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.
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.
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: 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
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!
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.
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!
 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! |
 Is there anything more wonderful than perfect chicken noodle soup? Here’s a recipe for The Best, Easiest, Quickest Chicken Noodle Soup Ever! |
 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. 🥰
PrintPastina with Egg and Cheese, Otherwise Known As Comfort Food
This simple recipe for pastina with egg and cheese, otherwise known as comfort food, will make everything feel a little better!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
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
- Bring one cup of water to boil in small saucepan.
- Add pastina and salt and cook until most of the water is absorbed, 3-4 minutes or whatever the instructions on your box suggest.
- Turn off heat and stir in egg, letting it cook in the hot pasta.
- Add butter, cheese and pepper. Eat slowly out of your favorite bowl with your favorite spoon.
- Feel much better.
Equipment We Used to Make This Recipe
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I Loved, I Lost, I Made Spaghetti
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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.
Keywords: vegetarian comfort food, vegetarian pasta, vegetarian pastina with egg and cheese, kid friendly pasta with cheese recipe
kimchi says
OMG…I am going to make this TOMORROW!
kimchi says
OMG…I am going to make this TOMORROW!
kimchi says
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.
kimchi says
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.
Kate Morgan Jackson says
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…
Kate Morgan Jackson says
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…
Vicky says
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.
Mary says
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
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. :)
Mary says
It was almost 25min for 2C water and half cup pastina until it was all absorbed…but yes,still yummy
I’m glad it was worth the wait! :)
Vicky says
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.
Kate Morgan Jackson says
Raggedy Ann! Love her. :)
Kate Morgan Jackson says
Raggedy Ann! Love her. :)
Teresa Welch says
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 ????
★★★★★
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. :)
Stella says
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
Julie J says
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.
★★★★★
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.
Virginia Cioffletti says
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!
★★★★★
Hi Virginia! I always make a big batch too – there’s no such thing as too much pastina, right? :)
Stella says
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
Anonymous says
just like my grandma made for me … gonna make this right now!!!
– elizabeth
Lynn says
What is pastina and where can I buy it? I’m Polish
Virginia Cioffletti says
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.
★★★★★
Laura says
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.
★★★★★
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!) :)
Anonymous says
just like my grandma made for me … gonna make this right now!!!
– elizabeth
Maple Leaf Mommy says
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.
Maple Leaf Mommy says
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.
Sarah says
My mom used to make this when I was sick! I’m actually going to make this for myself right now. LOVE.
Sarah says
My mom used to make this when I was sick! I’m actually going to make this for myself right now. LOVE.
Anonymous says
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!
Bethy says
Me too. This recipe was just what I needed!
Anonymous says
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!
Ben B says
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…
Ben B says
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…
Anonymous says
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 :)
Elizabeth Kenny says
Hello,
1/4 cup pastina cooked or dry?
Thanks
Hi Elizabeth! 1/4 cup dry pastina – it will cook up in the 1 cup of water in the first step. Happy cooking!
Anonymous says
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 :)
JC says
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.
I’m so glad! It always makes me extra happy when one of my recipes is something that reminds folks of their childhood. :)
Genevieve Wilson says
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!
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. :)
Bethy says
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!
Angel says
What I did is, I doubled the amount of water. In Italy, they eat it in soup. It’s AMAZING as soup!
Yes, it is SO good in soup – and so comforting! :)
Will D says
In Sicily they eat it thick like risotto or cream of wheat.
Sounds absolutely amazing!
Anna says
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.
These are the comments I love the most! Glad I could bring back some memories for you. :) :)
Sylvie says
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.
Isn’t it great when we can share lunch with our babies? :)
Haley says
Substitute water with chicken broth…seriously AMAZING :)
LOVE this idea!
GPF says
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.
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. :)
Will D says
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!
I think I have to make that version with the egg yolk right this minute!
Debi says
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
Hi Debi, and I also glad! I’m definitely going to try making this with milk – I love that idea. :)
Joyce Ventura says
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.
Joyce, I just love this story! Thank you so much for writing – it made my day.
Amy Trapp says
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.
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!
Alison says
Just to let you know, I found it finally at Wal-Mart. :)
Yay, Wal-Mart!!
Deanne says
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!
