The Best Italian Pastina Recipe

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This Italian Pastina Recipe is the classic Italian comfort food of all time for both kids and adults. Made with star shaped pasta and simple ingredients that takes minutes to make. Once you have a bite, this be will one of your new favorite recipes!

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Bowl full of Italian pastina with side of sliced butter.

Creamy Italian Pastina Recipe

There isn’t anything better than a warm bowl of pastina. It was the perfect meal growing up when I was a little girl and now our daughter is obsessed with it. In fact, this was one of the first solid foods we introduced her to. We make it at least once a week and my husband and I still eat it too!

There’s something so hearty, comforting, and delicious about a bowl of pastina. It’s such a simple recipe made with a handful of ingredients you already have. Enjoy it as a meal or serve it as a side dish.

You can customize this comfort food any way you want whether you want to add more flavor, add more liquid, or make it cheesier. It’s totally up to you!

What is Pastina?

Pastina in Italian simply means small pasta or little pasta and it’s often cooked in Italian households. Tiny pasta stars that are cooked in the soup are the most popular but you can use whatever small pasta you can find.

Close up of Pastinna with melted butter on top.

Why You’ll Love this Pastina Recipe

Ultimate comfort food: You’ll crave this whenever you want something comforting, especially on a cold day or if you aren’t feeling well. This is always our go-to meal on sick days. Some Italian’s even call this soup “Italian penicillin” because it’s always a must have to get better when sick.
Quick and easy recipe: You could make pastina in less than 10 minutes, it couldn’t be any easier!
Kids and adults will love it: There’s something so delicious with the combination of butter and pasta. Kids will especially love the tiny star-shaped pasta.
Double the recipe: This recipe makes enough for 2-4 servings but you can easily double the recipe. Just be sure to use a large pot instead of a small pot.

Main Ingredients

Pastina pasta: This pasta is shaped like tiny stars but you you can use any small pasta that you can find. See a list below for other pastas that would work great for this recipe.
Milk: Whole milk or low-fat works best. It’s important to warm the milk before adding it to the cooked pastina so it keeps the pasta warm.
Butter: Unsalted butter works best so you can control the saltiness but you could also use salted butter, just be sure to taste the pastina before adding any more salt. You could also use olive oil but it will change the flavor a bit.
Chicken broth: I like to use reduced-sodium chicken broth or chicken stock so I could control the sodium. Use homemade chicken broth or store-bought chicken broth, whatever you have. You could also use water, vegetable broth, or bone broth but the broth will add more flavor.
Parmesan cheese: I always love adding freshly shredded or grated parmesan cheese or pecorino romano cheese. This will make the pastina slightly cheesy and adds an extra richness flavor. Add as much or as little as you want.

How To Make Pastina

Cook pasta: Add broth or water to a small saucepan on medium heat and bring to a boil. Add pastina and stir. Cook for a few minutes according to package directions, until most of the liquid has been absorbed.

Heat milk: Add milk to a microwavable safe cup and heat until warmed, about 30-45 seconds.

Add milk, butter and cheese: Once the pastina is cooked or al dente, reduce the heat to low and add butter and warmed milk. Stir until butter has melted then remove from heat. Top with grated parmesan cheese, a little butter, a pinch of salt, and black pepper (optional).

The best pastina recipe in a bowl with melted butter and parmesan cheese.

Recipes Tips & Variations

Add protein: Add 1 lightly beaten egg or egg white once the pasta is cooked and you add the remaining ingredients. It will only take a few minutes for the egg to cook through.
Add veggies: Add shredded carrots, zucchini, celery, tomatoes, or broccoli to the boiling water when you add the pasta.
Pastina Soup: Make this into more of a soup by adding more chicken broth to create a soup like base.
Pasta variation: If you aren’t able to find the little stars shaped pasta (smaller than the kind I used), use any smaller pasta such as acini de pepe, orzo, ditalini, or alphabet pasta. Smaller pastas work best for pastina.
Chicken Pastina Soup: Add chicken pieces to the pastina if you wanted to make this recipe extra hearty.
Add more flavor: Add your favorite fresh herbs to the hot pasta. Finley chopped parsley is a great option.

Leftovers & Storage

To-store: Store any leftovers in an airtight container in the refrigerator for up 4-5 days. When ready to reheat, place in the refrigerator to warm. You may want to add a splash or milk or chicken broth to help soften the pastina.

To-freeze: Place cooled pastina in an airtight container and freeze for up to 3 months. Thaw on the counter for a few hours or place in the refrigerator overnight.

To-reheat: Reheat leftovers in the microwave or a small saucepan. It’s always best to add more milk since the pasta will most likely dry out once it’s refrigerated or frozen.

Other Quick Pasta Recipes

Other Soup Recipes to Try

More Italian Recipes

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