Pastina alla Nonna is the epitome of Italian comfort food: soft, supple pastina swimming in golden chicken broth, enhanced with a swirl of butter, a dusting of freshly grated Parmesan, and an optional silken egg. Its simplicity, affection, and nostalgia have warmed the hearts (and appetites) of generations. This is the type of enchantment that only Nonna understood how to evoke, whether you're feeling ill, missing home, or simply yearn for a warm dose of tradition.
Ideal for children, late-night cravings, or those special quiet times when a spoon and a grin are all you need.
Pastina alla Nonna
Rated 5.0 stars by 1 users
Servings
2
Prep Time
2 minutes
Cook Time
10 minutes
Calories
300
Pastina alla Nonna is the epitome of Italian comfort food: soft, supple pastina swimming in golden chicken broth, enhanced with a swirl of butter, a dusting of freshly grated Parmesan, and an optional silken egg. Its simplicity, affection, and nostalgia have warmed the hearts (and appetites) of generations. This is the type of enchantment that only Nonna understood how to evoke, whether you're feeling ill, missing home, or simply yearn for a warm dose of tradition.
Ideal for children, late-night cravings, or those special quiet times when a spoon and a grin are all you need.
Ingredients
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1/2 cup pastina (or any tiny pasta like acini di pepe or stelline)
-
2 cups chicken broth (or water with a pinch of salt)
1 tbsp butter
-
1 tbsp grated Parmesan cheese (or more, to taste)
1 egg (optional, for a richer version)
-
Salt & black pepper to taste
Directions
Boil the broth
In a small pot, bring chicken broth to a gentle boil.
Add the pastina
Stir in the pastina and cook according to package instructions (usually about 4–5 minutes), stirring occasionally so it doesn't stick.
Add butter & cheese
Once the pasta is tender, stir in the butter and Parmesan. Reduce heat to low.
(Optional) Add an egg
For a richer version, beat one egg in a small bowl. Slowly drizzle it into the hot pastina while stirring constantly to create egg ribbons (like in stracciatella soup).
Season & serve
Season with salt and pepper to taste. Spoon into a bowl and serve hot, topped with extra Parm if you’re feeling fancy.