Creamy Italian Pastina Recipe
The Creamy Italian Pastina Recipe is true comfort food. It’s warm, creamy, and reminds many of childhood memories.
Ingredients
- 1 cup pastina Acini di Pepe or Stelline
- 2 cups whole milk
- 1 cup water
- 1 tablespoon butter
- ¼ cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Optional: fresh parsley for garnish
Instructions
- In saucepan, add milk, water, and salt.
- Bring to a gentle simmer over medium heat.
- Stir often to avoid milk sticking or boiling.
- Add pastina slowly, stirring gently to prevent lumps.
- Lower heat to medium-low once it begins cooking.
- Stir frequently to create a creamy, smooth base.
- After 5 minutes, add butter and grated cheese.
- Keep stirring until cheese and butter fully melt.
- Add black pepper and adjust salt as needed.
- Remove from heat once thick and creamy throughout.
- Serve hot with parsley and more cheese sprinkled.
Notes
- Use whole milk for extra creaminess and richness.
- Stir constantly for a silky, smooth pastina texture.
- Don’t let the milk boil—keep it gently simmering.
- Add shredded mozzarella for cheesy variation.
- Use bone broth instead of water for nutrients.
- Cook on low to avoid burning the bottom.
- Grate cheese fresh—it melts better and tastes stronger.