I can’t get over how cold it is today! Just like 70s in February seemed wrong, 35 in late March is just a bit much. I think I’ll make the best of it, though, with this heart and belly warming treat. My grandmother’s {and probably all Italian grandmothers} pastina never fails to give you a warm fuzzy feeling, while making whatever might be on your mind feel a little bit better. Pastina might not solve your problems, but it usually makes them feel a little lighter. I swear, everyone loves this stuff – young {my 2 year old nephews eat about 2 bowls} to old {this is awesome for grown-ups when you’re sick}. With a pretty simple recipe {though certainly a ‘knack’ that develops over time}, it’s easy to whip up and you can make a big batch pretty quickly.
Ingredients
- 2 32 oz. containers of chicken broth {the family favorite is College Inn}
- 1/2 box (6-8 ounces) of tiny pasta {the stars are the gold standard, but acini de pepe is a classic, too}
- 1 egg
- Locatelli Pecorino Romano cheese, grated
Bring the chicken broth to a boil, then add the pasta. A little of the pasta goes a LONG way, so I have the best luck with this ratio, but you can put in more or less than a half a box if you’d like. {I’d start with less and then go up – you can always add a bit if you think your soup is too watery as you’re cooking – this little pasta cooks fast}. Let boil for about 5-6 minutes for the stars and a little longer for the acini de pepe. When it’s just about cooked, crack an egg over the pot and stir through. Let the egg cook until the white is opaque {about a minute}. Ladle into individual bowls {or a mug..perfect for movie watching while eating!} and top with a generous spoonful of the grated cheese. Enjoy!