Made with simple ingredients like butter and milk, this recipe for pastina is total Italian comfort food. It’s a favorite of children and adults alike!
- 1 cup reduced-sodium chicken broth (8 oz), or water
- 1/2 cup dry pastina (3 oz)
- 1 tbsp butter, salted or unsalted
- 6 tbsp warm milk, more or less to taste
- Ground black pepper, to taste
- Grated Parmesan or Pecorino Romano, optional (to taste)
Add broth or water to a small saucepan and bring to a boil. Add pastina and stir. Cook for 4-5 minutes, or until just about all of the liquid has been absorbed.
Towards the end of the pastina cook time, add milk to a small heat-safe bowl and heat it for 15-20 seconds in the microwave, or until warmed.
Once the pastina has absorbed about all of the liquid, remove the saucepan from the heat and add the butter and warmed milk. Stir until the butter has melted and the milk is mixed in evenly.
If desired, add salt, pepper, and grated cheese to taste.
The pastina might look too liquid-y once you stir in the milk, but it will thicken up within a few minutes.