I have never heard of pastina until recently I saw an ad for Barilla pastina, none of my stores carry it in Northeast Wisconsin so I bought the kind you use in this video, which thankfully they had. I can't wait to try this!! The closest thing I had to this growing up was cream of rice, that was what we used in our Irish household when you were sick or it was cold out.
I’m pleased to see how many people like it not as a soup with broth. Growing up, this was comfort food for me (still is), with salt, pepper, and butter. I didn’t know it was called Pastina until my late teens, it was always “Stars”. My mom would ask me what I want and I’d ask for the Stars.
This is a classic from my mom...egg and butter and pastina. Maybe she learned it from her grandma from Italy. This is just like how she makes it...great video!
I work at stop and shop and due to the anticipating storm it was a mad house. I knew I had patina in my cabinet and the egg protein is much appreciated 😊 stay safe and thank you
I grew up on pastina but it wasn't shaped like stars. The closest I have found is Prince acini de Pepe online. She used to serve it with just butter and it was usually made when we didn't feel good but my order is arriving tomorrow and it's going to be pastina week! LOL :-)
@@RoscoeRed Thank you & your mom for sharing this recipe with us. shortly after commenting on your video I prepared this dish but added some veggies and omg he ate it without any fussing or fighting I was left in shock cause I’ve really been struggling to get him to eat so thank you guys so so much. 🙏🏼
that metal fork scratching that pot ...eeeeeeeeeek!!!! Other than that,... really good. I like to add as my choice of cheese... pecorino... but parmigiano regiano was s good sub.
Pastina recipe: make some fresh chicken and cow meat and veggies broth, let it cook for long. Save the meat and veggies for later. Boil some broth. Don't use water to make pastina or it will be unflavored and not done the right, more traditional and tasty way. When at boiling point put some pastina of your choice in it. I love stelline, risini, tubetti, some likes farfalline. Don't add too much salt to any of that, it's not tasty and it's very bad for your health. Follow the instructions on the pastina packaging on how long to cook it, usually no more than 8-10 minutes or it will disgustingly melt into a some kind of blob more towards the creamy side. When ready, if you like it better more watery, just use a serving spoon to put a lot of liquid in your dish, while if you prefer it more dry, just use a serving tool with wholes in it. Now, to season it some put a little bit of butter in it, but it doesn't have to be a main ingredient nor take away from the fact that it is a pastina dish, not a butter one. I put extra vergine olive oil, which is healthier, less than a teaspoon of it. Actually, pastina is from regions where butter is used more than oil, so feel free to do that, but, again, not a ton. Grate some cheese in it. In pasta and pastina you only put parmesan cheese, nothing else. Parmigiano reggiano or grana padano. And that's it. Pastina is traditionally a dish from Northern Italy (but it's eaten and cooked all around the country), where falvours aren't nearly as strong as in the southern cuisine, but very plain and simple. Pecorino cheese is from Rome, in the centre of Italy, Northern don't use it as much and it's good only for some regional recipes amongst which there is no pastina. Same goes for many other cheeses. We have thousands. Now, this is about it. Only for toddlers, we use to put soft cheese in it after it's fully cooked and served in your dish. For heaven's sake please do not put a lot of different seasonings and herbs and spices in your pastina or in any Italian food, especially Northern ones, if not specifically state in the Italian traditional recipe. Parsley and chilli do not go in the pastina. They have nothing to do with it. Also, pretty please, keep your eggs in the fridge and don't let them touch your pastina! It will make a simple light dish, very heavy and too flavoury and I have never seen anyone doing that here. With that being said, eat and cook things to your liking, just know that if a recipe is made a certain way, there is a reason: because it tastes better and historical / cultural reasons. Always look for the traditional recipe first, before you can learn how to be creative with it and not call it Italian anymore.
My mother and my grandmother both used water and it was fine and delicious. I will use water as well because I always have. With eggs and butter it is out of this world along with salt and maybe a little pepper. It is made to be easy on the stomach mainly for children. If I want to make a soup and have this pasta in the soup then I do it that way. We all do things the way we were raised when it comes to what's known as nursery food.