I haven’t tried freezing it, but I don’t see why it wouldn’t. And don’t you love that bowl? :)
Bethy says
I want the oeter rabbit bowl! Thats what caught my eye kut of all the pastina recipes i was searching on pinterest!
lori preisinger says
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
Me TOO! I also love it as a light supper after big holiday feasts, so it will definitely be making an appearance this weekend. :)
Jessi says
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.
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. :)
Diane Bernard says
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.
I’m right there with you on the craving, especially during these chilly winter days. Love your variations!
ed says
Plus Pastina (star shaped mini pastas) is totally different then “ancini de pepe.”
vickie conner says
Which do you like better?
Amy Trapp says
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!
Oh my gosh, a poached egg. PERFECTION!!
Dorothy DeMaria says
I think Acini de Pepe is a little bigger than Pastina
I will check! But I bet it’s just as delicious. :)
Cindy says
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!
I’m so glad! It’s the perfect solution to a rainy day, I always think. :)
G. Cuesta says
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
I feel EXACTLY the same way about this little recipe – I could eat it for breakfast lunch and dinner! Hurray for pastina!
Deanne Carroll says
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.
Deanne, so happy for this update! And twin toddlers – what a happy busy house you must have. :)
Doreen says
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!
Oh, THANK YOU for sharing that lovely moment with your granddaughter with me!
Lauri says
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!
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! :)
Mike says
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.
Love the addition of the ham! Welcome to the wonderful world of pastina. :)
eveline salario says
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.
Chicken broth will give it a nice extra bit of flavor!
Denise says
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.
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!
Becca says
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!
I’m so glad you liked it – and I LOVE your additions! Chopped ham – I need to try that myself!
Bethy says
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?.
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! :)
Stephanie says
Has anyone tried this with diced chicken?
Hi Stephanie! I think adding some shredded cooked chicken at the end would be delicious!
Purity says
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!
And thanks for sharing your version – I’m going to try that for lunch today!
Vicki says
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.
Love in a bowl – that’s exactly right! And I’m going to try the milk in mine next time. :)
Cathy says
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
Mike says
Try it with chicken stalk instead of water
Will give that a try!
Virginia says
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!
I agree – it IS just heaven in a bowl! Love the milk in there – I’m going to try that next time. :)
Jim crawford says
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.
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! :)
Debbie says
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.
★★★★★
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. :)
Heather says
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.)
★★★★★
I will NEVER judge on more cheese in any context. :)
Natalia says
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.
★★★★★
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
Jeff says
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!!!
★★★★★
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
Jeff says
THANK YOU, KATE — you just made the next 3 months look a lot more bearable!!!
Virginia says
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!
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Jeff says
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!
Donna Roddy says
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!
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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
Olga says
Kate, t’s really awesome! This will quickly become a favorite in our house!
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Thanks Olga! It’s my all-time favorite comfort food. :)
Ally says
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!
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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
Lisa says
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!!!!
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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! :)
Kim says
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
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. :)
Hannah says
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! :)
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Thanks Hannah! We make it on repeat in my kitchen, especially as the weather gets chilly! :)
Josie says
delicious! Will be making again!
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Thanks Josie! It’s my all time favorite comfort food dish!
Craig says
My go-to pastina recipe. Thanks!
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Craig! Isn’t is just the best comfort food ever? :)
Toby Buonagurio says
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..
It is definitely my go-to recipe when I’m not feeling 100%. :)
Rachel Darcy says
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.
I love your creamed tuna idea – will have to try that!
Lisa says
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.
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Lisa says
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.
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Isn’t it the best cold weather comfort food ever? :)
Jean says
Delicious. So comforting since I’m suffering with a upper respiratory problem.
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Hi Jean! Thank you so much, and feel better soon! :)
Elizabeth says
Me too! I hope you feel better!!
Molly B says
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!
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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! :)
Elizabeth says
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!
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I hope you feel better very soon, and that this little recipe helps – things that our mothers and grandmothers made are always extra comforting! :)
Laura Lewis says
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…
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.
Carl Senica says
Mom used to add some milk to it to increase the creaminess. Locatelli Romano cheese was the best with it!
That is a great idea Carl – I’m going to try that next time!
Jennifer M says
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.
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Jennifer! Thank you so much – and we all need all the comfort these days, right? :)
Deborah Urso says
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.
Deborah, thank you for this! I’m going to add a little milk to mine the next time I make it. :)
Cyndy Geiger says
Tried it. Love it. Perfect comfort food when you are feeling less than 100%
★★★★★
Cyndy! I’m so glad you loved it – and hope you are 100% very soon. xo
Michelle says
I needed a hug today, so I made this. THANK YOU, I haven’t had this in years!!
