Pastina with Egg: The Italian Comfort Food That Feeds the Soul

Quick personal note
When I was a kid, feeling sick meant one thing: Nonna’s pastina with egg. No chicken soup, no crackers—just that tiny star-shaped pasta swimming in buttery, eggy goodness. It was magic. And guess what? I still make it the same way today—with a few chef tricks to make it even better.

What Is Pastina Pasta?

What “Pastina” Actually Means

• “Pastina” translates to “little pasta” in Italian.
• Common shapes:
  • Stelline (little stars)
  • Acini di pepe (tiny beads)
  • Orzo (rice-shaped)
• In the U.S., “pastina” usually refers to stelline.

The Italian Pantry Staple

• Used in soups, simple comfort dishes, and even desserts.
• Think of it as the Italian equivalent of rice or oatmeal—versatile and nourishing.

Why Pastina with Egg Is an Italian Classic

Think of It Like Italian Cacio e Uovo

• A cousin to Carbonara (but without pancetta).
• Similar vibe to Cacio e Pepe—simple ingredients, bold flavor.

The Ultimate “Sick Day” Food

• Known as pasta all’uovo, or “pasta with egg.”
• Warm, soft, comforting—made to be eaten with a spoon.
  

5 Popular Pastina Recipes with Egg (and Without)

1. Pastina with Egg and Cheese (Main focus)

• Creamy, custardy texture—like risotto meets scrambled eggs.

2. Pastina in Brodo (Brothy soup)

• Chicken broth + pastina = classic Italian soup starter.

3. Stracciatella Soup (Egg drop style)

• Pastina with beaten egg stirred into hot broth.

4. Sweet Pastina

• Milk, sugar, maybe a touch of cinnamon.

5. Butter & Cheese Pastina

• Simple, toddler-approved, and endlessly comforting.

Ingredients You’ll Need

Ingredient	Why It Matters
Stelline Pasta	Best for even cooking and creamy texture
Egg	Adds richness and protein
Parmesan Cheese	Nutty, salty depth—don’t skip it
Chicken Broth	Flavor base; use low-sodium or homemade
Butter	For sheen and body
Salt & Pepper	Essential seasoning

How to Make Pastina with Egg: Step-by-Step

This recipe is all about timing, technique, and a little bit of feel. Let’s walk through it like I’m in the kitchen with you.

Step 1: Simmer Your Broth

Use 2 cups of chicken broth per ½ cup of pastina.

You want enough liquid for the pasta to absorb without swimming.

• Bring the broth to a gentle simmer—not a rolling boil.
• Why? Too much agitation and your tiny pasta breaks down or overcooks fast.
• Use low-sodium broth so you can control salt later. Homemade? Even better.
• Want to level it up? Toss in a parmesan rind while it simmers—pure umami.

This sets the flavor base, so don’t rush it.

Step 2: Add the Pastina

Once your broth is shimmering, stir in the pastina.

• Use ½ cup of stelline or other tiny pasta.
• Stir immediately and often. This stuff clumps fast if you leave it alone.
• Keep the heat medium-low, and cook until most of the liquid is absorbed—about 4 to 5 minutes.
  

You’re looking for a thick, porridge-like texture. It should hold its shape but still have some movement. Like loose risotto.
Don’t let it go dry—you’re not making rice.

Step 3: Stir in the Butter

Once the pastina is tender and saucy, cut the heat. Now comes the silk.

• Add 1 tablespoon of unsalted butter.
• Stir until fully melted—it’ll give the dish a glossy sheen and rich mouthfeel.
• The residual heat is enough. You don’t want to keep cooking the pasta at this stage.

Butter binds the broth and starch, giving you that classic creamy texture.

Step 4: Add the Egg and Cheese

This is the tricky bit, but I’ll walk you through it.

• In a small bowl, whisk together:
  • 1 egg
  • ¼ cup finely grated Parmesan cheese
• Slowly pour the egg-cheese mix into the hot pastina off the heat, stirring constantly with a wooden spoon or silicone spatula.
• Move quickly but gently—you want to temper the egg, not scramble it.

If you’ve ever made carbonara, same idea here. The egg cooks with the residual heat, thickening the mixture into a velvety, custard-like finish.

