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Recipes » Pastina with Egg and Cheese, Otherwise Known As Comfort Food

Pastina with Egg and Cheese, Otherwise Known As Comfort Food

By Kate Morgan Jackson

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This simple recipe for pastina with egg and cheese, otherwise known as comfort food, will make everything feel a little better! Especially when eaten out of a Peter Rabbit bowl.

Pastina with Egg and Cheese

Why I love this recipe

I love the general category of comfort food.

As in poached eggs on buttered toast. Cream of Wheat.  Chicken soup with rice.

Sometimes a warm bowl of comfort food is the only thing that will do when you are feeling blue, or tired, or overwhelmed by the busy-ness of it all.

Or maybe you just want to be 5 years old again, for a few minutes. Anyway, I have my little repertoire of meals that fall into this category, and I was delighted to remember this one in this book I just finished reading.

The book is called I Loved, I Lost, I Ate Spaghetti by Guilia Melucci. For all of you who read Eat Pray Love it is basically the same type of book, only this time the eat and the love parts are combined.

And scattered throughout this book are Guila’s various recipes for this that and the other thing, mainly Italian dishes.

There are a whole bunch I want to try at some point, but this one I knew I wanted to make right away. It had been that kind of week!

What is pastina?

Pastina is the tiniest pasta there is – it is little tiny dots of pasta that cook up quickly, and because of its tiny size it tends to be a little softer than most pasta.

boxes of pastina

Perfect with butter…and even better with the other ingredients in this recipe!

Ingredients you need to make this comfort food recipe

The basic components are pretty simple: pastina, egg, butter, cheese, salt and pepper. It cooks up in about 5 minutes start to finish, and turns into a creamy, slightly cheesy concoction that needs to be eaten with a spoon.

Pastina ingredients
  • Pastina: And if you can’t find pastina, go for the tiniest pasta you can find. Little stars or even orzo.
  • Egg: Any size egg will do.
  • Butter: I like salted butter for this recipe, but unsalted will work too!
  • Salt and Pepper
  • Parmesan Cheese: Freshly grated if you can!

How to make this easy pastina recipe

(Scroll down for the handy complete printable recipe with nutrition info!)

STEP 1: Bring one cup of water to boil in small saucepan.

STEP 2: Add pastina and salt and cook until most of the water is absorbed, 3-4 minutes or whatever the instructions on your box suggest.

STEP 3: Turn off heat and stir in egg, letting it cook in the hot pasta.

STEP 4: Add a little butter, a little grated Parmesan cheese and a little salt and pepper. Eat slowly out of your favorite bowl with your favorite spoon.

Comfort food pastina FAQs

Where can I find pastina?

Pastina can be a tricky thing to track down! First check your grocery store in the pasta aisle. If you can’t find it there, you can order a good-sized supply of pastina here. And all my friends and loved ones know that I go through it so fast that whenever they see it, they pick me up a box…or six!

Can I swap out the Parmesan for a different kind of cheese?

You can use whatever kind of cheese makes you feel the most comforted! Just make sure it is a melty kind (like American or finely shredded cheddar) that will mix up into your pastina.

Have a question that I didn’t cover?

Pop your question in the comments section below and I will get back to you pronto!

I ladled mine into my Peter Rabbit bowl, settled into my favorite chair, and immediately felt much better.

Other comfort food recipes we love!

Ricotta Scrambled Eggs
Take your breakfast to a whole new level with this simple recipe for soft ricotta scrambled eggs. It also makes a great comfort food supper!
Ricotta Scrambled Eggs
Take your breakfast to a whole new level with this simple recipe for soft ricotta scrambled eggs. It also makes a great comfort food supper!
The Best, Easiest, Quickest Chicken Noodle Soup Ever
Is there anything more wonderful than perfect chicken noodle soup? Here’s a recipe for The Best, Easiest, Quickest Chicken Noodle Soup Ever!
The Best, Easiest, Quickest Chicken Noodle Soup Ever
Is there anything more wonderful than perfect chicken noodle soup? Here’s a recipe for The Best, Easiest, Quickest Chicken Noodle Soup Ever!
The Best Rice Pudding
This recipe for the best rice pudding cooks up into a sweet and creamy treat that is one of the best comfort food desserts in the world!
The Best Rice Pudding
This recipe for the best rice pudding cooks up into a sweet and creamy treat that is one of the best comfort food desserts in the world!

So if you are looking for a good book to read give I Loved, I Lost, I Ate Spaghetti a try…and the next time you need a little pick-me-up, cook up some of this pastina. Preferably served in a Peter Rabbit bowl.

Could you leave us a review?

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section. Your thoughts and advice will help both us and your fellow readers. 🥰

Print

Pastina with Egg and Cheese, Otherwise Known As Comfort Food


★★★★★ 5 from 43 reviews
  • Author: Kate Morgan Jackson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 serving 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe
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Description

This simple recipe for pastina with egg and cheese, otherwise known as comfort food, will make everything feel a little better!


Ingredients

  • 1/4 cup pastina
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1 teaspoon butter
  • 1 tablespoon freshly grated Parmesan
  • Fresh ground pepper

Instructions

  1. Bring one cup of water to boil in small saucepan.
  2. Add pastina and salt and cook until most of the water is absorbed, 3-4 minutes or whatever the instructions on your box suggest.
  3. Turn off heat and stir in egg, letting it cook in the hot pasta.
  4. Add butter, cheese and pepper. Eat slowly out of your favorite bowl with your favorite spoon.
  5. Feel much better.

Notes

 

Pastina: These teeny dots of pasta are always my favorite choice for this comfort food recipe, but if you can’t find pastina, any small pasta (stars, orzo, etc) will do in a pinch.

Egg: You will be able to see it, but the egg really will cook in the hot pasta – stir it around until you see it forming little bits of scrambled egg.

Equipment We Used For This Recipe

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I Loved, I Lost, I Made Spaghetti

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Peter Rabbit Bowl

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2821.4 g740.2 mg10.6 g4.9 g0 g31.9 g1.3 g13.7 g199.8 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

Know someone who would love this recipe?
Click here to email them the link!

Originally Published July 12, 2009 and Updated
to this Even More Delicious Version on December 19, 2022

Good for: Comfort Foods, Dinner In A Hurry, Kate's Favorites, One Pot Suppers

Last Post:
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Next Post:
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Comments

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  1. kimchi says

    July 12, 2009 at 11:54 pm

    OMG…I am going to make this TOMORROW!

    Reply
  2. kimchi says

    July 12, 2009 at 11:54 pm

    OMG…I am going to make this TOMORROW!

    Reply
  3. kimchi says

    July 13, 2009 at 10:44 pm

    Well I didn’t make this today as I said I would (b/c of lack of Pastina) but I seriously had a DREAM about this last night. I was frantically searching for Pastina. That means I definitely need to make this soon.

    Reply
  4. kimchi says

    July 13, 2009 at 10:44 pm

    Well I didn’t make this today as I said I would (b/c of lack of Pastina) but I seriously had a DREAM about this last night. I was frantically searching for Pastina. That means I definitely need to make this soon.

