pastina recipe with chicken broth
The Best pastina recipe with chicken broth
Pastina with chicken broth is one of those simple, comforting dishes that feels like a hug for your taste buds. I first fell in love with it years ago when my mom made it for me during a cold winter evening—just a bowl of tiny, delicate pasta tossed in rich, savory broth. It’s not fancy, but it’s so satisfying, and it’s the kind of meal that makes you feel like you’re being taken care of. The way the pasta soaks up the broth’s flavor, the way it melts slightly in your mouth, it’s pure comfort food with a healthful twist. My kids have grown up eating it regularly, and they’ll often ask for it as a side or even as a main dish. It’s quick to make, but it feels special because of how it brings people together. Whether it’s for a family dinner or just a quiet night in, this recipe is a go-to because it’s easy to customize—add a little cheese, fresh herbs, or even some grilled chicken if you want to make it heartier. And the best part? It’s packed with nutrients. The chicken broth is low in sodium if you make it from scratch, and the tiny pasta is a great source of fiber and energy. It’s the kind of dish that feels indulgent but is actually quite wholesome, which is why I always keep it in my rotation. My family loves it because it’s simple, flavorful, and never boring. It’s that kind of dish that makes you feel like you’re doing something good for your body and your soul.
Pastina with Chicken Broth
A delicate Italian pasta dish made with tiny egg-shaped pasta (pastina) cooked in rich chicken broth, enhanced with a touch of garlic and tomato sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup (120g) all-purpose flour
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 cup (240ml) chicken broth
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 clove garlic, minced
- 1/4 cup (60ml) tomato sauce
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
👨🍳Directions
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1 In a bowl, combine flour, salt, nutmeg, and a pinch of sugar. Make a well in the center and add the egg. Gradually mix with your hands until a dough forms.
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2 Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
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3 Preheat oven to 400°F (200°C). Roll the dough thinly between two sheets of parchment paper, about 1/16-inch thick. Cut into tiny egg shapes using a cookie cutter or knife.
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4 Place the cut shapes on a baking sheet lined with parchment paper. Bake for 10 minutes, then carefully transfer to a fine-mesh strainer to cool slightly.
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5 In a saucepan, heat chicken broth, milk, and cream until warm. Stir in tomato sauce, garlic, oregano, and black pepper. Simmer for 5 minutes.
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6 Gently add the cooled pasta to the warm sauce. Stir gently to combine and heat through for 2-3 minutes. Taste and adjust seasoning if needed.
🔧Equipment
- Mixing bowls
- Rolling pin (or flat surface)
- Pasta machine (or rolling pin for hand-rolling)
- Large pot
- Fine-mesh strainer
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pastina with Chicken Broth Works
This pastina with chicken broth is always a crowd-pleaser because it’s simple yet comforting—perfect for any family gathering. The tender pasta absorbs the rich, savory broth so well that it feels like a cozy hug in every bite, and it’s quick enough to make without stressing over last-minute dishes. Whether it’s a casual dinner or a holiday spread, this dish keeps everyone happy with its hearty, nostalgic flavor that feels like home.
❓ Frequently Asked Questions About Pastina with Chicken Broth
What is pastina, and how is it traditionally made with chicken broth?
Pastina is a small, delicate pasta shaped like tiny grains or ditalini, originating from Northern Italy. Traditionally, it’s made with chicken broth, often flavored with herbs like rosemary or bay leaf, and simmered until tender. The pasta is then tossed with butter, Parmesan, and sometimes a touch of lemon zest for brightness. Some versions include finely chopped vegetables like peas or carrots for extra flavor.
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How long does it take to cook pastina with chicken broth?
Cooking pastina with chicken broth usually takes about 5–8 minutes. Start by boiling the broth (or water + broth) until it reaches a rolling simmer. Add the pastina in batches, stirring frequently to prevent sticking, and cook until it’s al dente (tender but still slightly firm). The broth should absorb the pasta’s moisture without turning too thick.
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Can I use store-bought chicken broth instead of making my own?
Yes! Store-bought chicken broth works fine, but opt for low-sodium or homemade-style versions to avoid excess salt. If using a commercial brand, reduce it slightly in the pot before adding the pastina to avoid a too-thick sauce. For extra depth, add a splash of fresh herbs (like parsley or thyme) or a pinch of black pepper while simmering.
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What’s the best way to prevent pastina from sticking while cooking?
To keep pastina from sticking: 1. Use a pot with a tight-fitting lid—steam builds up, reducing moisture. 2. Cook in batches—add pasta in small amounts and stir constantly. 3. Add a splash of broth after each batch to moisten. 4. Don’t overcrowd the pot—leave space for the broth to circulate. 5. Stir vigorously with a wooden spoon or spatula to break up clumps.
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Can I add any extra ingredients to the chicken broth-based pastina, like vegetables or herbs?
Absolutely! Here are some classic additions: – Vegetables: Finely chopped peas, carrots, or spinach (cook them first to soften). – Herbs: Fresh rosemary, thyme, or parsley (add at the end to preserve color). – Protein: A sprinkle of grated Parmesan, crispy fried shallots, or even a poached egg. – Acidity: A squeeze of lemon juice or a dash of white wine to brighten the dish. – Crunch: Toasted pine nuts or chopped almonds for texture.
