This little pasta can come in a variety of shapes but usually when a recipe calls for Pastina, it it most likely referring to either the little round shapes or the little stars, which are about 1/16 inch in size, similar to the size of Israeli Couscous.  Pastina is usually made of wheat flour and egg.  This is a pasta frequently used in soups.  With it being smaller in shape, it cools up quickly, another perk because that means less time spent preparing and more time enjoying.   For our Valentine’s Evening Dinner, I used this as a side dish.  Our granddaughter really liked it and because I made a good size quantity, stored it in the fridge, we had it to enjoy for a few days as a snack.  I can see this being a very comforting dish if you are feeling a little under the weather.  Let’s go!


-1/2 box of Pastina (half of a box, see note on the above photos’ caption and the caption below the bottom photo. Barilla makes a 12 ounce box and DeCecco makes a 16 ounce box)

-32 ounce chicken broth

-3-4 tablespoons unsalted butter

-1/2 cup freshly grated Parmesan cheese & more for garnish

-chopped fresh parsley for garnish. 


  1. Pour the chicken broth into a skillet or Dutch oven and heat until boiling starts.  
  2. Add the Pastina.  Lower heat a little. Stir and cook until the broth has decreased by about 75%. Stir very frequently.
  3. Add the unsalted butter and grated Parmesan cheese and stir, frequently.
  4. Spoon Pastina into bowls, garnish with more grated Parmesan cheese and chopped fresh parsley.
  5. Place any remaining Pastina in a airtight container.  Reheat in the microwave adding more stock or water, garnishing as when originally served.  YUM!
At Kroger, I found the DeCecco version (Meijer carries it too). It comes in a 16 ounce box, so 1/2 of a box would be 8 ounces rather than the 6 ounces of the Barilla. If you use this pasta, just use a little more chicken broth, a little more Parmesan cheese & unsalted butter. You really can’t mess this up unless you leave it and don’t stir it.