Most people mess this up by adding the egg too fast or over direct heat. Don’t be that person.

Step 5: Season & Serve

Time to bring it all together.

• Taste first—the broth and Parm may have given you enough salt
• Add a pinch of kosher salt only if needed.
• Crank some fresh black pepper over the top. You want that gentle bite.
• Optional: sprinkle more grated cheese on top, maybe a drizzle of olive oil if you’re feeling fancy.

Serve immediately in a warm bowl. This dish thickens as it cools—best eaten fresh.

Where to Buy Pastina Pasta

Best Brands to Look For

• Barilla – Consistent quality, widely available.
• Ronzoni – Classic, especially their stelline.
• De Cecco – Slightly pricier but premium.

Online & Alternatives

• Amazon (especially for hard-to-find shapes).
• Trader Joe’s “teeny tiny stars” work in a pinch.

Tips for the Perfect Pastina Egg and Cheese

These quick tips will help you nail that silky, custardy texture every time.

Simmer, Don’t Boil

A gentle simmer keeps the pasta tender and the broth from evaporating too fast. Boiling too hard? You’ll end up with mush.

Whisk Egg with Cheese First

Combining them before adding ensures a smooth, even mix—no curdled bits, just creamy perfection.

Toss in a Parmesan Rind

Simmer it with your broth if you have one. Instant flavor upgrade.

Use a Wide Pan

Better surface area = even cooking and faster broth absorption.

Serve Right Away

This dish thickens fast. Eat it warm and fresh, or loosen with a splash of broth if it sits.

Smart Substitutions for Your Pastina and Egg Recipe

No stelline? No problem. There are plenty of easy swaps that still give you that soft, creamy texture you want.

Best Alternatives to Stelline:

• Acini di pepe — Tiny and round, very close in size and texture.
• Orzo — Slightly larger but works well and stays tender.

Gluten-Free Options:

• Short-grain white rice — Like arborio, it gets creamy as it cooks.
• Gluten-free orzo or pastina — Just watch cook time; taste as you go.

Note: Stick to small shapes that cook quickly and absorb liquid evenly. Larger pastas won’t give you that smooth, spoonable consistency that makes pastina with egg so comforting.

Storage and Reheating

• Store in the fridge, airtight, up to 3 days.
• Reheat gently with:
  • Splash of broth or water.
  • Microwave in 30-second bursts, stirring each time.
• Note: Texture will thicken on reheating—add a bit more butter or cheese to revive it.

Benefits of Pastina with Egg

Benefit	Why It Matters
Quick to Make	Ready in under 15 minutes—perfect for busy weeknights or last-minute meals.
Kid-Friendly & Toddler Approved	Soft texture and mild flavor make it ideal for little ones (and picky eaters).
Nutrient Boost	Eggs provide protein, cheese adds calcium, and broth brings hydration and flavor.
Ultimate Comfort Food	Warm, creamy, and nostalgic—like a hug in a bowl.
Budget-Friendly	Uses pantry staples—pasta, egg, broth, cheese—for a hearty, low-cost dish.
Versatile Base	Easy to customize with herbs, vegetables, or different cheeses.
Minimal Cleanup	One pot, one bowl—less mess, more comfort.

FAQ: Pastina with Egg

What is pastina with egg?

It’s an Italian comfort dish made with tiny pasta, egg, and cheese—think savory custard meets risotto.

Can I make pastina with just water instead of broth?

You can, but it’ll be bland. Add butter and extra cheese to compensate.

Can kids eat pastina and egg?

Absolutely. It’s a go-to for toddlers and even babies (just skip added salt).

Is this the same as Stracciatella soup?

Not quite. Stracciatella uses beaten egg in broth, not stirred in for creaminess like here.

How do I avoid scrambled eggs?

Take the pot off the heat, stir quickly, and use residual heat to cook the egg gently.

Conclusion: Why This Is the Pastina and Egg Recipe You’ll Keep Coming Back To

This dish is about comfort, flavor, and simplicity. It’s the food you want when life is too much or when you just want to feel taken care of. Try it once, and you’ll be hooked.

Now go make it—and don’t forget the cheese.
Got questions or a variation you love? Check out more delicious pastina recipes and tips or drop your ideas in the comments below