    Reply
  5. Kate Morgan Jackson says

    July 14, 2009 at 2:24 am

    Let me know how you like it! The second time I made it, I cut the pastina (and water) in half to let the egg play a bigger part in all of it — it was a little different but still SO great! By the way, I just love your blog. Your photography is spectacular, and someday I need to ask you how you get your pictures to display so nice and big on your blog…

    Reply
  6. Kate Morgan Jackson says

    July 14, 2009 at 2:24 am

    Let me know how you like it! The second time I made it, I cut the pastina (and water) in half to let the egg play a bigger part in all of it — it was a little different but still SO great! By the way, I just love your blog. Your photography is spectacular, and someday I need to ask you how you get your pictures to display so nice and big on your blog…

    Reply
  7. Vicky says

    May 18, 2010 at 2:58 am

    I love pastina! I make a similar dish I just pulled out of my own wearied neurons one night, with pastina, low-fat Kraft, a dash of milk, and salt/pepper. Oh so delicious, it’s surely an Italian salve for frazzled brain cells. BTW, I hav a Peter Rabbit bowl, too. Oh, and a Raggedy Ann one, as well.

    Reply
    • Mary says

      February 20, 2022 at 5:42 pm

      The directions to A T only doubled and 2 cups of water with a 1/2 a cup of pastina took for forever to boil down

      Reply
      • Kate Morgan Jackson says

        February 20, 2022 at 6:32 pm

        Hi Mary! Hmm – the amount of pasta should not change the cooking time, so that’s unusual! But I hope it was worth the extra time. :)

        Reply
        • Mary says

          February 20, 2022 at 6:46 pm

          It was almost 25min for 2C water and half cup pastina until it was all absorbed…but yes,still yummy

          Reply
          • Kate Morgan Jackson says

            February 21, 2022 at 1:47 pm

            I’m glad it was worth the wait! :)

  8. Vicky says

    May 18, 2010 at 2:58 am

    I love pastina! I make a similar dish I just pulled out of my own wearied neurons one night, with pastina, low-fat Kraft, a dash of milk, and salt/pepper. Oh so delicious, it’s surely an Italian salve for frazzled brain cells. BTW, I hav a Peter Rabbit bowl, too. Oh, and a Raggedy Ann one, as well.

    Reply
  9. Kate Morgan Jackson says

    May 18, 2010 at 11:28 am

    Raggedy Ann! Love her. :)

    Reply
  10. Kate Morgan Jackson says

    May 18, 2010 at 11:28 am

    Raggedy Ann! Love her. :)

    Reply
    • Teresa Welch says

      May 26, 2022 at 6:35 pm

      Well I made this for the very first time tonight for my kids. Hallelujah… They absolutely loved it!!! I did make just a few minor adjustments. Instead of water for the pastina to cook in, I used chicken broth, and I did cook up some bacon and added that in too. To the eggs, I seasoned them with onion powder, seasoned salt, pepper, Mrs Dash, & lemon pepper powder. After frying up the bacon, I removed them and I sauteed some garlic in that bacon grease. YUM!!! I did drain the grease before adding it to the mixture. For cheese, I did pecorino romano and parmesan cheese. It was wonderful ty for this recipe 😊

      ★★★★★

      Reply
      • Kate Morgan Jackson says

        May 31, 2022 at 12:02 pm

        Teresa! Not only do I love that this recipe was a hit, I also love the adjustments you made to make it extra special – YUM is right! Thank you for your sweet note. :)

        Reply
  11. Stella says

    July 6, 2010 at 5:30 pm

    I loved this recipe! It was amazing! Except, I was really hungry so I doubled all the ingredients for a bigger serving! Thank you for posting this! My aunt makes this for me all the time when I’m sick but she never tells me the recipe! HA

    Reply
    • Julie J says

      January 7, 2023 at 12:14 pm

      Yes! My Italian mother used to make this exact dish when we were kids and even makes it for the grandkids. For a slight twist she would sometimes boil the pastina in chicken broth. It was a Holly Hobby bowl for me though :) I better go stock up if it is being discontinued.

      ★★★★★

      Reply
      • Kate Morgan Jackson says

        January 11, 2023 at 2:23 pm

        Hi Julie and yes! I am buying up all the pastina I can find. It’s just Ronzoni that is discontinuing it – hopefully Barilla will still keep it going! Fingers crossed.

        Reply
    • Virginia Cioffletti says

      January 7, 2023 at 11:05 pm

      My comfort food still and I’m in my 70’s!
      HINT: I live alone and make a big batch – it reheats nicely in microwave!

      ★★★★★

      Reply
      • Kate Morgan Jackson says

        January 11, 2023 at 2:22 pm

        Hi Virginia! I always make a big batch too – there’s no such thing as too much pastina, right? :)

        Reply
  12. Stella says

    July 6, 2010 at 5:30 pm

    I loved this recipe! It was amazing! Except, I was really hungry so I doubled all the ingredients for a bigger serving! Thank you for posting this! My aunt makes this for me all the time when I’m sick but she never tells me the recipe! HA

    Reply
  13. Anonymous says

    August 13, 2010 at 10:52 pm

    just like my grandma made for me … gonna make this right now!!!
    – elizabeth

    Reply
    • Lynn says

      December 10, 2019 at 8:30 pm

      What is pastina and where can I buy it? I’m Polish

      Reply
      • Virginia Cioffletti says

        December 10, 2019 at 10:57 pm

        Pastina in Italian essentially means “tiny/little” pasta. I usually buy either the little star shaped Pastina or alphabet. There is also an even smaller one – acina de pepe, but for me it is too small! You could also use orzo but it’s thicker and takes longer to cook than the aforementioned.

        ★★★★★

        Reply
    • Laura says

      May 18, 2022 at 6:45 pm

      Love this recipe. Better than when my mom and grandma made it for me growing up. The consistency is perfect when using the exact portions but when doubling I felt like it was too much water. Have you tried doubling? Maybe next time I will try again with double pasta but only 1.5x the water.

      ★★★★★

      Reply
      • Kate Morgan Jackson says

        May 19, 2022 at 2:33 pm

        You know, I don’t think I have ever tried doubling it – I think your plan is a good one and I’m going to try it the next time I make this (because I can 100% eat a double serving of this!) :)

        Reply
  14. Anonymous says

    August 13, 2010 at 10:52 pm

    just like my grandma made for me … gonna make this right now!!!
    – elizabeth

    Reply
  15. Maple Leaf Mommy says

    September 16, 2010 at 4:34 pm

    I doubled the recipe, so I could share it with my toddler. We used little star shaped pastina, which really tickled the girls fancy.

    I used chicken broth instead of water. We didn’t have parm cheese, so I threw a handful of mozza in instead.

    Oh my god this was SO GOOD! I’m addicted.

    Reply
  16. Maple Leaf Mommy says

    September 16, 2010 at 4:34 pm

    I doubled the recipe, so I could share it with my toddler. We used little star shaped pastina, which really tickled the girls fancy.

    I used chicken broth instead of water. We didn’t have parm cheese, so I threw a handful of mozza in instead.

    Oh my god this was SO GOOD! I’m addicted.

    Reply
  17. Sarah says

    September 19, 2010 at 11:41 pm

    My mom used to make this when I was sick! I’m actually going to make this for myself right now. LOVE.

    Reply
  18. Sarah says

    September 19, 2010 at 11:41 pm

    My mom used to make this when I was sick! I’m actually going to make this for myself right now. LOVE.

    Reply
  19. Anonymous says

    December 29, 2010 at 2:27 am

    My Grandma used to make this for me all the time. I cook it for myself and it brings me right back to my childhood in her kitchen. Hands down one of my all time favorite meals!

    Reply
    • Bethy says

      November 10, 2016 at 1:03 am

      Me too. This recipe was just what I needed!

