Introducing the latest shape in my pasta line…PASTINA. This is one of the only organic pastina shaped pastas in America and it is made from Italian Durum Wheat.
This pastina (made in Pienza, Italy) is crafted from nutrient-rich organic durum wheat, packed with fiber and essential ingredients that promote easier digestion. It is bronze die cut and slow dried, and is also lower in calories and carbs, while being higher in protein compared to other brands! It is NOW available here on my website.
I make this recipe all the time. It is so simple to do and the pastina makes it even healthier. You might have heard this soup referred to as “Italian Penicillin.”
When someone is under the weather, it is time to break out the pastina.
Trust me it can cure anything from heart break to a cold.
Pastina
Ingredients
(Serves 2)
4 1/2 Cups Water
2 oz. Carrots, peeled and cut in half
2 oz. Celery Stalk, cut in half
2 Cloves Garlic
2 oz. (1 small) Onion, peeled and cut in half
5 oz. (1 small) Fresh Tomato, cut in half
1 tsp. Salt
½ tsp. Pepper
1 Sprig Fresh Rosemary
1 Pecorino Cheese End, plus grated Pecorino to serve
1 Cup Pastina
A drizzle of Olive Oil to serve
Method
Boil pasta water in a small pot.
In a small sauce pot, add in the water, carrots, celery, garlic, onion, tomato, rosemary, salt and pepper.
Bring to a boil and add in the Pecorino end. Simmer on low for 30 minutes, until all the veggies are soft. The Pecorino should just melt into the soup. If it doesn’t remove it from the pot and discard.
Remove the veggies from the pot (discard the rosemary stems) and puree in a blender. Add the puree back to the pot.
Boil the pasta. When cooked, strain the pastina.
To serve, spoon some pastina in a bowl and top with some broth.
Top with a drizzle of olive oil and grated Pecorino.