Creamy Pastina Recipe

There’s something magical about a bowl of creamy pastina—it’s warm, comforting, and incredibly simple to make.

This tiny star-shaped pasta, often known as Italian comfort food, is cooked until tender, then blended with butter, milk, and Parmesan to create a lusciously creamy texture. It’s a dish that feels nostalgic, perfect for a cozy meal on a chilly day or when you need something quick and satisfying.

What makes this traditional pastina recipe so special is its silky, rich consistency combined with a light, delicate taste. Whether you serve it as a quick lunch, a side dish, or a meal for little ones, it’s sure to bring warmth and joy to every bite.

Kitchen Equipment Needed

• Medium saucepan
• Whisk or wooden spoon
• Measuring cups and spoons

Ingredients Overview

• Pastina Pasta: The smallest type of pasta, which cooks quickly and absorbs flavors beautifully.
• Milk & Butter: Creates the signature creamy consistency.
• Parmesan Cheese: Adds a savory, nutty flavor.
• Egg (Optional): Helps thicken the dish, making it even richer.

Ingredients

• 1 cup pastina (or any tiny pasta like acini di pepe)
• 2 cups water or broth
• 1/2 teaspoon salt
• 1/2 cup whole milk (or half-and-half)
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten (optional for extra creaminess)
• Fresh black pepper (to taste)

Directions

Step 1: Cook the Pastina

1. In a medium saucepan, bring water or broth to a boil.
2. Add pastina and salt, stirring occasionally. Cook until most of the liquid is absorbed, about 3-4 minutes.

Step 2: Make It Creamy

1. Lower the heat and stir in milk and butter, letting it simmer gently until thickened.
2. If using an egg, remove the pan from heat and quickly stir in the beaten egg, mixing vigorously so it incorporates smoothly without scrambling.

Step 3: Finish & Serve

1. Stir in Parmesan cheese and mix until fully melted.
2. Taste and adjust seasoning, adding black pepper or extra cheese if desired.
3. Serve warm, garnished with extra Parmesan and a drizzle of olive oil if desired.

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Nutrition (per serving, ~2 servings)

• Calories: ~290
• Fat: ~12g
• Carbohydrates: ~35g
• Protein: ~9g

Expert Tips

• For Extra Creaminess: Swap half the milk for heavy cream.
• For More Flavor: Cook the pastina in chicken broth instead of water.
• To Make It Kid-Friendly: Omit the egg and keep it simple with just butter and cheese.

FAQs

Can I make pastina without milk?
Yes! Just use broth or water and add extra butter or olive oil for richness.

How do I store leftovers?
Store in an airtight container for up to 2 days. Add a splash of milk when reheating to restore creaminess.

Can I use a different type of cheese?
Absolutely! Try Pecorino Romano, cheddar, or Gouda for a different twist.

Storing & Freezing

• Storing: Refrigerate for up to 2 days, reheating with a little extra milk.
• Freezing: Not recommended, as the texture changes when thawed.

Substitutions & Variations

• Gluten-Free: Use a tiny gluten-free pasta or quinoa.
• Herb-Infused: Stir in fresh basil or thyme for added depth.
• Spicy Twist: Add red pepper flakes for a mild kick.

Creamy Pastina Recipe

There’s something magical about a bowl of **creamy pastina**—it’s warm, comforting, and incredibly simple to make. This tiny star-shaped pasta, often known as **Italian comfort food**, is cooked until tender, then blended with butter, milk, and Parmesan to create a **lusciously creamy texture**.

Print Recipe Pin Recipe

Equipment

• - Medium saucepan
• - Whisk or wooden spoon
• Measuring cups and spoons

Ingredients

  

• - 1 cup pastina or any tiny pasta like acini di pepe
• - 2 cups water or broth
• - 1/2 teaspoon salt
• - 1/2 cup whole milk or half-and-half
• - 2 tablespoons unsalted butter
• - 1/4 cup grated Parmesan cheese
• - 1 large egg beaten (optional for extra creaminess)
• - Fresh black pepper to taste

Instructions

 

• #### **Step 1: Cook the Pastina**
• In a **medium saucepan**, bring **water or broth** to a boil.
• Add **pastina and salt**, stirring occasionally. Cook until most of the liquid is absorbed, about **3-4 minutes**.
• #### **Step 2: Make It Creamy**
• Lower the heat and stir in **milk and butter**, letting it simmer gently until thickened.
• If using an egg, remove the pan from heat and quickly stir in the **beaten egg**, mixing vigorously so it incorporates smoothly without scrambling.
• #### **Step 3: Finish & Serve**
• Stir in **Parmesan cheese** and mix until fully melted.
• Taste and adjust seasoning, adding **black pepper or extra cheese** if desired.
• Serve warm, garnished with extra Parmesan and a drizzle of olive oil if desired.