      Reply
  20. Anonymous says

    December 29, 2010 at 2:27 am

    My Grandma used to make this for me all the time. I cook it for myself and it brings me right back to my childhood in her kitchen. Hands down one of my all time favorite meals!

    Reply
  21. Ben B says

    July 13, 2011 at 5:56 pm

    My grandma used to make this and it was the greatest thing ever ! she would make it a little soupier so add more water. Otherwise great recipe. could never get her to give me the recipe my italian family doesn’t believ in real measurements – only pinches, and smidgeons, etc…

    Reply
  22. Ben B says

    July 13, 2011 at 5:56 pm

    My grandma used to make this and it was the greatest thing ever ! she would make it a little soupier so add more water. Otherwise great recipe. could never get her to give me the recipe my italian family doesn’t believ in real measurements – only pinches, and smidgeons, etc…

    Reply
  23. Anonymous says

    July 26, 2011 at 4:25 am

    My auntie used to make this for me and I never knew what it was called till a few weeks ago and can’t wait to try it :)

    Reply
    • Elizabeth Kenny says

      April 15, 2021 at 7:23 pm

      Hello,
      1/4 cup pastina cooked or dry?
      Thanks

      Reply
      • Kate Morgan Jackson says

        April 15, 2021 at 7:56 pm

        Hi Elizabeth! 1/4 cup dry pastina – it will cook up in the 1 cup of water in the first step. Happy cooking!

        Reply
  24. Anonymous says

    July 26, 2011 at 4:25 am

    My auntie used to make this for me and I never knew what it was called till a few weeks ago and can’t wait to try it :)

    Reply
  25. JC says

    July 10, 2013 at 7:04 pm

    Just wanted to say thank you for posting this! I could never remember how my italian grandmother made this and to find this on your site made me so happy. I can now replicate what she made for us as young children. I can’t thank you enough.

    Reply
    • Kate says

      July 13, 2013 at 11:37 am

      I’m so glad! It always makes me extra happy when one of my recipes is something that reminds folks of their childhood. :)

      Reply
      • Genevieve Wilson says

        January 24, 2016 at 5:57 pm

        Thank you, thank you, thank you! My 95 yr old mother kept trying and trying to remember how her mother made this pastina dish. I’m going to make it for her right now!

        Reply
        • Kate says

          January 25, 2016 at 7:14 am

          Thank you SO much for leaving this comment – notes like this are why I love writing this blog so much! Hope your mother liked it. :)

          Reply
    • Bethy says

      November 10, 2016 at 1:05 am

      Especially when the recipe on the box of how to cook this is nothing like how its aupposed to be! Your recipe is spot on from my childhood!

      Reply
  26. Angel says

    July 18, 2013 at 10:10 pm

    What I did is, I doubled the amount of water. In Italy, they eat it in soup. It’s AMAZING as soup!

    Reply
    • Kate says

      July 21, 2013 at 9:47 am

      Yes, it is SO good in soup – and so comforting! :)

      Reply
    • Will D says

      January 14, 2014 at 1:45 am

      In Sicily they eat it thick like risotto or cream of wheat.

      Reply
      • Kate says

        January 15, 2014 at 8:10 am

        Sounds absolutely amazing!

        Reply
  27. Anna says

    July 19, 2013 at 8:53 pm

    Thanks so much for posting this! A treasure. My grandmother used to make this for me…it was the best thing, EVER. And I could never remember how she did it. I knew she didn’t boil and drain the pastina. Am going to make this for my niece and nephew immediately, and tell them all about how she made it for me.

    Reply
    • Kate says

      July 21, 2013 at 9:50 am

      These are the comments I love the most! Glad I could bring back some memories for you. :) :)

      Reply
  28. Sylvie says

    August 26, 2013 at 12:43 pm

    I was looking for a recipe to finish my box of pastina for babies, and this is delicious. I made this for lunch today for my baby and he loves it. I stole the leftovers for my lunch! I never knew what to make with pastina, now i know and will need to buy more. Thank you.

    Reply
    • Kate says

      January 16, 2014 at 11:25 am

      Isn’t it great when we can share lunch with our babies? :)

      Reply
  29. Haley says

    September 8, 2013 at 8:39 pm

    Substitute water with chicken broth…seriously AMAZING :)

    Reply
    • Kate says

      January 16, 2014 at 11:26 am

      LOVE this idea!

      Reply
  30. GPF says

    October 5, 2013 at 1:12 pm

    Totally ruined one of the only memories I have of my grandmother before she became ill…. I really thought this was OUR! family recipe straite from Italy.. Im kidding though im glad other people have discovered this deliscious treat.. I do treat myself to it once in a while (prob not enough) I am an exec chef and this is my all time favorite comfort food… One of those things noone else in my family will eat so I get to have it all to myself.. Btw this is the first and prob last time Ive commented on anyones article. This just tickeled me to the bone, thank you so much for transporting me back to grams kitchen.

    Reply
    • Kate says

      January 16, 2014 at 11:27 am

      I’m so glad – there are some foods that are so forever linked to our grandmothers! For me it is her molasses cookies! Happy to bring back good memories. :)

      Reply
  31. Will D says

    January 14, 2014 at 1:43 am

    I have been eating this for 50 years. I also make it with just chicken broth, garlic powder and butter. I guess it reminds of being little again as that was what I ate when I was a baby. The one with just the chicken broth, garlic powder and butter was for the kids and the grown ups had the egg cheese and black pepper version.Me and my brother would get a soft boiled egg with ours and mash it up in it! The yolk ran all over it…delicious!

    Reply
    • Kate says

      January 15, 2014 at 8:10 am

      I think I have to make that version with the egg yolk right this minute!

      Reply
    • Debi says

      August 4, 2021 at 9:27 pm

      Mom used to use milk instead of water. This brought back a forgotten memory. Made it this morning and it was a great day! Thank you

      Reply
      • Kate Morgan Jackson says

        August 5, 2021 at 12:57 pm

        Hi Debi, and I also glad! I’m definitely going to try making this with milk – I love that idea. :)

        Reply
  32. Joyce Ventura says

    July 13, 2014 at 4:56 pm

    I had a little Italian couple who my husband and I dearly loved. They are now pass on.

    He used to cook all the time. And this was one of the dishes he made. I was looking for it on line and then I clicked on this . They called him peter rabbit . To my suprize that is what is on the bowl. He used to make bigger portions. Used about a cup of cheese and 6 beaten eggs.

    We just loved this.

    Reply
    • Kate says

      July 14, 2014 at 7:44 am

      Joyce, I just love this story! Thank you so much for writing – it made my day.

      Reply
  33. Amy Trapp says

    August 1, 2014 at 4:39 am

    I have been eating pastina for close to 60 years. It is very, very hard to find in grocery stores. Anyway, my mom used to make this for us when we were sick. Now when my stomach is on the blink My husband makes it for me with chicken broth and copious amounts of shredded cheese melted into the pastina. Reminds me of my childhood and is a fantastic binder. Going to try your egg recipe or that with the soft-boiled egg, too. Yummmmm! Thanks for the post.

    Reply
    • Kate says

      August 1, 2014 at 4:13 pm

      Isn’t pastina the best? It’s so comforting, and the perfect thing when we are under the weather. Thanks for sharing your memories with me!

      Reply
    • Alison says

      May 14, 2015 at 10:11 pm

      Just to let you know, I found it finally at Wal-Mart. :)

      Reply
      • Kate says

        May 15, 2015 at 7:47 am

        Yay, Wal-Mart!!

