Recipe Intro From alexawhatsfordinner

According to many Italians I know, Pastina is the ultimate comfort food and can cure many things. Pastina is Italian for “tiny pasta,” and when it’s cooked in chicken broth and mixed with cheese & egg it becomes absolutely heavenly.


Cook time 10mins


  • 3 cups low sodium chicken broth, divided
  • 1 cup dry Pastina
  • 1/ 3 cup freshly grated Parmesan cheese, plus more for garnish
  • 1 large egg
  • 1/ 2 teaspoon freshly cracked black pepper
  • Kosher salt


  • Step 1

    In a medium pot over medium-high heat, add in 2 cups of chicken broth and the Pastina. Bring to a gentle boil, and cook, stirring frequently, until the Pastina is al dente, about 6 minutes.

  • Step 2

    Turn off the heat and add in the Parmesan cheese, egg, and pepper. Stir to combine, adding in extra broth if it becomes too thick. Taste for seasoning and add kosher salt if necessary.

  • Step 3

    Serve & garnish with extra Parmesan cheese and freshly cracked black pepper. Enjoy!