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🍝 Pasta & noodles

Easy creamy pastina

Tiny pasta, maximum comfort

⏱️ Time estimate: about 20 minutes

Pastina simmered in chicken stock, then finished with butter, parmesan, lemon, salt, and black pepper until creamy and soothing.

A creamy bowl of pastina topped with black pepper

Ingredients

  • 100 grams pastina, such as stelline
  • 750 milliliters good-quality chicken stock, plus more if needed
  • 20 grams Parmesan, grated
  • 30 grams butter
  • 1 to 2 teaspoons lemon juice, to taste
  • Black pepper
  • Salt

Instructions

  1. Boil the stock. In a medium pan over medium-high heat, bring the chicken stock to a gentle boil.
  2. Cook the pasta. Add the pastina and simmer, stirring regularly, for 5 to 8 minutes until tender and most of the liquid has been absorbed.
  3. Make it creamy. Remove from the heat and stir in the butter, lemon juice, and grated Parmesan until everything melts into a glossy sauce.
  4. Season and serve. Taste, then add salt and black pepper as needed. If it tightens up while waiting, loosen with a splash of warm stock and serve right away.