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Oh Michelle, I’m so glad! We all need all the hugs we can get these days! :)
Esther says
Delicious! Super easy and a hit with the toddler.
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Hurray! It’s always great to be toddler-approved – they are the best! :). Happy New Year, Esther!
Joe Heines III says
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?
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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. :)
CN Muir says
I’m trying to watch my calorie intake. Can I use just egg white instead of whole egg? Thanks!
Hi there! Yes, you definitely can – it will be a little lighter, but the cheese will still make it flavorful. Happy cooking!
CN Muir says
Thanks!
Wisco50 says
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.
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CN Muir says
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. ;)
Wisco50 says
Ah, well, then, that’s a valid reason! ????
Laura Nelson says
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.
Hi Laura! This is the BEST cure for just about anything – it’s my all time favorite comfort food. :)
Stephanie Spaltro says
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?
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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!
Jessica Fiore says
Absolutely delicious……just like Mom made years ago……
Thanks Jessica! It’s my favorite favorite comfort food. :)
Lynn Egan says
My only change was to add chicken broth instead of water to boil it in delicious!
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Thanks Lynn! I love your chicken broth addition – it gives it a lovely rich taste! :)
KC says
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!
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KC! I’m so glad – it’s the best comfort food ever, right? :)
Stacy Haynes says
Omg major comfort food!
I will make this again!
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Isn’t it just the best? I’m so glad you liked it! :)
Nancy says
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!!
Hi Nancy! I absolutely LOVE your adult version of this recipe – that’s definitely happening the next time I make this! :)
Cathy says
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!
★★★★★
Isn’t it the best comfort food ever! I’m so glad you found it! :)
Tracey says
My friend makes it with mozarella too….can i do that?
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!
Ray says
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.
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Hi Ray and yes! This is my favorite cold-weather lunch. Love your idea of using chicken broth for a little extra flavor. :)
Sarah says
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!
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I hope that you and your girl feel better soon…sending all good thoughts your way!
Neesa says
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.
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Hi Neesa! I love your variations on this recipe and yes! Comfort food to the max. :)
AmazingTalker says
This is gonna be so yummy FOR SURE!
Cheese with anything always taste great. :D
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Aileen says
Such a sweet post. Now I have to go get myself some pastina, if there is any left on the shelves ;)
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Hopefully if you can’t find any, a guardian angel will come to the rescue! xoxo!
Dan Crispano says
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!)
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No no no, say it isn’t so!
Dan Crispano says
I actually heard it might just be Ronzoni that’s discontinuing it.
Thanks for Barilla…..
Virginia Cioffletti says
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!
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! :)
Dan says
I guess you could use one of the other similar types of tiny pasta. I forget the name but its similar to Pastina.
Virginia Cioffletti says
But I can’t find the tiny stars or alphabets or Os either. Sometimes orzo but orzo is NOT the same!
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
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! ????
Dan says
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
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!!
Hi Vickylynne and thanks for this shopping tip – thank goodness for Walmart! Happy New Year!
Mark E Moore says
Use chicken broth or stock to cook the pasta and recipe is out of this world.
Mark! You are so right about the chicken broth. YUM!
Barbara says
Such a family favorite! But stock up on pasting as Ronzoni will discontinue making it! Sooooo sad!
I KNOW! I am not happy about that – but rooting for Barilla to keep us in stock!
Bella says
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
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Bella! Thank you so much – I do love making this with chicken broth too! Hurray for pastina!
Rosemarie A says
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
★★★★★
Carol says
Loved this recipe!
★★★★★
Hi Carol and hurray! I’m so glad – it’s one of my very very favorites. :)
Bethy says
Just like nana used to make. Made it for hubs and he liked it too but his question was the egg supposed to be stringy like scrambled eggs or incorporated like a sauce ala carbonara ?
Nana always cooked it so it was like egg drop – strips of scrambled egg in it.
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Hi Bethy! I like it incorporated like a sauce, and if you take it off the heat when you add the egg that’s what will happen. If you want to have bits and strings of cooked egg, you can leave it on low to medium heat while you stir in the egg and it will cook faster, and make those little solid pieces. Hope this helps! :)
Bethy says
Yep, it helps! Thanks for taking the time to reply!
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Of course! Happy pastina! :)