        Reply
  34. Deanne says

    August 16, 2014 at 12:07 am

    Hi! Do you happen to know if this freezes well? Thinking about making a large batch and freezing into individual meals for my twins. I have the same Peter Rabbit Bowl!

    Reply
    • Kate says

      August 16, 2014 at 8:33 pm

      I haven’t tried freezing it, but I don’t see why it wouldn’t. And don’t you love that bowl? :)

      Reply
      • Bethy says

        November 10, 2016 at 1:22 am

        I want the oeter rabbit bowl! Thats what caught my eye kut of all the pastina recipes i was searching on pinterest!

        Reply
  35. lori preisinger says

    November 28, 2014 at 6:38 pm

    i grew up on this and it was the first solid food we give our children , best comfort food around and i like mine thick

    Reply
    • Kate says

      November 29, 2014 at 11:24 am

      Me TOO! I also love it as a light supper after big holiday feasts, so it will definitely be making an appearance this weekend. :)

      Reply
  36. Jessi says

    January 3, 2015 at 11:10 pm

    You made this look so yummy on the blog, then so many people raved in the comments that I HAD to drop everything and locate the little Italian grocery store in my town so I could get my hands on some pastina and make this.

    You all weren’t kidding. YUM! New favorite quick comfort food.

    Reply
    • Kate says

      January 4, 2015 at 4:38 pm

      Yes! This is my go-to comfort foods of all comfort foods! When things get really crazy I have been known to put a poached egg on top, too. :)

      Reply
  37. Diane Bernard says

    January 31, 2015 at 8:24 pm

    I was intrigued by this recipe. Being raised Irish/Italian this dish never made an appearance. I made it. I loved it. I crave it. My initial mistake was not following the cook times on the box of ancini di pepe that I bought so my first attempt was just a tad too aldente. No problem.. it still tasted so good! The next time I added a little bit of fresh chopped spinach and finely chopped black olives. Absolutely devine! I now will be making the basic recipe for my grandchildren and the other version for me and my hubby.

    Reply
    • Kate says

      February 3, 2015 at 7:53 am

      I’m right there with you on the craving, especially during these chilly winter days. Love your variations!

      Reply
    • ed says

      February 7, 2016 at 5:55 pm

      Plus Pastina (star shaped mini pastas) is totally different then “ancini de pepe.”

      Reply
      • vickie conner says

        August 23, 2016 at 9:30 pm

        Which do you like better?

        Reply
        • Amy Trapp says

          November 13, 2016 at 5:20 pm

          Love pastina for, oh, over 50, close to 60 years. I have been eating the pastina with cheese and a softly poached egg, which is poached right into a well in the middle of the pastina. Yum!

          Reply
          • Kate says

            November 13, 2016 at 7:19 pm

            Oh my gosh, a poached egg. PERFECTION!!

    • Dorothy DeMaria says

      January 4, 2019 at 4:15 pm

      I think Acini de Pepe is a little bigger than Pastina

      Reply
      • Kate says

        January 6, 2019 at 8:24 am

        I will check! But I bet it’s just as delicious. :)

        Reply
  38. Cindy says

    April 14, 2015 at 11:04 am

    I spent the morning trying to deside what to have for breakfast and nothing sounded good, till I pulled out the pastina, I then sat down in front of my computer and luckly found your recipe. It was yummy!
    Since my husband is working from home today, I tripled it and used one of the pods of Knorrs Homestyle Chicken Stock. Perfect comfort food for this rainy day.
    Thank you!

    Reply
    • Kate says

      April 14, 2015 at 1:42 pm

      I’m so glad! It’s the perfect solution to a rainy day, I always think. :)

      Reply
    • G. Cuesta says

      February 21, 2016 at 9:35 am

      I too didn’t know what to have for breakfast. Tired of waffles, scrambled eggs or toast and eating peanut butter out of the jar…lol. I had a box of pastina in my pantry, sooo….. guess what I made. You guessed it pastina egg and cheese. OMG, I’ve been wanting to make this for the longet time. My Italian mother used to make it for me and my sister when we were little. Once I found this recipe you’d think it was Christmas morning when I was a kid! As a matter of fact I’m just finishing a bowl of it right now….yummmmmmy! So simple and rustic. I could eat this til the cows came home…lol

      Reply
      • Kate says

        February 23, 2016 at 7:24 am

        I feel EXACTLY the same way about this little recipe – I could eat it for breakfast lunch and dinner! Hurray for pastina!

        Reply
  39. Deanne Carroll says

    July 17, 2015 at 2:11 pm

    Hi, I just wanted to post an update. My twin toddlers love this! It also freezes really well into cubes. :) I started feeding this to them at about 12 months.

    Reply
    • Kate says

      July 18, 2015 at 3:17 pm

      Deanne, so happy for this update! And twin toddlers – what a happy busy house you must have. :)

      Reply
  40. Doreen says

    September 8, 2015 at 10:27 pm

    Just happened onto your recipe and it brought me back to my childhood! Had to make it as soon as I could. I am now addicted. I made some for my 11 year old granddaughter, and she loves it too. She says she will always remember Grandma making pastina for her as our special meal, just for the two of us. Thanks for bringing it back into my life!

    Reply
    • Kate says

      September 9, 2015 at 7:54 am

      Oh, THANK YOU for sharing that lovely moment with your granddaughter with me!

      Reply
  41. Lauri says

    January 20, 2016 at 11:53 am

    Pastina was a childhood favorite of mine whenever I was sick, and I’ve recently started making it for my kids too. I tried your new variation yesterday and I am head-over-heels in love with it! Thank you for giving this classic comfort food an upgrade and keeping it alive for me and my family!

    Reply
    • Kate says

      January 21, 2016 at 8:07 am

      I’m so glad you liked it! It’s the perfect, perfect food for when the kiddos are under the weather – and the grown-ups too! :)

      Reply
  42. Mike says

    March 6, 2016 at 8:10 am

    I made this for breakfast this morning, adding a few slivers of Parma ham to the bowl.

    Wonderful. This is the first time in my life I’ve had pastina and it will surely not be the last.

    Thank you.

    Reply
    • Kate says

      March 9, 2016 at 4:06 pm

      Love the addition of the ham! Welcome to the wonderful world of pastina. :)

      Reply
  43. eveline salario says

    June 25, 2016 at 5:09 pm

    Made this today, it was great.I used pecorino cheese instead of parmesan. Next time i try it with chickenbroth. Thank you for the recepy.

    Reply
    • Kate says

      June 30, 2016 at 5:54 am

      Chicken broth will give it a nice extra bit of flavor!

      Reply
  44. Denise says

    June 26, 2016 at 5:42 pm

    My husband’s family has been making a baked dish for decades that no one seems to know exactly how to say or spell. It usually ends up pronounced like, “bastae”. His father was from Sicily. The dish is 3 cups of cooked, cooled rice, 2 cups parmesan cheese, 9 beaten eggs, salt and pepper. They also throw in about about a cup of chopped ham or pepperoni, which I’m sure was added to the recipe here, in the states, as my husband’s family had a pizza place in St. Louis for several decades and Dad would bake this “bastae” with his sons, probably just adding whatever meat toppings they wanted. This is all combined and baked in a greased, parchment lined pan at 350 for about 40 minutes or until the middle of the top is spongy and bounces back when touched. My mother worked for an Italian family for several years and the first time my husband made this for her, she called it pastina, which is probably more correct, although not exactly the same.

