Classic Italian Pastina

Creamy Italian Pastina is the ultimate comfort food—a simple yet satisfying dish made with tiny pasta cooked in rich chicken stock, butter, and cheese.

With its velvety texture and savory flavor, this classic Italian staple is perfect for cozy meals, quick lunches, or a soothing dish when you need something warm and nourishing.

Why You’ll Love This Recipe:

People will love this Classic Italian Pastina because it’s a simple, comforting dish packed with rich, creamy flavors.

The tiny pasta absorbs the savory chicken stock, while butter and cheese create a silky, indulgent texture.

It’s quick to make, incredibly satisfying, and perfect for all ages—whether as a cozy meal on a chilly day or a nostalgic childhood favorite.

Key Ingredients:

Pastina – Tiny pasta that soaks up the flavors beautifully, creating a creamy texture.

Chicken Stock – Adds rich, savory depth to the dish.

Butter – Enhances the creaminess and smoothness of the pastina.

Pecorino Romano or Parmesan – Provides a nutty, salty bite that brings everything together.

Olive Oil – A finishing touch for added richness and flavor.

Classic Italian Pastina

Ingredients:

4 cups chicken broth

1 cup tiny pasta (pastina)

50g unsalted butter

½ cup grated Pecorino Romano or Parmesan (+ extra for garnish)

Pinch of sea salt

Drizzle of extra virgin olive oil

Instructions:

In a medium pot over high heat, bring the chicken stock to a boil.

Add the pastina and butter to the pot, then reduce the heat to medium-low.

Stir continuously until the pastina softens and absorbs about 80% of the liquid.

Remove from the heat, season with salt, and mix in the grated cheese until well combined.

Garnish with extra cheese and a drizzle of olive oil before serving.

Enjoy this warm and comforting dish!

Notes:

Use Good-Quality Stock: Since the pastina absorbs most of the liquid, using homemade or high-quality store-bought chicken stock will make a big difference in flavor.

Stir Frequently: To prevent the pastina from sticking and ensure an even, creamy texture, keep stirring as it cooks.

Adjust Liquid as Needed: If the pastina absorbs too much liquid before it’s fully cooked, add a little more warm stock or water.

Cheese Variations: Parmesan or Pecorino Romano both work well—choose based on your preference for a sharper or milder taste.

Serving Tip: Serve immediately while warm and creamy, as it thickens as it sits.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Calories: ~300 kcal | Protein: ~10g | Carbohydrates: ~35g | Fat: ~12g | Saturated Fat: ~7g | Cholesterol: ~30mg | Sodium: ~800mg | Fiber: ~1g | Calcium: ~150mg

Frequently Asked Questions:

Can I use water instead of chicken stock?

Yes, but using chicken stock enhances the flavor and makes the dish richer.

If using water, consider adding a pinch of salt and some butter for taste.

Can I substitute a different type of pasta?

Pastina is best for this dish because of its small size, but you can use orzo, acini di pepe, or another tiny pasta if needed.

How do I make this dish creamier?

To make it extra creamy, stir in a splash of warm milk or a little more butter at the end.

You can also add more cheese for a richer texture.

Can I add protein or vegetables to this recipe?

Absolutely! Cooked shredded chicken, diced carrots, peas, or spinach can be mixed in for extra nutrition and heartiness.

How can I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

When reheating, add a splash of warm stock or milk to loosen the consistency, as pastina tends to absorb liquid over time.

How do I prevent the pastina from sticking together?

Stir the pastina frequently while it cooks, especially in the first few minutes, to keep it from clumping.

The butter also helps prevent sticking.

What’s the best way to know when pastina is done?

Pastina is ready when it has absorbed most of the liquid and has a soft, slightly creamy texture.

This usually takes about 5 minutes.

Can I make this recipe ahead of time?

Yes, but pastina tends to absorb liquid and thicken as it sits.

If making ahead, add extra broth or a splash of warm water when reheating to restore the consistency.

How can I make this dish more flavorful?

Try adding minced garlic, a sprinkle of black pepper, or a pinch of Italian seasoning while cooking.

You can also finish with fresh herbs like parsley or basil.

Can I use a different type of cheese?

Yes! Parmesan or pecorino romano are traditional, but you can also use grana padano, fontina, or even a bit of mascarpone for extra creaminess.