook for 4-5 minutes, or until just about all of the liquid has been absorbed.
- Towards the end of the pastina cook time, add milk to a small heat-safe bowl and heat it for 15-20 seconds in the microwave, or until warmed.
- Once the pastina has absorbed about all of the liquid, remove the saucepan from the heat and add the butter and warmed milk. Stir until the butter has melted and the milk is mixed in evenly.
- If desired, add salt, pepper, and grated cheese to taste.
Video
Notes
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Patrick says
Going to try this over the weekend. Something new to try! Thanks
Alyssa says
I hope you enjoy!
Teresa says
It sounds a lot like the product called Cream of Wheat, made with whole milk, served hot pourable onto a flat dinner plate topped with pads of butter melting and sugar sprinkled over and cinnamon. So nice and warm on a cold winter day.
Alyssa says
You’re right, Teresa. It sounds like it has the same cozy and comforting vibe.
Phyllis campbell says
I follow directions,but pastina is still hard not creamy.pastina is little round pieces not stars. Brand is De Cecco.
Alyssa says
Hi Phyllis, it sounds like you’re using acini de pepe? I’m not familiar with all of the different brands, but it sounds like the De Cecco variety is larger than the pastina little stars. It may need a little extra liquid and/or extra cook time. I hope that’s helpful!
Katharina says
Couldn’t get the pastina here, but it was also very tasty with the pasta we ended up using with the sauce! Simple and effective 😛
Alyssa says
I’m so glad you could make it work, Katharina!
Jeannette Arbuckle says
Can i cook your Italian Spaghetti sauce in a slow cooker??? I’d like to make it and can it to use at a later date. I’m worried that with the lid on the slow cooker it wouldn’t thicken very much.
Alyssa says
Hi Jeannette, I have never made my Sunday sauce in a slow cooker so I couldn’t say how it would turn out. I agree with you that the concern would be it not thickening — and we really want it to thicken!
Christy Armeni Davis says
I make my sauce in the crock pot all the time. I use tomato sauce and tomato purée and add a couple small cans of paste and let cook on high for a couple hours then turn it on low. I also precook my meatballs and sausage and put it in the sauce when I start it. Stir often. Always turns out perfect.
Michrlrt says
I grew up eating pastina with milk and butter. Made it today for my birthday. My son looked at it and said looks weird. He’s 11 and hadn’t tried it yet. He tasted one spoon ,eyes opened wide and said “This is my new favorite pasta!”
Alyssa says
So happy your son has joined the ‘club’! Happy (belated) birthday!
Laura says
My mom used to make this when I was a kid. Just lots of butter. I loved it.
Alyssa says
I get such nostalgia every time I make it 🙂
william dipanni says
My Nonna made this but it didn’t have milk. She added a tiny bit of garlic powder to it. This was for when we were sick, but I liked it anytime. It is pretty much like risotto, so if you like that you will like this.
Sheila says
My hubby had Pastina as a child.. his Mother was 100% Italian.
We enjoy Pastina for lunch.
My niece called it Pasta-tina
Alyssa says
I love it for lunch too, Sheila! So cute about “pasta-tina” 🙂
Jess says
Another option…My gram added an egg at the end and scrambled it in to give us (and my mom and her siblings) a bit of good protein before adding in the milk. She made it for her children daily during the depression when food had to be stretched to feed them. My mom made it for us after coming in from sledding during the harsh Northwest Pa winters! Always hit the spot. Now, I make it for my kiddos and they love it!
Alyssa says
I have to try it with an egg!
Allynne says
Thanks for reminding me what a great comfort food this is!
Alyssa says
Comfort food to the max!