    Reply
    • Kate says

      June 30, 2016 at 5:54 am

      Well, that dish sounds absolutely AMAZING. I am going to have to try and recreate it – thank you so much for telling me about it!

      Reply
  45. Becca says

    September 19, 2016 at 9:49 am

    So, I had never heard of this before, not being Italian, and had only ever had spaghetti pasta growing up, but a friend of mine who is of Italian ancestry, gave me a box of pastina when she moved. I tucked it away, not having the faintest idea what to do with it. Well, last week I got into a time crunch and needed something to make something for a potluck QUICKLY so in going thru my cupboards I found the pastina, looked it up on line and found this recipe. I made the whole box, thru in 12 eggs, cheddar cheese instead of Parmesan, and some chopped ham, and MAN, was it ever good! Took it to the potluck and everyone liked it even though no one knew what it was. Still had some left over so have been eating it for breakfast. Um, um, good!

    Reply
    • Kate says

      September 25, 2016 at 3:00 pm

      I’m so glad you liked it – and I LOVE your additions! Chopped ham – I need to try that myself!

      Reply
  46. Bethy says

    November 10, 2016 at 1:50 am

    The instructions say 3-4 minutes. Mine took 8 minutes before it got to the right consistency (just Barely not soupy). Maybe this is because i doubled the recipe. Double the quantity, double the time?.

    Reply
    • Kate says

      November 13, 2016 at 5:01 pm

      Hi Bethy, and thanks for all your comments on this one! Yes, you probably needed a little extra time due to the amount, but glad it came our so well for you! :)

      Reply
  47. Stephanie says

    January 24, 2017 at 4:25 pm

    Has anyone tried this with diced chicken?

    Reply
    • Kate says

      January 25, 2017 at 5:46 am

      Hi Stephanie! I think adding some shredded cooked chicken at the end would be delicious!

      Reply
  48. Purity says

    March 3, 2017 at 4:59 pm

    I have been eating pastina since I was a little girl, my Italian Nana was the first one who started making it for us. In our version you drain the pastina, add it back in the pan with the butter, egg, and salt and cook it on low until the egg cooks past the wet phase but still maintaining its creamy texture. Don’t cook too long or it will dry out. Definitely a comfort food in our family! Thanks for sharing this version!

    Reply
    • Kate says

      March 5, 2017 at 9:34 am

      And thanks for sharing your version – I’m going to try that for lunch today!

      Reply
  49. Vicki says

    April 9, 2017 at 1:37 pm

    My Nonni made this when I was a child . My Mom made it and I make it foright you little. Love in a bowl. We make ours a bit diffently. We use chicken broth like others have mentioned. Also we add about a tablespoon of milk right before serving. It is really creamy that way.

    Reply
    • Kate says

      April 10, 2017 at 12:45 pm

      Love in a bowl – that’s exactly right! And I’m going to try the milk in mine next time. :)

      Reply
  50. Cathy says

    May 23, 2017 at 9:53 pm

    Just made this for the second time this week I tried it yesterday and added to much peer I think I got it perfect now and it is so good like a warm hug inn a bowl

    Reply
  51. Mike says

    June 3, 2017 at 8:50 pm

    Try it with chicken stalk instead of water

    Reply
    • Kate says

      June 4, 2017 at 2:50 pm

      Will give that a try!

      Reply
  52. Virginia says

    December 31, 2017 at 11:57 pm

    My comfort food since I can remember, am almost 70. When I’m cold, sick or even just want something quick, Virginia easy and yummy. All my grandparents were from Italy. I think it was called uovo e pastina – might have spelled the egg part wrong. My version is to boil and drain well the pastina – then I add eggs beaten with some milk, making it creamy! I barely grease a fry pan with regular olive oil and cook and stir over low heat until the way I like it. Served with a dollop of butter and sprinkled with grated Parmesan/Romano – Heaven in a bowl!

    Reply
    • Kate says

      January 5, 2018 at 5:51 am

      I agree – it IS just heaven in a bowl! Love the milk in there – I’m going to try that next time. :)

      Reply
  53. Jim crawford says

    January 18, 2018 at 1:00 am

    A good recipe but the pasta I used said to cook for nine minutes and it was correct. It takes that long to absorb most of the water too.

    Reply
    • Kate says

      January 20, 2018 at 2:41 pm

      Thanks Jim! And yes, always good to follow the box for pasta cooking directions as things can change from pasta to pasta. Glad you liked the recipe! :)

      Reply
  54. Debbie says

    March 20, 2018 at 11:05 pm

    My daughter had her wisdom teeth out. She loved it she is a very picky eater. I made with chicken broth instead of water it came out very tasty.

    ★★★★★

    Reply
    • Kate says

      March 25, 2018 at 8:43 pm

      Oh gosh, I remember the day my daughter had her wisdom teeth out – hope yours is feeling much better! And love the idea of making this with chicken broth. :)

      Reply
  55. Heather says

    April 3, 2018 at 9:43 pm

    I made it for four. It was a serious hit. And freaking delicious. (I may have also added a hair more parm…don’t judge.)

    ★★★★★

    Reply
    • Kate says

      April 8, 2018 at 7:17 pm

      I will NEVER judge on more cheese in any context. :)

      Reply
  56. Natalia says

    May 14, 2018 at 2:12 pm

    I feel the need to comment because I’ve been making this recipe ever since I found it three years ago. My mom had purached a box of pastina for soup, but she never ended up using it so I looked up different recipes for pastina and this one seemed the easiest (I’m lazy and a college student). I would just like to say that this recipe has been with me through so many obstacles in my life. I have cried over boys, cried over deaths (both fictional and real), cried over stress, and relaxed all while eating this pastina recipe. I have purchased far too many boxes of pastina at this point and I think it just might be my favorite recipe to ever exist. Cheese actually kind of messes with my stomach, but do I care? Hell no. I could be allergic to every component of this recipe and I would still eat it. I don’t even care. Whoever invented this recipe is my hero and you’re also my hero for publishing it online and allowing me to find it during MANY times of need. Most girls my age lose themselves in a bottle of some sort of alcohol when they’re feeling down, but I lose myself in a bowl of this magical stuff. I will break any diet to eat this stuff. I’m very very passionate about it. Thank you so much, again.

    P.S. None of this is exaggerated. I am dead serious.

    ★★★★★

    Reply
    • Kate says

      May 14, 2018 at 3:22 pm

      Natalia, I have gotten thousands of comments on this blog over the years, and this one literally brought happy tears to my eyes. As a blogger, I send my posts out into the world not knowing who will read them and what they will think, and hearing this from you reminds me why I do what I do. You eat all the pastina you want, girl – you sound like an amazing person, and you made this blogger so happy today. xoxo

      Reply
  57. Jeff says

    August 18, 2018 at 1:37 pm

    This looks amazing! I’m on a liquid/pureed diet for the next 3 months (due to some extensive dental work to correct my bite) — is this something that I could eat without the ability to chew, like the mashed potatoes I’m getting so sick of?) or would I need to make it and then puree it with an immersion blender? Thanks!!!

