This easy pastina recipe is pure comfort in a bowl. Pastina — which literally means “little pasta” in Italian — is cooked in flavorful chicken stock, then finished with butter, Parmesan and a squeeze of lemon for a creamy, warming result. It’s simple, restorative and often nicknamed “Italian penicillin” for its comforting qualities.
For this dish you’ll want true tiny pasta shapes. Italians often use little stars called stelline, but small rounds, beads or tubes also work. Pastina is versatile — it’s lovely on its own or stirred into soups and stews for extra comfort.
Table of Contents
- Why you will love this recipe:
- Ingredients:
- Substitutions and Variations:
- Here’s how to make easy pastina:
- Cooking Tips:
- Frequently Asked Questions
- Other recipes you might enjoy:
- Easy Pastina Recipe
What Is Pastina?
Pastina means “little pasta” and describes very small pasta shapes used across Italian cooking. It isn’t one specific shape — pastina can be tiny stars, grains, rounds or other miniature forms that cook quickly and melt into a comforting texture.
Pastina vs Acini di Pepe
People sometimes confuse pastina with acini di pepe, but there’s a subtle difference:
- Pastina is a general term covering several very small pasta shapes, like the little stars (stelline).
- Acini di pepe is a specific bead-like shape that tends to be slightly firmer when cooked.
If you can’t find pastina, acini di pepe is the closest substitute and works well in most recipes.
Why you will love this recipe:
- Super quick and easy — ready in about 10 minutes.
- The ultimate comfort food: gentle, soothing and perfect for a cold day or when you need something restorative.
- Easy to adapt — add different cheeses, protein or vegetables.
- Family-friendly — kids often love the tiny pasta shapes.
Ingredients:
Full recipe details appear in the recipe card below.
Pastina — any tiny pasta shape will do; stelline (little stars) are a classic choice.
Chicken stock — a good-quality stock makes a big difference; homemade is best but a decent store-bought stock is fine.
Parmesan — freshly grated Parmesan works best, though Pecorino or Grana Padano are fine alternatives.
Substitutions and Variations:
Vegetarian: Use a rich vegetable stock and make sure the cheese is vegetarian-friendly.
Other pastas: Orzo or acini di pepe can replace pastina if needed.
Extra creaminess: Stir in a raw egg yolk off the heat for a silkier texture.
Added protein: Fold in shredded chicken or turkey to make it heartier.
Veggies: Stir through peas or baby spinach for added color and nutrition.
Here’s how to make easy pastina:
Below is a simple step-by-step guide — the full recipe card with exact quantities is at the end of the page.
ONE: Pour the stock into a medium pan and bring it to a gentle boil over medium-high heat.
TWO: Add the pastina and simmer, stirring frequently, for 5–8 minutes until the pasta is tender and most of the liquid is absorbed.
THREE: Remove the pan from the heat. Stir in the butter, lemon juice and grated Parmesan until everything is melted and creamy.
FOUR: Season with salt and black pepper to taste and serve immediately. If it thickens while waiting, loosen with a splash of warm stock.
Cooking Tips:
Stir often: Frequent stirring prevents sticking and helps release starch, making the dish creamier.
Serve right away: Pastina is best just made — it can thicken as it cools, so add hot stock to loosen if needed.
Choose your texture: Add more hot stock for a soupier finish or less for a risotto-like result.
Avoid overcooking: Taste the pasta near the end of cooking and remove it from heat once it’s tender but not mushy.
Frequently Asked Questions
Yes. Pastina is a general term for small pasta shapes, so orzo and acini di pepe make excellent substitutes for stelline in this recipe.
Pastina is easy to digest and gentle, making it a good option for children, babies (watching salt) and anyone recovering from illness.
Pastina refers to the smallest pasta shapes used in Italian cooking — tiny stars, grains or rounds that cook quickly and become comforting when combined with stock and cheese.
Other recipes you might enjoy:
If you like this easy pastina, you might also enjoy butternut squash risotto, chickpea pasta or a classic one-pot chicken and potato dish. Small-pasta salads and simple soups are great places to use leftover pastina too.
Easy One Pot Dishes
One Pan Pasta and Peas
Easy Pasta Recipes
Stanley Tucci’s Pasta Fagioli
Easy One Pot Dishes
Easy One-Pan French Onion Soup Pasta
Chicken Recipes
One-Pan Greek Chicken with Lemon Potatoes
If you try this easy pastina recipe, please leave a rating or comment to let us know how it turned out.
Easy Pastina Recipe
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Ingredients
- 100g pastina (e.g. stelline)
- 750 ml good-quality chicken stock
- 20 g Parmesan, grated
- 30 g butter
- 1-2 tsp lemon juice
- Black pepper
- Salt
Instructions
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Pour the stock into a medium pan and bring to a gentle boil over medium-high heat.
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Add the pastina and simmer, stirring regularly, for 5–8 minutes until the pasta is soft and most of the liquid is absorbed.
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Remove from the heat and stir in the butter, lemon juice and grated Parmesan until creamy.
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Season with salt and black pepper to taste and serve immediately. If it thickens, loosen with a splash of warm stock.
Video
Notes
To store: Cool and transfer to an airtight container. Keep refrigerated up to 2 days.
To reheat: Gently reheat on the hob with a little water or stock, stirring until hot.
To freeze: Freeze plain pastina (without cheese or egg) for up to 1 month. Defrost in the fridge and reheat with extra stock.
Stop sticking: Stir regularly while cooking to prevent sticking.
If it thickens: Loosen with a splash of hot stock or water.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.