When I was a kid, my Italian mom made pastina for me all the time. The joy of seeing those tiny little stars floating in butter and salt served alongside my dinner was unparalleled. Recently, I was talking to my friend Shae and she mentioned seeing pastina recipes popping up on her TikTok feed and asked if I had ever tried it. I was instantly transported back to my childhood the moment she mentioned it.
That conversation made me wonder why I haven't gone back to pastina?! This time of year is perfect for cozy comfort food and adding a sprinkling of childhood nostalgia to any dish instantly makes it better.
This easy dish, which Italian families have been making for generations, has gained some traction (and more fans) on the internet as people discover (or rediscover) their love of the teeny, tiny pasta. Danny Freeman, creator of @DannyLovesPasta and the author of the Danny Loves Pasta cookbook and the upcoming Italianish, explained all about the pastina comeback and shared his favorite ways to make this beloved dish.
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What Is Pastina?
According to Freeman, pastina is both a pasta shape and a dish. "Pastina translates to 'little pasta' and refers to pasta shapes that are very small," he says. "Some brands sell a shape called pastina that usually looks like tiny stars, but other shapes, such as Stelline or Acini de Pepe, can also be considered a type of pastina." These tiny pastas are often cooked in broth to create a soupy dish that is (wait for it) also called pastina.
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Why is Pastina Popular Again?
View this post on InstagramA post shared by Danny Freeman (@dannylovespasta)
Pastina has been around for generations and is a nostalgic dish for many, but it gained renewed attention online in January 2023 when Ronzoni announced they were discontinuing their pastina shape. People were upset (understandably so!) and it became difficult to find pastina in stores. Now, other brands have started making pastina and it's much easier to find again.
Danny says that pastina is often referred to as "Italian Penicillin" because "it can be the cure for anything." "If you're feeling sick or cold, or you're just down in the dumps, a bowl of pastina can comfort you and make you feel better," he says, mentioning that pastina was one of his favorite snacks when he was a kid, and especially when he was sick. "I have many memories of coming home after school in the winter and immediately making a bowl of pastina as the perfect afternoon snack, and I've continued to make it for years. Pastina goes back for generations; my mother has fond memories of her grandmother making it when she was a kid. It's amazing how a dish that is so simple can be so meaningful to so many people."
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How Do You Make Pastina?
Creamy PastinaCourtesy of Danny Freeman
Danny says pastina can be made two ways: as an almost grits-like dish, and in a soup. "The first is what I call Creamy Pastina," he says. "I cook pastina in a small amount of chicken broth so it becomes thick and grits-like. I then add a pat of butter, grated Pecorino Romano cheese, some black pepper, and an egg. I mix everything together quickly so the cheese melts and the egg cooks, creating a thick, creamy texture."
His second method involves boiling a few whole carrots, celery stalks, and an onion in chicken broth. Once they're tender, he purees them in a blender and returns them to the soup pot along with some pastina. "This creates a soupier dish, with a rich, flavorful broth," he says.
Courtesy of Danny Freeman
Tips for Making Pastina
Be liberal with your broth. Danny says that if you're making a creamy pastina, cook the pasta in enough broth to fully cover it. "Once the pasta is fully cooked, then add the cheese and egg and stir quickly to create a creamy texture." Get creative! You can also add other ingredients to your pastina if you wish. Danny will sometimes cook pastina with frozen peas or add shredded chicken to mix up the flavors.Up Next:
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