    ★★★★★

    Reply
    • Kate says

      August 18, 2018 at 3:21 pm

      Hey Jeff, and yes! I recently got a filling changed and they had to numb up the whole side of my mouth and they told me no chewing until the novocain wore off. it took FOREVER to wear off and I was starving, so I made myself a bowl of this and it goes down with zero chewing. Plus you get the protein of the egg. Speaking of, here’s another no-chew recipe you might like, and I hope the next three months go okay for you. Let me know if you need any other recipes like this. https://www.framedcooks.com/2012/10/soft-scrambled-eggs-with-ricotta-and-chives.html

      Reply
      • Jeff says

        August 18, 2018 at 7:13 pm

        THANK YOU, KATE — you just made the next 3 months look a lot more bearable!!!

        Reply
    • Virginia says

      August 18, 2018 at 4:24 pm

      Yes, you can eat without chewing it! You might want to cook the pastina a bit more than normally called for, in this case. I had a serious jaw problem for several years and this is one of the things that sustained me! I have gotten to the point where I make a big batch, store and then zap in microwave – including for breakfast!

      ★★★★★

      Reply
      • Jeff says

        August 19, 2018 at 12:20 pm

        Thanks Virginia, was planning to over cook it a bit, and a big, mappable batch sound like a good idea!! Also thinking about add-ins; some anchovy paste, an extra yolk, some pureed arugula, roasted garlic…. so many possibilities!

        Reply
  58. Donna Roddy says

    February 1, 2019 at 8:32 am

    My grandma always made pastina with chicken broth and spinach…to this day it is my favorite soup! sprinkle a little Parmesana Reggiano on top and you have a 5 star soup!

    ★★★★★

    Reply
    • Kate says

      February 3, 2019 at 3:47 pm

      Hi Donna! That sounds a lot like my parmesan polenta chicken soup – I’m going to have to try it with pastina now! Here’s my recipe – see what you think! :) https://www.framedcooks.com/2017/02/parmesan-polenta-chicken-soup.html

      Reply
  59. Olga says

    March 30, 2019 at 3:19 pm

    Kate, t’s really awesome! This will quickly become a favorite in our house!

    ★★★★★

    Reply
    • Kate says

      April 1, 2019 at 11:32 am

      Thanks Olga! It’s my all-time favorite comfort food. :)

      Reply
  60. Ally says

    June 6, 2019 at 2:42 pm

    My nonna used to make almost this exact recipe for me when I was little and not feeling well! I couldn’t remember how she did it, so I never was able to make it, I only remembered parts. I can’t believe I stumbled across this recipe! The only thing she did different was to use a half teaspoon of chicken bullion in place of the salt. I’m under the weather today, and I made this, standing over the oven crying in happiness. It’s like she’s here with me. I even have the little bowl with pink roses she used to serve it to me in (her name was Rose). I cannot thank you enough! I’m so happy to be able to make this for other people now!

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      June 6, 2019 at 3:19 pm

      Ally! Thank you for telling me about this – you made my whole day! Notes like this are the reason I do what I do. :) I hope you feel better soon, and I love that you are having this special pastina out of your Nonna Rose’s bowl! xo

      Reply
    • Lisa says

      June 11, 2019 at 12:34 am

      Oh how I love this recipe! I remember this or something similar that my grandmother or mother made for me. Would have never known how to make it if it weren’t posted here. I’m so thankful!!! I crave it a lot! It’s great to make you feel better when under the weather, pick you up when feeling down and my newest: if you have a little too much spirits to drink the night before this will make you feel good as new the next day while lounging on the couch! Thank you!!!!

      ★★★★★

      Reply
      • Kate Morgan Jackson says

        June 11, 2019 at 8:59 am

        Hi Lisa and thank you!! You’ve described the feeling I get when I make and eat this recipe just perfectly – it’s the best pick me up comfort food recipe I know! :)

        Reply
  61. Kim says

    September 1, 2019 at 9:26 pm

    This is one of the few thing my mother made when I was a child and to this day it’s one of my favorite thing to eat

    Reply
    • Kate Morgan Jackson says

      September 3, 2019 at 9:44 am

      Hi Kim! Yes, isn’t it the best? I always keep pastina on hand because you never know when you are going to need some comfort food. :)

      Reply
  62. Hannah says

    October 24, 2019 at 3:39 pm

    Wow! I’ve never had pastina in any form but I love Italian cuisine. I made this with chicken broth and omitted the salt. Did everything else as written. This is so good!! Thank you for sharing! :)

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      October 28, 2019 at 12:49 pm

      Thanks Hannah! We make it on repeat in my kitchen, especially as the weather gets chilly! :)

      Reply
  63. Josie says

    October 27, 2019 at 7:05 pm

    delicious! Will be making again!

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      October 28, 2019 at 12:48 pm

      Thanks Josie! It’s my all time favorite comfort food dish!

      Reply
  64. Craig says

    November 10, 2019 at 3:52 pm

    My go-to pastina recipe. Thanks!

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      November 11, 2019 at 8:44 am

      Craig! Isn’t is just the best comfort food ever? :)

      Reply
  65. Toby Buonagurio says

    December 1, 2019 at 4:18 pm

    Pastina is the very best for an “iffy” belly. I cook it 25 minutes so it is fully expanded, strain, add butter, some salt and shredded cheddar cheese …that’s it..so easy for your digestive system. Your belly will thank you..

    Reply
    • Kate Morgan Jackson says

      December 2, 2019 at 8:55 am

      It is definitely my go-to recipe when I’m not feeling 100%. :)

      Reply
      • Rachel Darcy says

        March 4, 2023 at 2:25 pm

        Still haven’t made this but really need to. I use a vegan/vegetarian ‘chicken’ stock to cook a lot of rice and pasta dishes. It’s also kosher. Manufacturer is Osem.

        I like creamed tuna on toast for a comfort meal. Make a roux, add milk, tuna and frozen peas. Season with salt and pepper. Heat together and serve on your favourite toast.

        Reply
        • Kate Morgan Jackson says

          March 6, 2023 at 5:19 pm

          I love your creamed tuna idea – will have to try that!

          Reply
  66. Lisa says

    December 18, 2019 at 6:05 pm

    Omg. This is sooooo good. Brings me back to my childhood. I’m glad I finally have the recipe. Thank you. Will be making this often. Such a nice dish for this snowy evening.

    ★★★★★

    Reply
  67. Lisa says

    December 18, 2019 at 6:05 pm

    Omg. This is sooooo good. Brings me back to my childhood. I’m glad I finally have the recipe. Thank you. Will be making this often. Such a nice dish for this snowy evening.

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      December 19, 2019 at 8:00 am

      Isn’t it the best cold weather comfort food ever? :)

      Reply
  68. Jean says

    January 3, 2020 at 3:17 pm

    Delicious. So comforting since I’m suffering with a upper respiratory problem.

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      January 3, 2020 at 3:49 pm

      Hi Jean! Thank you so much, and feel better soon! :)

      Reply
    • Elizabeth says

      January 23, 2020 at 6:36 am

      Me too! I hope you feel better!!

      Reply
  69. Molly B says

    January 9, 2020 at 2:10 pm

    I have never had anything like this, and it is delicious! Definitely comfort food – yum! A note to others that the tiny pasta I found actually takes about 8 min to cook, so check the box before just following the instructions here. I ended up with a delicious bowl of yum with a lot of bite to it! I also found I personally liked just a touch more flavor and added a little soup base to water the second time I made made it. Thanks for an awesome recipe!

