Nonna's Pastina Recipe
Nonna's classic pastina recipe with egg is the Italian equivalent of chicken soup. It's comforting, yummy, and easy to digest- perfect to get you back on your feet when you are sick!
Servings: 4
Calories: 261kcal
Ingredients
- 4 cups water
- 1 cup pastina
- 1 egg beaten
- 2 1/2 tbsp butter
- 1/3 cup Parmesan cheese shredded, shaved, or grated
- salt & pepper to taste
US Customary - Metric
Instructions
- Add the water to a pot, and set over high heat. Add salt to the water.
- Once the water's boiling, add the pastina to the pot and stir.
- Cook, stirring often, until most of the water's been absorbed- about 3-4 minutes.
- Remove the pot from heat, and whisk in the beaten egg. Whisk immediately and quickly so the egg incorporates and doesn't cook right away.
- Add the butter & cheese to the pot, stirring until evenly incorporated.
- Season with salt & pepper, to taste.
- Spoon the pastina into bowls, and serve immediately.
Notes
- You can sub extra virgin olive oil for the butter, if preferred.
- The pastina will continue to absorb liquid the longer it sits so don't make it ahead of time!
- It easily doubles or triples if you are feeding a larger crowd.
- This isn't a dish that can cook, or sit, unattended. When it says whisk or stir, make sure to do so!
Nutrition
Calories: 261kcal | Carbohydrates: 32g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 217mg | Potassium: 25mg | Fiber: 1g | Sugar: 2g | Vitamin A: 343IU | Calcium: 114mg | Iron: 2mg