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**.
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.