Pastina Recipe with Egg: Easy recipe 

pastina recipe with egg

Pastina Recipe with Egg: Easy recipe

Introduction

Imagine a cozy evening, a slight chill in the air, and you’re craving something warm, simple, and utterly comforting. Enter pastina recipe with egg—a dish that’s not only quick and easy to make but also delivers a nostalgic hug in every bite.

Whether you’re new to this delightful recipe or looking for a fresh take, this guide has everything you need to know about making the perfect pastina with egg.

Pastina Recipe with Egg
Pastina Recipe with Egg

Ingredients

Let us first gather our ingredients before beginning the cooking process. Here’s what you’ll need:

Ingredient Quantity Quality
Pastina 1 cup Tiny pasta stars
Chicken broth 2 cups Fresh or high-quality store-bought
Egg 1 large Fresh
Parmesan cheese 2 tablespoons Freshly grated
Salt To taste Sea salt or kosher salt
Pepper To taste Freshly ground black pepper
Fresh parsley (optional) 2 tablespoons Chopped
Nutmeg (optional) A pinch Freshly grated or ground

our dish from good to great. The flavors will speak for themselves, I promise.

Equipment Needed

You don’t need a lot of fancy equipment to whip up this dish. Here’s a list of the basics:

  • A medium-sized pot
  • A whisk or fork
  • A ladle
  • A serving bowl

Preparation Steps

1. Gather Ingredients: Ensure you have all your ingredients measured and ready.
2. Prep Work: Grate the Parmesan cheese if it’s not pre-grated and chop the parsley if you’re using it.

Cooking Instructions

1. Boil the Broth: Pour the chicken or vegetable broth into the pot and bring it to a boil over medium heat.

2. Cook the Pastina: Add the pastina to the boiling broth and cook according to the package instructions, usually about 4-5 minutes, until the pasta is tender.

3. Prepare the Egg: In a small bowl, whisk the egg thoroughly.

4. Combine Egg and Pastina: Once the pastina is cooked, reduce the heat to low. Slowly pour the whisked egg into the pot while continuously stirring to create silky egg ribbons in the soup.

5. Season and Serve: Add the grated Parmesan cheese, salt, pepper, and nutmeg if using. Stir well to combine. Ladle the pastina into a serving bowl and garnish with fresh parsley.

Pastina Recipe with Egg
Pastina Recipe with Egg

Time Duration

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes

Nutrition Information (per serving)

Calories: Approximately 250 kcal
Protein: 12 grams
Carbohydrates: 30 grams
Fat: 8 grams
Fiber: 1 gram
Sugar: 2 grams
Vitamin A: 10% of the Daily Value (DV)
Calcium: 15% of the DV
Iron: 8% of the DV

Tips for Perfect Pastina

Stir Constantly: When adding the egg, continuous stirring prevents clumping.
Use Fresh Broth: Fresh broth adds depth of flavor compared to water or bouillon cubes.
Don’t Overcook the Pastina: Overcooked pastina can turn mushy. Keep an eye on the cooking time.

Variations of Pastina with Egg

Creamy Version: Add a splash of cream or a dollop of mascarpone for extra creaminess.
Vegetable Boost: Toss in some finely chopped spinach or peas for added nutrition.
Spicy Kick: A pinch of red pepper flakes can add a nice heat to the dish.

What is the difference between pastina and stelline?

Pastina refers to any tiny pasta shapes used in soups and simple dishes. Stelline, specifically, are small star-shaped pasta, making them a type of pastina. They are often used interchangeably, but stelline adds a fun starry visual appeal to the dish.

Nutritional Benefits

Pastina with egg is not just comforting but also nutritious. Eggs provide high-quality protein and essential vitamins, while pastina is a good source of carbohydrates for energy. The broth offers hydration and additional nutrients, especially if it’s homemade.

Is pastina the same as orzo?

No, pastina and orzo are different. Pastina is a category of tiny pasta shapes, including stars, dots, and other small shapes. Orzo, on the other hand, is pasta shaped like rice grains. While both are used in soups and salads, their shapes and textures are distinct.

Why do they call pastina Italian penicillin?

Pastina is often called “Italian penicillin” because of its reputation as a soothing, healing dish, much like how chicken soup is viewed in many cultures. This comforting meal is commonly given to those feeling under the weather, providing warmth and nourishment that helps in recovery.

Storing and Reheating

Storing: Place any leftovers in an airtight container and refrigerate for up to 3 days.
Reheating: Gently reheat in a pot over low heat, adding a splash of broth or water to loosen it up if needed.

Pastina Recipe with Egg
Pastina Recipe with Egg

Common Mistakes to Avoid

Adding Egg Too Quickly: This can cause the egg to scramble rather than form silky ribbons.
Not Stirring Enough: Continuous stirring is key to integrating the egg smoothly.
Overcooking the Pastina: This can lead to a mushy texture.

 

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Conclusion

Pastina recipe with egg is the ultimate comfort food—simple, satisfying, and packed with nostalgic flavors. With this guide, you’re equipped to make a perfect bowl every time, whether you stick to the classic recipe or try one of the delightful variations. Happy cooking!

FAQs

Q1: Can I freeze pastina with egg?

Freezing is not recommended as the texture of the pastina can become mushy upon thawing.

Q2: What can I use instead of Parmesan cheese?

You can substitute Parmesan with Pecorino Romano or even a bit of cheddar for a different flavor profile.

Q3: How can I make this dish richer?

Adding a bit of butter or cream can make the pastina richer and more indulgent.

Q4: Is it okay to use dried parsley instead of fresh?

Yes, but use sparingly as dried parsley is more concentrated in flavor.

Q5: Can I add meat to this recipe?

Absolutely! Diced cooked chicken or crumbled sausage can add extra protein and flavor.

pastina recipe with egg

Pastina Recipe with Egg

therecipespotlight.com
Imagine a cozy evening, a slight chill in the air, and you're craving something warm, simple, and utterly comforting. Enter pastina recipe with egg—a dish that’s not only quick and easy to make but also delivers a nostalgic hug in every bite.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine Italian
Servings 2
Calories 250 kcal

Equipment

  • A medium-sized pot
  • A whisk or fork
  • A ladle
  • A serving bowl

Ingredients
  

  • Pastina
  • Chicken broth
  • Egg
  • Parmesan cheese
  • Salt
  • Pepper
  • Fresh parsley (optional)
  • Nutmeg

Instructions
 

  • Cooking Instructions
    1. Boil the Broth: Pour the chicken or vegetable broth into the pot and bring it to a boil over medium heat.
  • 2.Cook the Pastina: Add the pastina to the boiling broth and cook according to the package instructions, usually about 4-5 minutes, until the pasta is tender.
  • 3.Prepare the Egg: Ina small bowl, whisk the egg thoroughly.
  • 4.Combine Egg and Pastina: Once the pastina is cooked, reduce the heat to low. Slowly pour the whisked egg into the pot while continuously stirring to create silky egg ribbons in the soup.
  • 5.Season and Serve: Add the grated Parmesan cheese, salt, pepper, and nutmeg if using. Stir well to combine. Ladle the pastina into a serving bowl and garnish with fresh parsley.
Keyword how to make Pastina Recipe with Egg, Pastina Recipe with Egg, Pastina Recipe with Egg and cheese, Pastina Recipe with Egg and chicken

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Welcome to Ahtisham's Kitchen! I'm passionate about sharing delicious recipes inspired by family traditions. Join me on a flavorful journey filled with love, flavor, and culinary flair. Let's cook up some delightful together!

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