Warm and comforting, this Italian Pastina is my family’s go-to meal when you’re feeling under the weather or need a quick pick me up.
When I was a little girl and caught a cold, the only thing I can remember wanting to eat was Pastina. It’s probably the simplest recipe will ever make, but for some reason it always made me feel warm inside.
To this day, my kids crave the same thing when they’re sick. We can go for months without making it all, but once the first sign of a cold hits, they are rummaging through the pantry to look for pastina to make.
In fact, when they were just starting to eat solid foods, I’d combine creamed spinach with the pastina too. I remember their day care aides commenting on how good it smelled when they would heat up their lunches since I always made them from scratch.
Pastina is probably the smallest type of pasta you can buy and it looks like little stars. Maybe that’s why my kids, nieces and nephews all wanted the same thing when they were sick because they were “cute” little pasta shapes.
Who knows, but no matter hold old they get, they still look for this comforting recipe when they’re ill. I first posted this recipe back in 2012 and I can’t count the number of times I’ve made Pastina since then, but never took another picture of it until now when I was looking for some old meatless recipes to share for Ash Wednesday and this one popped up.
How do I make Italian Style Pastina?
To make this recipe, you’ll need pastina pasta, chicken bouillon cube (I like using this better than chicken stock for this recipe), water and whipped butter.
Start by bringing the water and bouillon cube to a boil in a small saucepan. Next, add the pastina and cook until all of the liquid has evaporated. Finally, add the butter (which makes it really creamy!) and serve.
This recipe makes two cups, takes about ten minutes from start to finish and provides hours worth of smiles. ~Enjoy!
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- 2 c. Water
- 1 cube Chicken Bouillon
- 1 c. Pastina
- 1 tbsp. Whipped Butter
- Bring the water and bouillon cube to a boil in a small saucepan.
- Next, add the pastina and cook until all of the liquid has evaporated; then add the butter. Serve hot.
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*Originally shared February 2012/Updated March 2019