Pastina Recipe

With chicken broth, parmesan, butter, and eggs, you can make this creamy Pastina Recipe in just 15 minutes.

Pastina soup isn’t something I grew up with, but once I made it, I understood why so many people call it “Italian Penicillin” and consider it the ultimate comfort food. One afternoon, after a day that left me feeling off in every direction, I remembered this recipe and made a bowl. Ten minutes later, I was standing at the counter, breathing in the steam, and starting to feel a little more like myself.

This version is adapted from Dan Pelosi’s Let’s Eat, where he calls it “the single most effective way to fix everything.” It comes together fast with just a few pantry staples: chicken broth, tiny pasta, butter, cheese, and eggs. I make it to serve two, because comforting someone else is its own comfort. Best eaten hot, with a spoon, and ideally while sitting down in your favorite chair.

Recipe at a Glance

• Prep time: 5 minutes
• Total time: 15 minutes
• Yield: 2 servings
• Skill level: Easy

Pastina Recipe Ingredients

• Pastina Pasta: This style of itty bitty pasta comes in many shapes, but Stelline is the one to look for (here’s the brand I used). These tiny star-shaped noodles are the traditional choice for this dish and are worth seeking out. That said, any very small pasta like acini de pepe adds a similar texture.
• Chicken Broth: Use a good quality chicken broth or stock here, ideally homemade chicken stock. Since the pasta absorbs most of the liquid, broth is a primary flavor in this dish.
• Eggs: I like to use large or extra-large eggs for this.
• Parmesan Cheese: Freshly grated Parmesan cheese from a block melts into the eggs smoothly without clumping. You can also swap in another hard grating cheese like Pecorino Romano if you like. Don’t forget to grate extra for serving.
• Butter: Dicing the butter into small pieces before you start helps it melt quickly into the hot pasta (this is always when my mouth starts to water!)
• Black Pepper: A few grinds of pepper at the end add a nice bite that cuts through all of the butter and egg richness.
• Parsley: A sprinkle of minced parsley at the very end is a nice way to add a pop of color and freshness to the finished bowl, but it’s entirely optional.

Why This Recipe Works

• High egg-to-pasta ratio: Using 4 eggs for a small amount of pasta creates a soup that borders on custard. Even though this version is lighter than some, it’s much more indulgent than soupy, broth-based versions.
• Absorption method: Cooking the pasta directly in a measured amount of broth concentrates the flavor so every tiny star of pasta is seasoned from the inside out.
• Vigorous stirring: Stirring the eggs into the broth and cooked pasta aggressively incorporates the eggs without them having a chance to scramble.

How to Make this Pastina Recipe

Beat eggs and boil the pasta: Whisk eggs in a medium bowl until well combined. Meanwhile, bring the chicken broth to a boil in a medium saucepan. Add the pastina pasta and cook until al dente, stirring frequently so it doesn’t stick to the bottom of the pan.

Add eggs: Remove the pan from the heat and stir in the beaten eggs immediately. Stir vigorously and constantly to build a smooth, glossy coating around the pasta.

Finish and serve: Add the butter and parmesan, stirring until the butter is melted and the sauce is thick and creamy. Divide it into bowls and top with plenty of black pepper and extra cheese.

Storage and Reheating

It’s best to eat pastina right away because it continues to absorb moisture as it sits. If you have leftovers, store them in an airtight container for up to 2 days. To reheat, add a splash of broth or water to the pan to loosen the sauce and warm it gently over low heat, stirring constantly and adjust the seasoning.