Pastina can cure just about anything in my book and this is how my nonna cooked it for me with ingredients that she had on hand.
This recipe was literally made for every ailment that I ever had. And I had continued on this tradition with my own children. I’m so excited to share it with you and I hope will become part of your family too.
Nonna’s Pastina
Ingredients
(Serves 2)
2 ¼ Cups Water
1 tsp. Salt
¾ Cups Pastina, I use Stelline
1 Egg, beaten
3 tbsp. Pecorino Romano, grated (Plus extra for serving)
⅛ tsp. Black Pepper
2 tbsp. Butter
2 tbsp. Milk
2 tbsp. Ricotta
Olive Oil to drizzle
Method
In a small pot boil the water and add in salt.
Next add in the pastina and butter. Turn often so the pastina does not stick to the bottom of the pot. Put the flame to the lowest setting.
In a small bowl, beat the eggs and add in Pecorino and pepper.
Once the pastina is cooked (it should be creamy and all the water almost evaporated).
Add in the egg mixture and whisk with a fork.
Cook for one minute and add in the milk.
Serve topped with a dollop of ricotta, a drizzle of olive oil and of course more Pecorino