Pastina

Pastina

Pastina, ie. Italian Penicillin, which is in your bowl in 10 minutes (stelline takes 6 minutes to cook!). No chopping! I watched about 5,000 TikToks with different variations on this and landed on this recipe. It just became my favourite easy af comfort food to make for myself and my loved ones. Food for a sickness. Food for a hangover. Food for the soul. I love.

Follow me @intothesauce on Instagram for more.

Ingredients

  • 900ml chicken stock
  • 250g stelline pasta (if you can’t find it, I’d suggest risoni instead)
  • 1-2 Parmesan rinds (from a piece of Grana Padano or Parmigiano Reggiano)
  • 1 sprig thyme
  • 60g butter
  • 75g Grana Padano or Parmigiano Reggiano, finely grated (plus more to serve)
  • 1 egg, lightly beaten

Serves 2

Method

  1. Bring the chicken stock to a simmer in a small pot.
  2. Add stellina, Parmesan rind and thyme and season with a good pinch of salt flakes.
  3. Cook stellina until al dente, stirring often, as it will stick together and to the pot if it’s left alone.
  4. Remove the pot from the heat. 
  5. Discard the Parmesan rind(s) and thyme sprig.
  6. In a bowl with your lightly beaten egg, slowly trickle in a large ladle of soup to temper the egg, while whisking. Then slowly add this tempered egg mix back into the soup, while whisking the soup. This will make sure your eggs don’t scramble when you add them to the hot soup.
  7. Stir in butter, and while whisking, gradually add Parmesan (adding it gradually helps make sure it won’t clump up).
  8. Taste and season.
  9. Spoon into bowls and serve with lots more Parmesan cheese and cracked black pepper.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.