Long before "comfort food" was a hashtag, Italian nonnas were quietly perfecting the cure for everything — a small bowl of pastina, butter, and parmigiano. Here's how the whole family makes it (egg or no egg, your call).
If you've spent any time on the internet lately, you've probably seen it: a small pot, a wooden spoon, and someone stirring tiny star-shaped pasta into a golden, buttery, egg-swirled bowl of pastina. It looks simple because it is simple — and that's exactly the point. Pastina (literally "little pasta" in Italian) has been the first solid food for Italian babies, the go-to remedy for colds and heartbreak, and the last thing many nonnas cook before bed for generations. It's only "trending" now because the rest of the world just discovered what Italian households have known forever: a bowl of pastina is a hug you can eat.
There is no single "correct" pastina. Some families finish it with a beaten egg stirred in at the end (a technique closer to egg drop soup, called stracciatella). Others keep it "in bianco" — just butter, cheese, and a good broth. Some like it soupy, some like it almost like a porridge. Below is our classic base method, plus the most popular variations, so you can find the version that feels like home to you.
Egg or No Egg? Choose Your Method
Classic "in bianco": Skip the egg. Finish only with butter and cheese for a clean, mellow bowl that's especially gentle on upset stomachs — this is the traditional first-food version for babies and the go-to when someone's under the weather.
Stracciatella-style (with egg): Drizzle in the beaten egg off the heat, stirring constantly, for added richness, protein, and those signature silky ribbons.
Thicker, porridge-style: Use slightly less stock and let it sit off heat for a minute before serving — it will continue to thicken as the pastina keeps absorbing liquid.
Brothier, soup-style: Add extra hot stock at the end, after the cheese and butter are stirred in, to loosen it back up to a spoonable soup.
Frequently Asked Questions
What is pastina?
Pastina simply means "little pasta" in Italian. It refers to any very small pasta shape — like stelline (little stars), acini di pepe, or orzo — traditionally cooked in broth and finished with butter and cheese. It's one of the first foods given to Italian babies and a lifelong comfort food after that.
Why is pastina called "Italian penicillin"?
Because for generations of Italian families, a bowl of hot pastina in broth was the first thing made for anyone who was sick, sad, or simply needed comforting — the pasta equivalent of chicken soup, with the same reputation for curing whatever ails you.
Should pastina be made with egg or without?
Both are authentic. Adding a beaten egg at the end (stracciatella-style) makes the dish richer and more filling. Leaving it out ("in bianco") keeps it lighter and gentler, which is why the no-egg version is the classic choice for babies, young kids, and anyone with an upset stomach.
What's the best pasta shape for pastina?
Stelline ("little stars") and acini di pepe are the most traditional shapes because they cook quickly and stay small enough to eat by the spoonful straight from the bowl — no cutting or twirling required.
Can I make pastina with water instead of broth?
Yes, though chicken or vegetable stock adds much more flavor. If using water, add a touch more butter and cheese at the end, and season generously with salt.
Ingredients
Serves 2 (easily doubled)
1 cup Pastina (stelline, acini di pepe, or any tiny pasta shape)
3 cups low-sodium chicken stock (or vegetable stock, or water in a pinch)
2 tbsp unsalted butter
1/3 cup Parmigiano Reggiano or Pecorino Romano, freshly grated (plus more for serving)
1 large egg, beaten (optional — see Egg vs. No Egg below)
Salt, to taste
Freshly cracked black pepper, to taste
Fresh parsley, finely chopped, for garnish (optional)
Preparation
15 Minutes
Bring the chicken stock to a gentle boil in a small saucepan over medium-high heat.
Add the pastina and stir occasionally so it doesn't stick or clump — tiny pasta shapes cook fast, usually in 4–6 minutes.
Cook until the pastina is tender and has absorbed most of the liquid, but the dish should still be loose and spoonable, not dry. Add a splash more stock or hot water if it tightens up too much.
Remove the pot from the heat. Stir in the butter and Parmigiano Reggiano until melted and glossy.
If making the egg version, slowly drizzle in the beaten egg while stirring continuously — this creates soft, silky ribbons rather than scrambled bits (the same technique used for stracciatella soup).
Taste and season with salt and pepper. Every broth is different, so adjust here rather than earlier in the cooking process.
Ladle into bowls, top with extra grated cheese and a scatter of parsley, and serve immediately while it's still steaming.
