Pastina (tiny pasta) in broth is a simple remedy for when you’re feeling “under the weather” or when you just want to eat something that brings back childhood memories.
I have been sick over the weekend and everything I ate was not well received by my aching stomach. As usual when I am sick I face timed my mother. Mamma Grazia knew right away something was not right and she suggested some pastina and acqua bollita (bay leaf tea) to soothe my aching stomach.
Pastina was Mamma Grazia’s secret weapon. She always made my siblings and I pastina when we were sick and as grown ups she also made us a variations of pastina in broth as a meal.
I followed mamma Grazia’s tradition and served this little pasta to both of my boys Scotty and Alex and later on, to my granddaughter Daniella when they were about 8 or 9 months old. As they grew older, I stirred a beaten egg just after the pastina was cooked to make it more of a complete meal.
This dish doesn’t require anything special, as long you have some pastina and chicken broth you can have a healthy hot dinner ready in a blink of an eye. To me this dish is more than a comfort food, it is a tradition. It is the same dish that I ate as a child and that my mother ate before me, and now I pass on the same tradition to my sons and my granddaughter and to you all.
Pastina in Broth – Pastina in brodo
Ingredients for 1 serving
3 cups low sodium chicken or vegetable broth
3-4 Tbsp. Pastina (I like Barilla # 318)
Salt to taste
1 Tbsp. Unsalted butter
Freshly grated Parmesan cheese
In a medium size pan, bring the broth to boil, add the pastina and cook for about 5 minutes. Taste and season with salt if needed. Ladle the soup into a bowl; stir the butter until fully melted. Top with Parmesan cheese and serve.
Recipe courtesy of Lina Pulitano Waddell