Creamy Italian Pastina Recipe Clara quick dinners

Creamy Italian Pastina is the ultimate comfort food—tiny star-shaped pasta cooked until tender and coated in a rich, buttery, cheesy sauce. Often referred to as “Italian penicillin,” this nostalgic dish is soothing, simple, and perfect for all ages. Whether you’re feeling under the weather or just craving something cozy, this quick and creamy recipe hits the spot.

Why You’ll Love This Recipe

• Quick and easy—ready in under 20 minutes
• Made with pantry staples
• Perfectly comforting and kid-friendly
• Creamy, cheesy, and customizable
• Ideal for breakfast, lunch, or a light dinner

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pastina (or other tiny pasta like acini di pepe or orzo)
• Water or low-sodium chicken broth
• Whole milk
• Butter
• Grated Parmesan cheese
• Salt
• Black pepper

Directions

1. Cook the pasta: In a small saucepan, bring water or chicken broth to a boil. Add pastina and cook, stirring often, until the liquid is mostly absorbed and pasta is tender (about 56 minutes).
2. Add milk and butter: Stir in the milk and butter. Reduce heat to low and cook for another 23 minutes, stirring constantly, until creamy.
3. Stir in cheese: Add Parmesan cheese and stir until melted and fully incorporated.
4. Season and serve: Add salt and pepper to taste. Serve warm in bowls with extra cheese on top if desired.

Servings and timing

• Servings: 23
• Prep time: 5 minutes
• Cook time: 1012 minutes
• Total time: 1517 minutes

Variations

• Egg version: Stir in a beaten egg after adding the milk for a richer, silkier texture
• Herbs: Add fresh parsley, thyme, or a pinch of garlic powder for added flavor
• Creamier: Use cream instead of milk for an extra decadent version
• Vegetable add-ins: Mix in peas, spinach, or finely grated carrots for nutrition
• Protein boost: Top with a poached egg or serve with shredded chicken

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days
• Reheating: Reheat gently on the stovetop with a splash of milk to restore creaminess
• Freezing: Not recommended—texture changes and pasta may become mushy

FAQs

What is pastina?

Pastina means “little pasta” in Italian. It refers to tiny pasta shapes like stars or dots, commonly used in soups or creamy dishes.

Can I use another pasta if I don’t have pastina?

Yes, acini di pepe, orzo, or couscous are good substitutes.

Is this recipe kid-friendly?

Absolutely. It’s often one of the first solid foods Italian children eat, and kids love its mild, creamy taste.

Can I make it dairy-free?

You can use plant-based milk and butter substitutes, though flavor and creaminess may vary.

What’s the best cheese to use?

Freshly grated Parmesan or Pecorino Romano offers the best flavor and texture.

Can I add protein?

Yes! Add cooked chicken, a poached egg, or even crumbled sausage for a heartier meal.

Is it okay to cook the pastina directly in milk?

It’s better to start with water or broth, then add milk for better texture and to avoid scorching.

Can I serve this cold?

It’s best served warm, as it thickens and loses creaminess when cold.

Can I use broth instead of water?

Yes, using low-sodium chicken or vegetable broth adds more flavor.

How do I make it extra creamy?

Add a splash of cream, more butter, or even a dollop of mascarpone cheese.

Conclusion

Creamy Italian Pastina is a heartwarming dish that brings comfort with every spoonful. It’s fast, affordable, and endlessly adaptable, making it a must-have in your kitchen repertoire. Whether you’re serving it to kids, making a quick meal, or just seeking nostalgia, this classic Italian recipe never disappoints.

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