Posted in : Pasta, Sides on by : MikeZ

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Classic Italian comfort food. Tiny Pasta, cooked with broth and egg.
Cuisine Italian
Keyword Pasta, Sides
Method Stove Top
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6


  • Large Saucepan


  • 1 oz. Parmesan Cheese - 1/3 cup store-bought grated, plus more for garnish
  • 4 cups Chicken or Vegetable Broth - divided
  • 1 12 oz. Box Dried Pastina Pasta
  • 1 Large Egg
  • ¼ tsp. Black Pepper


  • Finely grate 1 ounce Parmesan cheese (about 1/2 firmly packed cup), or measure out 1/3 cup store-bought grated.
  • Measure 3 cups of the broth into a large saucepan. Add Pastina and bring to a gentle boil over medium-high heat, stirring occasionally. Continue cooking, stirring often, until the pasta is al dente and there is a small amount of liquid left in the pan, about 6 minutes. (Slowly add remaining Broth as needed.) Then turn off the heat.
  • Immediately add the Parmesan, 1 large Egg, and Black Pepper to taste.
  • Quickly stir to blend the egg into the warm pasta and melt the cheese.
  • Serve topped with more grated Parmesan or freshly ground black pepper.


Leftover Pasta may be refrigerated in an airtight container for up to 3 days.
Add more broth to loosen when reheating.

Copyright © 2021 – 2024 – Mike Zets, Sylvania, Ohio USA – All Rights Reserved


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