    ★★★★

    Reply
    • Kate Morgan Jackson says

      January 11, 2020 at 10:51 am

      Molly, that is such a good point – I’m going to adjust the recipe to mention that folks should look at the cooking instructions for whatever pastina they have – thank you! :)

      Reply
  70. Elizabeth says

    January 23, 2020 at 6:34 am

    I needed a recipe to make lunch for school and i did not have any pastina ready made that i could heat up in the fridge so i looked online.

    i recently became sick so this is good, and I hope it turns out like how my great grandmother, grandmother and mother make it!

    Thank you for the recipe, Kate!

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      January 23, 2020 at 8:33 am

      I hope you feel better very soon, and that this little recipe helps – things that our mothers and grandmothers made are always extra comforting! :)

      Reply
  71. Laura Lewis says

    March 1, 2020 at 6:23 pm

    Looked good but no one should have to spend double the time pausing this video to see how the dish is made. Watching this overly jump cut cooking video felt more like I was in the throws of having a seizure than watching a video. I understand time constraints being imposed – however this under a minute nightmare turned out to be just that. A nightmare, good content otherwise – but wow what a difference a few extra seconds could make…

    Reply
    • Kate Morgan Jackson says

      March 1, 2020 at 6:38 pm

      Laura, I’m very sorry you felt this way. I hope you enjoyed the pastina recipe despite your troubles with the video. It’s my favorite comfort food.

      Reply
  72. Carl Senica says

    March 21, 2020 at 9:56 am

    Mom used to add some milk to it to increase the creaminess. Locatelli Romano cheese was the best with it!

    Reply
    • Kate Morgan Jackson says

      March 21, 2020 at 12:30 pm

      That is a great idea Carl – I’m going to try that next time!

      Reply
  73. Jennifer M says

    April 17, 2020 at 12:22 pm

    I love this recipe. I add a little milk, fresh parsley. Delish !!!! I’ve been eating this since I have been a child. Still has the same result, comfort and satisfaction.

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      April 20, 2020 at 9:57 am

      Jennifer! Thank you so much – and we all need all the comfort these days, right? :)

      Reply
  74. Deborah Urso says

    May 26, 2020 at 10:42 am

    Amazing! Just like nana use to make.
    Love to make this on a rainy day and sit by the window.

    Nana use to add just a little milk to it.

    Reply
    • Kate Morgan Jackson says

      May 28, 2020 at 8:19 am

      Deborah, thank you for this! I’m going to add a little milk to mine the next time I make it. :)

      Reply
  75. Cyndy Geiger says

    August 1, 2020 at 6:11 pm

    Tried it. Love it. Perfect comfort food when you are feeling less than 100%

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      August 2, 2020 at 12:14 pm

      Cyndy! I’m so glad you loved it – and hope you are 100% very soon. xo

      Reply
  76. Michelle says

    August 24, 2020 at 2:55 pm

    I needed a hug today, so I made this. THANK YOU, I haven’t had this in years!!

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      August 25, 2020 at 3:49 pm

      Oh Michelle, I’m so glad! We all need all the hugs we can get these days! :)

      Reply
  77. Esther says

    December 29, 2020 at 5:43 pm

    Delicious! Super easy and a hit with the toddler.

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      December 30, 2020 at 10:48 am

      Hurray! It’s always great to be toddler-approved – they are the best! :). Happy New Year, Esther!

      Reply
  78. Joe Heines III says

    February 16, 2021 at 1:28 pm

    Every time this recipe pops up I swear I’m going to try it. I am going to try it, it looks so easy.

    There are two things my Great Aunt Min (aka Grandma) introduced to my sister and I when we were kids, Pastina and Taylor Ham. do you have any recipes with Taylor Ham as an ingredient?

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      February 17, 2021 at 12:20 pm

      It’s a great one – it’s actually the most popular recipe on the blog. I don’t have any recipes with Taylor ham, but you are inspiring me to come up with one! Such fond memories of Aunt Min. :)

      Reply
  79. CN Muir says

    February 19, 2021 at 8:43 pm

    I’m trying to watch my calorie intake. Can I use just egg white instead of whole egg? Thanks!

    Reply
    • Kate Morgan Jackson says

      February 22, 2021 at 10:49 am

      Hi there! Yes, you definitely can – it will be a little lighter, but the cheese will still make it flavorful. Happy cooking!

      Reply
      • CN Muir says

        February 22, 2021 at 3:36 pm

        Thanks!

        Reply
  80. Wisco50 says

    February 19, 2021 at 11:38 pm

    Sure, you could just make it with egg white. However, in all seriousness, unless you are on a starvation diet, the eggs aren’t going to be significant. The pastina itself is likely higher in carbs?! I’ve been dieting (lost 15#) and have included reasonable amount of eggs.

    ★★★★★

    Reply
    • CN Muir says

      February 22, 2021 at 4:08 pm

      Thank you for your input and congrats on your weight loss! Interestingly, I’ve lost 15 lbs. as well with no food off limits. However, often eggs don’t sit well with me so I generally eat only the whites for the protein factor. ;)

      Reply
      • Wisco50 says

        February 22, 2021 at 7:10 pm

        Ah, well, then, that’s a valid reason! ????

        Reply
  81. Laura Nelson says

    February 20, 2021 at 6:15 pm

    When I was young I used to get sick every time one of my siblings came home with a cold and I wasn’t growing as well as I should. An Italian friend of my parents recommended this recipe to them to feed me and it worked! It seems like it’s only been in the last few years that the recipe has begun to be available.

    Reply
    • Kate Morgan Jackson says

      February 22, 2021 at 10:47 am

      Hi Laura! This is the BEST cure for just about anything – it’s my all time favorite comfort food. :)

      Reply
  82. Stephanie Spaltro says

    February 26, 2021 at 8:20 pm

    I made this tonight for my husband and I and it was very very good but if I wanted to add a little bit more juice to it for when it was done what are some ideas?

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      March 1, 2021 at 11:01 am

      Hi Stephanie! Do you mean you want to make it a little more liquid? You can drizzle in some warm milk (or even cream!) – or if you want to make it a little lighter, you can stir in a little more chicken broth. If that’s not what you are after let me know and I can send along some more ideas!

      Reply
  83. Jessica Fiore says

    February 28, 2021 at 12:59 pm

    Absolutely delicious……just like Mom made years ago……

    Reply
    • Kate Morgan Jackson says

      March 1, 2021 at 10:55 am

      Thanks Jessica! It’s my favorite favorite comfort food. :)

      Reply
  84. Lynn Egan says

    April 28, 2021 at 7:27 pm

    My only change was to add chicken broth instead of water to boil it in delicious!

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      April 29, 2021 at 11:00 am

      Thanks Lynn! I love your chicken broth addition – it gives it a lovely rich taste! :)

      Reply
  85. KC says

    July 16, 2021 at 10:17 pm

    Thank you! This tasted just like the way my Italian grandparents made Pastina for my cousins and I as children! And we never knew the measurements! Thanks!

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      July 17, 2021 at 7:42 pm

      KC! I’m so glad – it’s the best comfort food ever, right? :)

      Reply
  86. Stacy Haynes says

    August 18, 2021 at 6:55 pm

    Omg major comfort food!
    I will make this again!

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      August 20, 2021 at 2:25 pm

      Isn’t it just the best? I’m so glad you liked it! :)

      Reply
  87. Nancy says

    August 19, 2021 at 6:42 am

    My Italian neighbor would make this for her kids, and all the neighborhood kids, so I grew up loving pastina.
    Great recipe. Very comforting… And in my adulthood nowadays, I add crispy chopped up bacon to the top….. it is fabulous!!

