Pastina is simple, delicious, and warming. It only takes a few ingredients and is perfect for lunch or dinner on a busy day. You can change the flavors by using different broths, cheeses, or herbs. The hot pasta effectively cooks the eggs in this dish but you may want to use pasteurized eggs if you’re cooking for anyone with a compromised immune system. Add peas or serve with a side of roasted, carmelized veggies. As always, we’ve included our substitutions to make this recipe gluten and dairy free. This recipes make around 4 servings.
4 cups of broth – we used veggie broth
1 cup of pastina pasta or one of the tiny gluten free pastas like orzo, stelline, anellini, or ditalini
4 tablespoons of butter (1/2 stick) – we used Earth Balance dairy free butter
4 eggs, lightly beaten
1/4-1/3 cup of shredded cheese of choice – we used dairy free mozarella
Salt, pepper, and herbs to taste
Bring the broth to boil in a large sauce pan. Add pasta to boiling broth and cook for around 7-8 minutes or until cooked. If using true pastina, most of your broth may be absorbed. If you’re using a small gluten free pasta, you may have to drain off any leftover broth.
Working quickly, add the beaten eggs to the very hot pasta and stir to allow the eggs to cook and coat the small grains of pasta. You may end up with some streaks of cooked egg but that is okay.
Add butter and cheese as well as seasonings to the pot and gently stir them all together as they melt. Serve warm and enjoy!