Looks delicious! But acini de pepe is not actually "pastina". Pastina is pastina. I know pastina means little pasta but to most Italians it actually means pastina - not tubettini, or acini de pepe or orzo.
@@mariapepper6175 The ones who know what they're talking about. Ask anyone in the entire southern Italian diaspora if they EVER heard their mothers or grandmothers reffer to it as "acini de pepe" despite it being clearly written on the box.
In the Molise region, specifically Campobasso, we do distinguish between the different shapes of pasta - even small pasta (orzo, acina de pepe, stellate, etc). I am only speaking of what is familiar to me. Obviously, your experiences are different from mine. Either way I am sure we can agree it is a simple and delicious dish.
You have the proper pastina but other companies except for Prince and the one you are using have all changed pastina to little stars. I'm not impressed or amused! Hehehe
I’m pleased to see how many people like it not as a soup with broth. Growing up, this was comfort food for me (still is), with salt, pepper, and butter. I didn’t know it was called Pastina until my late teens, it was always “Stars”. My mom would ask me what I want and I’d ask for the Stars.
I have never heard of pastina until recently I saw an ad for Barilla pastina, none of my stores carry it in Northeast Wisconsin so I bought the kind you use in this video, which thankfully they had. I can't wait to try this!! The closest thing I had to this growing up was cream of rice, that was what we used in our Irish household when you were sick or it was cold out.
Italian pastine is fire
I’m pleased to see how many people like it not as a soup with broth. Growing up, this was comfort food for me (still is), with salt, pepper, and butter. I didn’t know it was called Pastina until my late teens, it was always “Stars”. My mom would ask me what I want and I’d ask for the Stars.
This is a classic from my mom...egg and butter and pastina. Maybe she learned it from her grandma from Italy. This is just like how she makes it...great video!
I work at stop and shop and due to the anticipating storm it was a mad house. I knew I had patina in my cabinet and the egg protein is much appreciated 😊 stay safe and thank you
I have been making this for a while with chicken broth star pasta and parmigiana cheese today I added the egg and butter it’s delicious ! ❤
I grew up on pastina but it wasn't shaped like stars. The closest I have found is Prince acini de Pepe online. She used to serve it with just butter and it was usually made when we didn't feel good but my order is arriving tomorrow and it's going to be pastina week! LOL :-)
Yum
I make mine using chicken broth and lots of peccarino romano,this looks good too though
Thank you 🙏
I boil the pastina in chicken stock
love the recipe! so easyyy too.
Thank you!
I got a picky 2 year old gonna give this a try hopefully he’ll eat it looks delicious
Oh I’m an extremely picky eater too! So I’m betting he will love this! ☺️👍
@@RoscoeRed Thank you & your mom for sharing this recipe with us. shortly after commenting on your video I prepared this dish but added some veggies and omg he ate it without any fussing or fighting I was left in shock cause I’ve really been struggling to get him to eat so thank you guys so so much. 🙏🏼
@@ISAMAR_91 awww that’s awesome! So happy he liked it!!! ❤️
that metal fork scratching that pot ...eeeeeeeeeek!!!!
Other than that,... really good. I like to add as my choice of cheese... pecorino... but parmigiano regiano was s good sub.
Italian Grits, yummy.
