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    Home » Recipes » Main Dishes

    Classic Italian Pastina

    Published: Apr 10, 2020 by Alyssa · This post may contain affiliate links.

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    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!

    A bowl of pastina topped with cracked pepper

    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.

    An overhead picture of Italian pastina ingredients in separate bowls

    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. 

    Pastina cooked in broth in a saucepan before adding the butter and milk

    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.

    Cooked pastina in a saucepan with a spatula

    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!

    A serving of pastina in a bowl

    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.
    A bowl of pastina

    Classic Italian Pastina

    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!
    4.75 from 132 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: Italian
    Prep Time: 6 minutes minutes
    Cook Time: 4 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 2
    Calories: 243kcal
    Author: Alyssa

    Ingredients

    • 1 cup reduced-sodium chicken broth (8 oz), or water
    • ½ cup dry pastina (3 oz)
    • 1 tablespoon butter, salted or unsalted
    • 6 tablespoon warm milk, more or less to taste
    • Ground black pepper, to taste
    • Grated Parmesan or Pecorino Romano, optional (to taste)
    Prevent your screen from going dark

    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

    The pastina might look too liquid-y once you stir in the milk, but it will thicken up within a few minutes.

    Nutrition

    Calories: 243kcal
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer
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    Reader Interactions

    Comments

    1. Susana says

      January 19, 2023 at 11:49 pm

      Can't wait to try this. In Spain we call this pasta "estrellas", stars.

      Reply
      • Alyssa says

        January 25, 2023 at 9:36 pm

        I hope you enjoy! Something about the star shape just makes it special. 🙂

        Reply
    2. Colleen says

      January 12, 2023 at 4:35 pm

      5 stars
      Delish! Just made for my sick kiddos and now I want to eat it all!

      Reply
      • Alyssa says

        January 14, 2023 at 10:42 am

        I'm so glad you like it, Colleen. Hope everyone is on the mend! 🙂

        Reply
    3. Stefanie Guarino says

      January 09, 2023 at 8:01 pm

      5 stars
      I’ve loved pastina since my grandmother made it for me as a baby. Ever since it’s been a staple in my life. I know “pastina” as the little stars, #155 by Ronzoni though I’ve come to learn any small pasta is called Pastina. For me pastina is the Ronzoni little stars. There are a few other brands that make the little stars but they don’t compare for me. I just learned that Ronzoni has discontinued their pastina. I’m so upset as I feel like a part of my heritage is now gone, as silly as that sounds. This recipe is my favorite way to eat it. I am going to try it with acini di Pepe to see how that comes.

      Reply
      • Alyssa says

        January 09, 2023 at 9:16 pm

        Hi Stefanie, it's not silly to me - I feel the same way! I currently live far outside of any Italian-American areas and Ronzoni has been the only brand of pastina I could buy locally for a number of years. I couldn't believe the news was true when I first heard it. My thought was also trying out acini di pepe but I haven't given it a go yet. So glad to hear you love this recipe - here's hoping a comparable substitute comes about. 🙂

        Reply
      • Karen White says

        January 18, 2023 at 11:06 am

        If anyone is in the Michigan, Ohio, Illinois area Meijer carries their own brand of star shaped pasta. Looks to be Pastina!

        Reply
        • Alyssa says

          January 18, 2023 at 3:09 pm

          Ooh thanks for sharing, Karen! That seems promising - I hope other brands hop on board, too. 🙂

    4. Vicki says

      December 11, 2022 at 1:05 pm

      5 stars
      Made a British version by adding marmite to the water instead of stock. Delicious!!

      Reply
      • Alyssa says

        December 15, 2022 at 8:00 am

        So glad you could make it your own, Vicki! 🙂

        Reply
    5. Cindy says

      November 06, 2022 at 3:02 pm

      When I was a child my mom would make a version of this. It was pastine and egg. She would boil the pastine, and when it was done would drain most of the water, but not all then add butter, beaten egg and grated cheese. I'm 65, and still love it. Now my husband will make it for me when I'm not feeling well!❤️

      Reply
    6. Michele says

      June 25, 2022 at 7:12 am

      So good and creamy. Better than I expected. I made it for the baby I watch and she loved it!

