Pastina recipe with egg
This pastina recipe with egg is a quick and comforting Italian dish, perfect for any time of the day. Ideal for a cozy meal, this recipe is easy to customize with your favorite additions like cheese, herbs, or vegetables.
Equipment
- Medium saucepan
- Whisk or fork
- Wooden spoon or spatula
- Small bowl (for beating the egg)
- Measuring cups and spoons
Ingredients
- 1½ cups pastina or other tiny pasta like orzo
- 4 large eggs beaten
- 6 cups chicken or vegetable broth or water, if preferred
- 4 tablespoons grated Parmesan cheese optional
- 2 tablespoons butter or olive oil
- Salt and black pepper to taste
- Fresh parsley or chives for garnish optional
Instructions
- Cook the Pastina
- In a large saucepan, bring the broth to a boil over medium heat.
- Add the pastina and cook according to the package instructions (5-7 minutes), stirring occasionally to prevent sticking.
- Prepare the Egg Mixture
- While the pastina cooks, crack the eggs into a bowl and beat them well until smooth.
- Combine the Ingredients
- Once the pastina is tender and most of the broth is absorbed, reduce the heat to low.
- Slowly pour the beaten eggs into the saucepan while stirring continuously. This will create silky ribbons of egg that blend into the pasta.
- Add Flavor and Texture
- Stir in the butter or olive oil until melted, and mix in the grated Parmesan cheese if using.
- Season with salt and pepper to taste.
- Serve and Garnish
- Divide the pastina into bowls. Garnish with fresh parsley or chives for a pop of color and flavor, if desired.