My nonna would make us this when we were little but she put chicken stock or bullion in it too. Either way, love this shit
Pastina recipe: make some fresh chicken and cow meat and veggies broth, let it cook for long. Save the meat and veggies for later. Boil some broth. Don't use water to make pastina or it will be unflavored and not done the right, more traditional and tasty way. When at boiling point put some pastina of your choice in it. I love stelline, risini, tubetti, some likes farfalline. Don't add too much salt to any of that, it's not tasty and it's very bad for your health. Follow the instructions on the pastina packaging on how long to cook it, usually no more than 8-10 minutes or it will disgustingly melt into a some kind of blob more towards the creamy side. When ready, if you like it better more watery, just use a serving spoon to put a lot of liquid in your dish, while if you prefer it more dry, just use a serving tool with wholes in it. Now, to season it some put a little bit of butter in it, but it doesn't have to be a main ingredient nor take away from the fact that it is a pastina dish, not a butter one. I put extra vergine olive oil, which is healthier, less than a teaspoon of it. Actually, pastina is from regions where butter is used more than oil, so feel free to do that, but, again, not a ton. Grate some cheese in it. In pasta and pastina you only put parmesan cheese, nothing else. Parmigiano reggiano or grana padano. And that's it. Pastina is traditionally a dish from Northern Italy (but it's eaten and cooked all around the country), where falvours aren't nearly as strong as in the southern cuisine, but very plain and simple. Pecorino cheese is from Rome, in the centre of Italy, Northern don't use it as much and it's good only for some regional recipes amongst which there is no pastina. Same goes for many other cheeses. We have thousands. Now, this is about it. Only for toddlers, we use to put soft cheese in it after it's fully cooked and served in your dish. For heaven's sake please do not put a lot of different seasonings and herbs and spices in your pastina or in any Italian food, especially Northern ones, if not specifically state in the Italian traditional recipe. Parsley and chilli do not go in the pastina. They have nothing to do with it. Also, pretty please, keep your eggs in the fridge and don't let them touch your pastina! It will make a simple light dish, very heavy and too flavoury and I have never seen anyone doing that here. With that being said, eat and cook things to your liking, just know that if a recipe is made a certain way, there is a reason: because it tastes better and historical / cultural reasons. Always look for the traditional recipe first, before you can learn how to be creative with it and not call it Italian anymore.
My mother and my grandmother both used water and it was fine and delicious. I will use water as well because I always have. With eggs and butter it is out of this world along with salt and maybe a little pepper. It is made to be easy on the stomach mainly for children. If I want to make a soup and have this pasta in the soup then I do it that way. We all do things the way we were raised when it comes to what's known as nursery food.
I am 4 years old again!
Friends.......
15 minutes is WWWWAAAAAYYYY too LONG!!!
5-6 minutes tops and you are good!
Remember, it keeps cooking even after removing from stove.🙏
I have a box of pastina and it doesn't look like that. The pastina i have is much smaller....?
You mush have a different brand then, idk 🤷♂️
I just found out pastina just means small noodles so they can be any shape just small
@@ISAMAR_91 interesting. Thanks!
@@denisemarie7991 no problem 😉
Less salt some pepper maybe parsley but definitely pecorino romano.
Pastine always me me feel at home, and if you don’t like it think your a menace.
Where is the Parmesan cheese?
Looks delicious! But acini de pepe is not actually "pastina". Pastina is pastina. I know pastina means little pasta but to most Italians it actually means pastina - not tubettini, or acini de pepe or orzo.
All Italians call this particular kind "pastina" too exactly because of the definition you gave.
Not "all" Italians. "Some" Italians would be more accurate. 😉
@@mariapepper6175
The ones who know what they're talking about.
Ask anyone in the entire southern Italian diaspora if they EVER heard their mothers or grandmothers reffer to it as "acini de pepe" despite it being clearly written on the box.
In the Molise region, specifically Campobasso, we do distinguish between the different shapes of pasta - even small pasta (orzo, acina de pepe, stellate, etc). I am only speaking of what is familiar to me. Obviously, your experiences are different from mine. Either way I am sure we can agree it is a simple and delicious dish.
You have the proper pastina but other companies except for Prince and the one you are using have all changed pastina to little stars. I'm not impressed or amused! Hehehe
This doesn’t even come close in flavor as it does when you use chicken stock
I’m pleased to see how many people like it not as a soup with broth. Growing up, this was comfort food for me (still is), with salt, pepper, and butter. I didn’t know it was called Pastina until my late teens, it was always “Stars”. My mom would ask me what I want and I’d ask for the Stars.