      Reply
      • Alyssa says

        June 30, 2022 at 11:43 am

        So happy it was a hit, Michele!

        Reply
    7. Shelley says

      February 15, 2022 at 11:53 am

      I can't wait to try this different recipe with milk & butter! I love pastina so much that I once I moved off of the east coast (sadly) and it's not available in stores, I began bulk ordering from the wholesaler directly! I grew up with "beef broth & pastina" - my absolute all-time favorite food, with a pinch of minced onion and a couple slices of American cheese. I also enjoy chicken broth & pastina, although beef broth still rules. IMHO using a larger pasta shape, like acini de pepe, is a very different texture, therefore it holds the sauce/broth differently and you're eating a different dish.

      Reply
      • Alyssa says

        February 19, 2022 at 7:18 pm

        I love to hear about all the different variations, Shelley. Beef broth sounds delicious! I hope you enjoy this one if you give it a try. 🙂

        Reply
    8. Patrick says

      January 11, 2022 at 9:40 pm

      Going to try this over the weekend. Something new to try! Thanks

      Reply
      • Alyssa says

        January 12, 2022 at 11:14 am

        I hope you enjoy!

        Reply
    9. Teresa says

      November 06, 2021 at 12:23 am

      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.

      Reply
      • Alyssa says

        November 07, 2021 at 12:11 pm

        You're right, Teresa. It sounds like it has the same cozy and comforting vibe.

        Reply
        • Maria says

          January 31, 2022 at 11:14 pm

          5 stars
          I have been searching for a pastina recipe that is like the one my grandma made me…I haven’t add this comforting meal in 20+ years…I cried tears of joy once this recipe turned out exactly like hers. Warm, creamy, comforting and rich. This recipe is divine. 10/10

        • Alyssa says

          February 09, 2022 at 9:58 am

          This makes me so happy to hear, Maria! So glad this recipe lived up to your cherished memories. 🙂

    10. Phyllis campbell says

      July 29, 2021 at 12:02 pm

      I follow directions,but pastina is still hard not creamy.pastina is little round pieces not stars. Brand is De Cecco.

      Reply
      • Alyssa says

        July 29, 2021 at 3:03 pm

        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!

        Reply
    11. Katharina says

      January 09, 2021 at 12:11 pm

      5 stars
      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 😛

      Reply
      • Alyssa says

        January 11, 2021 at 11:40 am

        I'm so glad you could make it work, Katharina!

        Reply
      • Jeannette Arbuckle says

        March 12, 2021 at 12:09 pm

        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.

        Reply
        • Alyssa says

          March 13, 2021 at 1:34 pm

          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

          July 27, 2021 at 3:55 pm

          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.

    12. Michrlrt says

      December 02, 2020 at 5:36 pm

      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!"

      Reply
      • Alyssa says

        December 07, 2020 at 9:01 am

        So happy your son has joined the 'club'! Happy (belated) birthday!

        Reply
    13. Laura says

      October 13, 2020 at 3:15 pm

      5 stars
      My mom used to make this when I was a kid. Just lots of butter. I loved it.

      Reply
      • Alyssa says

        October 13, 2020 at 3:22 pm

        I get such nostalgia every time I make it 🙂

        Reply
      • william dipanni says

        November 10, 2020 at 8:28 pm

        5 stars
        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.

        Reply
    14. Sheila says

      August 26, 2020 at 8:48 pm

      5 stars
      My hubby had Pastina as a child.. his Mother was 100% Italian.
      We enjoy Pastina for lunch.
      My niece called it Pasta-tina

      Reply
      • Alyssa says

        August 28, 2020 at 9:35 am

        I love it for lunch too, Sheila! So cute about "pasta-tina" 🙂

        Reply
      • Jess says

        October 01, 2020 at 2:01 pm

        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!

        Reply
        • Alyssa says

          October 07, 2020 at 2:48 pm

          I have to try it with an egg!

    15. Allynne says

      April 10, 2020 at 2:20 pm

      5 stars
      Thanks for reminding me what a great comfort food this is!

      Reply
      • Alyssa says

        April 15, 2020 at 11:11 pm

        Comfort food to the max!

        Reply
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