Pastina
Pastina or "Pastina in Brodo" is the ultimate Italian comfort meal. It is made with tiny pasta in a creamy, buttery, and cheesy broth. Pastina has been eaten for centuries in Italy as a remedy for a cold, and it is basically an Italian version of eating chicken noodle soup when you are sick.
Ingredients
- 4 cups Chicken Bone Broth I actually used 34oz instead of 32oz because the bone broth packages I used have 17oz in them each.
- 8 oz Pastina Stelline
- 4.5 tbsp Salted Butter
- Pecorino Cheese freshly grated. You can also use freshly grated parmesan cheese
Instructions
- Pour the broth into a medium sized soup pot. Heat on high heat until it boils.
- Once it boils, add in your butter and your pasta. Turn the heat to medium low and stir. Stir frequently for about 6-7 minutes. You want the pastina to be tender and to absorb about 85% of the liquid but still be a little soupy because the pasta will continue to absorb more liquid when you take it off the heat.
- Turn off the heat and freshly grate in about 1/2 cup of pecorino cheese. Taste the soup, being careful not to burn yourself. Add more cheese, a pinch of salt, or a little black pepper if needed.