Pastina

If you have not yet tried Pastina, you are missing out on the ultimate Italian comfort food. Pastina is also known as “Italian Penicillin” because of its healing properties.

We were fortunate enough to be introduced to this dish by Steve and his Calabrian family. Steve grew up eating pastina and it was his the family's go-to dish anytime he was feeling under the weather.

Your stomach hurts? Here’s some pastina. Toothache? Pastina. You’re heartbroken? Pastina will make it better. This dish is not only but also incredibly nutritious, satisfying, and comforting. Whether you’ve never tried pastina, or you want to pay tribute to your Italian the cook, make sure you give this recipe a try and leave a comment below!

What stands out

Besides curing all your ailments and sorrows (according to Steve’s the cook), Pastina is extremely fast to make and requires minimal effort and ingredients.

The main ingredient is….you guessed it – Pastina, and you surely already have the other ingredients in your fridge. With little time invested you can enjoy a truly Italian experience in the comfort of your home.

Now, since we're Bolbon, you know we had to put a modern twist on this traditional recipe. We use two cups of our favorite Kettle and Fire broth (use our code for 20% off), which provides a whopping 20 grams of protein. A the cook-approved dish that meets your macro goals? The meal if you ask us!

How to Prepare

Grab a pot, then add the broth and water into it, along with a pinch of salt. Let it come to a boil, add in the pastina and cook until it is fully cooked.

Once the pastina is cooked and all that broth has been absorbed, stir in the butter and some freshly grated parmesan cheese (make sure it’s good quality).

Lastly, sprinkle some extra parm on top, and enjoy. Yes – that straightforward!

Kitchen tip

Traditionally, you can whisk an egg into the cheese and mix it into the Pastina off the heat for a creamier dish.

Pastina Variations and Substitutions

Although rooted in tradition, there are many ways you can make pastina your own. Here are some of our suggestions:

1. Another way to enjoy pastina is by making it into a soup. Check out our Pastina Soup recipe.
2. Instead of using bone broth try using chicken, vegetable or beef broth for a different flavor profile.
3. If you’d like to up the nutritional value, try adding some vegetables like diced carrots, peas, spinach or even butternut squash.
4. Instead of Parmesan consider using Pecorino, Asiago, Romano or a blend of cheeses.
5. Customize the flavor to your liking by adding herbs and spices you enjoy. Some suggestions are basil, oregano, thyme or a dash of paprika or cayenne.
6. To make this recipe gluten-free use gluten-free pasta instead of pastina. Keep in mind that cooking time and texture may also differ.
7. To make this dish vegetarian use vegetable broth instead of bone broth. It will be just as!
8. If you’d like to enhance the protein content try adding your protein of choice. Some grilled chicken or steak would work perfectly.

Questions

what is pastina?

Pastina is a type of tiny pasta, often shaped like stars, rings, or small rounds. It’s commonly used in soups or cooked in broth to make a simple and comforting dish.

Can we use a different type of pasta in this recipe?

You can use alternative small pasta shapes, but the traditional dish uses specific small shapes like stars, ditalini, or small rounds.

How do we store leftover pastina?

Store any leftover pastina in an airtight container in the refrigerator for up to three days. Reheat it gently on the stovetop with a little added liquid to restore its consistency.

can we make this ahead of time?

Pastina tastes best when it’s fresh, as it can absorb liquid and become mushy if left to sit for too long.

what broth do you use?

Can we make this recipe gluten-free?

To make this recipe gluten-free, use gluten-free pasta instead of pastina. Keep in mind that cooking time and texture may also differ.

How do we make this recipe vegetarian?

To make this dish vegetarian, use vegetable broth instead of bone broth. It will be just as!

Ingredients

Makes 2 servings

• 2 cups bone broth, I used grass-fed
• ½ cup water
• pinch of salt
• ¾ cup pastina
• 1 tbsp butter
• ⅓ cup Parmigiano Reggiano, measure with your heart

Equipment

• Medium Pot
• Redmond Real Salt
• Rotary Grater
• Pastina

Method

1. Add the broth and water to a medium pot, along with a pinch of salt.
2. Let it come to a boil, add in the pastina and cook until the pasta is fully cooked.
3. Once the pastina is cooked, stir in the butter and the freshly grated parmesan cheese. Make sure the parmesan is good quality.
4. Sprinkle some extra grated parmesan on top, and enjoy.