By Syed Yasararafat
Pastina is the Italian word for very small pasta shapes, and it is one of the simplest comfort foods you can make. A handful of tiny stars or rings, some warm broth, a little butter and cheese, and dinner is ready in about 10 minutes. This guide explains what pastina is, which shapes to buy, two easy ways to cook it, and how to avoid the most common mistake: mushy pasta.
Author’s note: I wrote this guide to explain pastina in plain language and to share two simple ways to cook it. Package directions, pasta shapes and broth saltiness vary, so taste as you cook and adjust to your liking. If you try these recipes, I would love to hear how they turn out in the comments.
What Is Pastina?
Pastina means “little pasta” in Italian. It is not one shape but a whole group of tiny pasta, usually made from durum wheat semolina and water. The pieces are small enough to cook in a few minutes and soft enough to eat with a spoon, which is why pastina is often served to children and to anyone who wants something gentle and warm.
You may hear pastina called “Italian penicillin.” That is only an affectionate nickname for a soothing bowl of pasta and broth. It is not a medical treatment, and it does not replace advice from a doctor.
Common Pastina Shapes
- Stelline: tiny stars, the classic choice for broth.
- Acini di pepe: small round beads, often used in soups.
- Anellini: tiny rings.
- Alphabet pasta (alfabeto): small letters, popular with children.
- Orzo (risoni): rice-shaped pasta, sometimes counted as pastina, which also works well in soups and cold salads.
Any of these will work in the recipes below. Cooking times differ slightly, so check the package.
Method 1: Pastina in Broth (Pastina in Brodo)
This is the lighter, soup-style version.
Ingredients (2 servings)
- 85 g (about 1/2 cup) pastina
- 500 ml (2 cups) chicken or vegetable broth
- 1 tablespoon butter or olive oil
- 2 tablespoons grated Parmesan, plus more to serve
- Black pepper, to taste
- Salt only if the broth needs it
Instructions
- Bring the broth to a gentle simmer in a small pot.
- Add the pastina and stir.
- Cook for about 5 to 7 minutes, or as the package says, stirring occasionally, until tender.
- Remove from the heat and stir in the butter and Parmesan.
- Taste, add pepper, and add salt only if needed. Serve right away.
Method 2: Creamy Pastina (Risotto Style)
This version is thicker and richer because the pasta absorbs most of the liquid.
Ingredients (2 servings)
- 85 g (about 1/2 cup) pastina
- About 240 ml (1 cup) broth, plus extra to loosen
- 1 tablespoon butter
- 3 tablespoons grated Parmesan
- Optional: 1 egg, see the safety note below
Instructions
- Bring the broth to a simmer and add the pastina.
- Cook over medium-low heat, stirring often, for about 5 minutes, until most of the liquid is absorbed.
- Add a splash of extra broth if it gets too thick before the pasta is tender.
- Turn off the heat. Stir in the butter and Parmesan until creamy.
- For the egg version, whisk the egg in a small bowl, then stir it quickly into the hot pastina off the heat.
Egg safety: the heat of the pasta may not cook the egg fully. Skip the raw egg or use a pasteurized egg if you are serving young children, older adults, pregnant women or anyone with a weakened immune system.
Tips for Perfect Pastina Pasta
- Watch it closely. Pastina cooks fast and keeps absorbing liquid after it is off the heat. Take it off when it is just tender.
- Use good broth. Pastina absorbs the broth, so the broth decides the flavor.
- Season at the end. Parmesan and many broths are already salty.
- Stir often. The small pieces can stick to the bottom of the pot.
- Loosen as needed. Add a spoonful of hot broth or water if it thickens too much.
Easy Variations
- Pastina with milk (pastina al latte): cook the pasta in warm milk with a little sugar or butter for a sweeter, softer bowl.
- Tomato pastina: simmer the pasta in broth with a spoonful of tomato sauce.
- Vegetable pastina: add finely chopped carrot or celery to the broth first and cook until soft.
- Dairy-free: use olive oil and leave out the cheese.
- Gluten-free: look for pastina made from rice or corn and follow the package times.
Pastina for Babies and Toddlers
Pastina is often one of the first pasta dishes families serve young children. If you are feeding a baby or toddler, cook it until very soft, let it cool, and check the texture. Salt, honey and raw egg are not suitable for babies. Ask your pediatrician about when and how to introduce new foods and allergens.
Storage and Reheating
Pastina keeps absorbing liquid, so it is best eaten fresh. Cool leftovers quickly, refrigerate them in a covered container, and eat them within 2 days. To reheat, warm them gently on the stove with a splash of broth or water, stirring until hot throughout. Store any extra broth separately if you are meal prepping.
Recipe Details
- Prep time: 2 minutes
- Cook time: 8 to 10 minutes
- Servings: 2
- Difficulty: Easy
- Cuisine: Italian
Frequently Asked Questions About Pastina Pasta
What is pastina? Pastina is a group of very small Italian pasta shapes, such as stelline (stars) and acini di pepe (beads).
What is the difference between pastina pasta and orzo? Pastina is the general name for tiny pasta. Orzo is a rice-shaped pasta that is sometimes counted as one type of pastina.
How long does pastina take to cook? Usually about 5 to 7 minutes, but follow your package because brands vary.
How do I stop pastina from getting mushy? Take it off the heat when it is just tender, and serve it right away. It keeps soaking up liquid as it sits.
Do I have to use broth? No. You can cook pastina in water or milk. Broth gives the most flavor.
Can I make pastina ahead? It is best fresh. For meal prep, keep the cooked pasta and the broth separate and combine them when you reheat.
Is pastina gluten-free? Traditional pastina is made from wheat, so it is not gluten-free. Gluten-free versions made from rice or corn are available.
Why do some recipes add an egg? Stirring a beaten egg into hot pastina makes it silky and richer. Follow the egg safety note above.
Conclusion
Pastina shows how a few plain ingredients can make a warm, satisfying meal in minutes. Choose a good broth, cook the pasta just until tender, and finish with butter and cheese.
For more help with technique, see our pasta cooking guide and pasta pairing guide.
For related shapes and recipes, see our guides to stelline, alphabet pasta, acini di pepe and orzo, and our best pasta for Alfredo sauce and mafaldine.
For further reading:
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.