Stelline are tiny star-shaped pasta, and the name means “little stars” in Italian. They belong to the family of pastina, very small pasta made for soups and broths, and they are one of the first pasta shapes many Italian children eat. They cook in minutes, turn soft and tender, and carry the flavour of a simple broth. This guide covers what stelline are, how to cook them, what to make with them, and how they compare with other tiny pasta.
What stelline are
- Shape: tiny stars, a few millimetres across
- Made from: durum wheat semolina and water. Some brands add egg, so check the label.
- Cooking time: about 5 to 7 minutes
- Use: soups, broths, butter and Parmesan bowls, and small pasta salads
Stelline are a kind of pastina. The star shape is fun for children, and each piece is small enough to sit on a spoon with a little broth.
A note on the tradition
Pastina in broth is a classic of Italian home cooking, often served to children and to anyone unwell, since it is soft, warm and easy to eat. Exact origins are not documented, but the habit is long established across Italy, and many Italian families have their own version.
How to cook stelline
- Bring salted water or broth to a steady boil.
- Add the stelline gradually, and stir for the first 30 to 60 seconds so they do not clump.
- Cook for 5 to 7 minutes, stirring occasionally. Taste for softness.
- Drain, or keep the cooking water if you are making a creamy dish. The starch thickens it.
Cooking in soup: add the stelline near the end of cooking and simmer gently. Because they finish cooking in the hot broth, take a minute off the packet time. For the basics, see pasta cooking and pasta water.
Tip for leftovers: stelline keep absorbing liquid, so a pot of soup left in the fridge turns thick and the pasta goes mushy. Cook the pasta separately, toss it with a little olive oil, and add a spoonful to each bowl before ladling in the hot soup.
What to make
Chicken broth with stelline
Simmer chicken bones with carrot, celery, onion and herbs, strain, bring the broth back to a boil and add the stelline. Serve with grated Parmesan.
Tomato and stelline soup
Cook a smooth tomato base with basil, and add the stelline in the final minutes.
Butter and Parmesan stelline
A quick dish for children or a light meal. Toss warm stelline with butter, Parmesan and a splash of pasta water until creamy.
Pastina al latte
A comforting Italian dish in which the pasta cooks in milk, or a mix of milk and broth, until creamy. Keep the heat low and stir often so the milk does not scorch.
Vegetable soup
Combine zucchini, carrots, peas and onion in a mild broth and add the stelline at the end.
Flavour pairings
Parmesan, grana padano and Pecorino; basil, parsley and thyme; mild vegetables like zucchini, carrot and spinach. Strong spices tend to overpower them. For more matches, see our pasta pairing guide.
Stelline compared with other tiny pasta
| Shape | Looks like | Approx. cooking time | Best for |
| Stelline | Tiny stars | 5 to 7 minutes | Light broths, children’s bowls |
| Orzo | Rice-shaped grains | 8 to 10 minutes | Thicker soups, salads, baked dishes |
| Acini di pepe | Tiny round beads | 5 to 6 minutes | Italian wedding soup, cold salads |
| Anellini | Tiny rings | 7 to 9 minutes | Tomato soups, light broths |
| Ditalini | Short tubes | 8 to 10 minutes | Pasta e fagioli, thick vegetable stews |
| Alphabet pasta | Tiny letters | 4 to 6 minutes | Children’s soups and play |
Cooking times vary by brand, so always check the packet.
Nutrition
Stelline match other refined durum wheat pasta. Per 100 g dry, expect roughly 350 to 370 kcal, 70 to 75 g carbohydrate, 12 to 14 g protein, 1 to 2 g fat and about 3 g fibre. A common dry serving is about 56 g (2 oz), around 200 calories before broth, butter or cheese. Brands vary, so use the label. Many are enriched with iron and B vitamins. The MyPlate grains page explains enriched grains.
- Gluten: stelline contain wheat, so they are not gluten-free.
- More fibre: whole-wheat stelline are sometimes available.
- Balance the meal: add vegetables and a light protein such as chicken, eggs, lentils or beans.
For young children: cooked stelline are soft and small, but always supervise young children while eating, serve food at a safe temperature, and follow your paediatrician’s advice on introducing solids.
Where to buy
Supermarkets, Italian delis and online shops sell stelline. Look for brands made from 100% durum wheat semolina, which hold their shape better during cooking.
Common questions
Is stelline the same as pastina?
Stelline is a type of pastina. Pastina is the general term for tiny pasta, and stelline is the star-shaped version.
Why do children like stelline?
The star shape is fun, and the soft texture is easy to eat.
Why does it get mushy so quickly?
The pieces are tiny and absorb liquid fast. Taste early, add it near the end of soup cooking, or cook it separately.
Can I use stelline in salad?
Yes. Cook, cool and toss with vegetables, herbs and a light vinaigrette.
What can I substitute?
Acini di pepe, orzo, small ditalini or tiny shells, adjusting the cooking time.
Is stelline vegan?
Usually, when made from semolina and water. Check the label for egg.
How long do leftovers keep?
Store cooked stelline separately from the broth in the fridge for 3 to 4 days. For longer storage, freeze the broth and cook fresh stelline when you reheat, since the pasta softens after thawing.
How is it different from acini di pepe?
Acini di pepe are tiny round beads, the traditional choice for Italian wedding soup, while stelline are stars.
Keep exploring
For more on small pasta, see our guides to pastina and alphabet pasta. To avoid common slips, read common pasta mistakes. You can also watch Rossella’s Cooking with Nonna making stelline pastina with Parmigiano.
Related guides: compare other small shapes in best pasta for soup, find swaps in the pasta substitution chart, or browse the pasta shapes A to Z.
Syed Yasar Arafat is the founder of PastaLoverz.com and a food research enthusiast with a focused interest in pasta varieties, traditional Italian cuisine, and balanced eating. Through PastaLoverz.com, he publishes well-researched articles that explain pasta types, cooking methods, and nutritional considerations in clear, practical terms to help readers make informed food choices.