    Reply
    • Kate Morgan Jackson says

      August 20, 2021 at 2:24 pm

      Hi Nancy! I absolutely LOVE your adult version of this recipe – that’s definitely happening the next time I make this! :)

      Reply
  88. Cathy says

    November 30, 2021 at 7:16 pm

    OMG! The perfect Italian comfort food! Just like my mother made for us when we were sick back in the 1950’s & 60’s . Comforting, tasty, easy on the tummy…. Just what the doctor ordered. Thanks for posting this recipe!

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      December 2, 2021 at 7:48 pm

      Isn’t it the best comfort food ever! I’m so glad you found it! :)

      Reply
  89. Tracey says

    January 3, 2022 at 6:25 am

    My friend makes it with mozarella too….can i do that?

    Reply
    • Kate Morgan Jackson says

      January 3, 2022 at 12:00 pm

      Hi Tracey, and I don’t see why not! I would use shredded or finely chopped mozzarella to get the best possible meltage. Happy New Year!

      Reply
  90. Ray says

    January 11, 2022 at 3:35 pm

    This was just what I wanted on a cold winter day. Quick and easy, just like grandma used to make. I used 3/4 cup of no-sodium chicken broth instead of the 1 cup of water, but otherwise followed the recipe.

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      January 12, 2022 at 9:50 am

      Hi Ray and yes! This is my favorite cold-weather lunch. Love your idea of using chicken broth for a little extra flavor. :)

      Reply
  91. Sarah says

    February 19, 2022 at 6:42 pm

    Made it with vegetable broth instead of water. I don’t know if my mom put eggs in it when I was growing up, but it was a perfect way to get some extra nutrients in while my girl and I are feeling unwell. She loved it. Thank you!

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      February 20, 2022 at 6:32 pm

      I hope that you and your girl feel better soon…sending all good thoughts your way!

      Reply
  92. Neesa says

    September 6, 2022 at 4:01 pm

    Amazing recipe. Made this many times now! I make 2 servings bc one just isn’t enough! Done it with the star shaped and ring shaped Pastina and they are both great. I also add garlic powder and more spiced depending on what I want and if I want to make it richer I add a splash of half and half or milk. Thank you for the recipe! Pure comfort food.

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      September 6, 2022 at 7:31 pm

      Hi Neesa! I love your variations on this recipe and yes! Comfort food to the max. :)

      Reply
  93. AmazingTalker says

    October 7, 2022 at 5:01 am

    This is gonna be so yummy FOR SURE!
    Cheese with anything always taste great. :D

    ★★★★★

    Reply
  94. Aileen says

    November 28, 2022 at 5:49 pm

    Such a sweet post. Now I have to go get myself some pastina, if there is any left on the shelves ;)

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      November 28, 2022 at 6:56 pm

      Hopefully if you can’t find any, a guardian angel will come to the rescue! xoxo!

      Reply
  95. Dan Crispano says

    December 29, 2022 at 2:27 pm

    So I’ve been hearing rumblings on social media up here that some pasta companies are going to stop making pastina.
    I hope there’s at least one company that rebels against this movement and continues making it.
    (Scoop up as much as you can while it’s still out there cuz!)

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      December 29, 2022 at 4:00 pm

      No no no, say it isn’t so!

      Reply
      • Dan Crispano says

        December 29, 2022 at 5:04 pm

        I actually heard it might just be Ronzoni that’s discontinuing it.
        Thanks for Barilla…..

        Reply
    • Virginia Cioffletti says

      December 29, 2022 at 9:13 pm

      I live near Madison WI and it used to be you could find ANYTHING at either Woodman’s grocery – well, suddenly no pastina, not even the stars or ABC types (both of which I used when my kids and grandkids were young). No Barilla brand nor DaVinci brand. I can get some at an Italian specialty store but it’s an extra trip and pricier (though not a problem). But why? Were people not buying it? Now others are noticing the same thing? Weird!

      Reply
      • Kate Morgan Jackson says

        December 30, 2022 at 12:24 pm

        There is no pastina to be found ANYWHERE in North Carolina where I live, and my mom can’t find it in New Jersey either. My sister found some in Woodstock New York and sent me 6 boxes! And of course there is always Amazon…they do still have it. I think we need to start a Pastina petition! :)

        Reply
        • Dan says

          December 30, 2022 at 12:44 pm

          I guess you could use one of the other similar types of tiny pasta. I forget the name but its similar to Pastina.

          Reply
          • Virginia Cioffletti says

            December 30, 2022 at 5:20 pm

            But I can’t find the tiny stars or alphabets or Os either. Sometimes orzo but orzo is NOT the same!

          • Kate Morgan Jackson says

            January 2, 2023 at 1:31 pm

            I totally agree about orzo (even though I am an orzo lover) – there’s nothing like real pastina. Say some Italian swears under your breath for me too! :) Happy (hopefully pastina-filled) New Year!

        • Virginia Cioffletti says

          December 30, 2022 at 5:17 pm

          Well, I grew up in very southern NY, just north of Bronx and if you can’t find pastina in NJ I say the world is in trouble! I just swore under my breath in Italian! 😳

          Reply
          • Dan says

            December 30, 2022 at 10:32 pm

            Ok so the other very similar pasta is called Acini de Pepe.
            I’m sure it would work fine if you can’t find Pastina.

    • Vickilynne Squires says

      December 31, 2022 at 10:34 pm

      My Walmart has DeCecco brand Acini di Pepe. They make it very small. Smaller than other brands Acini di Pepe. It works great for this recipe. Hope that helps!!

      Reply
      • Kate Morgan Jackson says

        January 2, 2023 at 1:30 pm

        Hi Vickylynne and thanks for this shopping tip – thank goodness for Walmart! Happy New Year!

        Reply
  96. Mark E Moore says

    January 11, 2023 at 5:48 pm

    Use chicken broth or stock to cook the pasta and recipe is out of this world.

    Reply
    • Kate Morgan Jackson says

      January 12, 2023 at 3:18 pm

      Mark! You are so right about the chicken broth. YUM!

      Reply
  97. Barbara says

    January 22, 2023 at 6:31 pm

    Such a family favorite! But stock up on pasting as Ronzoni will discontinue making it! Sooooo sad!

    Reply
    • Kate Morgan Jackson says

      January 30, 2023 at 1:57 pm

      I KNOW! I am not happy about that – but rooting for Barilla to keep us in stock!

      Reply
  98. Bella says

    January 28, 2023 at 7:48 pm

    I doubled the recipe and used chicken broth in place of water and it came out great. Such a yummy bowl of comfort. This will be a staple from now on

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      January 30, 2023 at 1:56 pm

      Bella! Thank you so much – I do love making this with chicken broth too! Hurray for pastina!

      Reply
  99. Rosemarie A says

    February 10, 2023 at 2:20 am

    Although I’m half Italian and had this often as a child per my mom and grandma I never learned to make it.
    Watching your video and simple directions helped me to relive a fond childhood memory as I made it and shared with my daughter.
    Thank You

    ★★★★★

    Reply
  100. Carol says

    February 28, 2023 at 6:44 pm

    Loved this recipe!

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      March 1, 2023 at 11:34 am

      Hi Carol and hurray! I’m so glad – it’s one of my very very favorites. :)

      Reply
  101. Cindy says

    March 14, 2023 at 2:04 pm

    Delicious!
    Can it be reheated?

    ★★★★★

    Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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