0 from 9 votes
Cheesy Pastina
The first food for most Italian kids once they start eating solid food is pastina. Pastina is cooked in boiling water in just 5-10 minutes and is so very versatile. It can be made into a creamy, cheesy pasta that is easy to eat because of the tiny pieces or it can be served with broth or veggie soups. Whatever shape you choose, this bowl of pastina is a comfort food you'll love.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servings
Calories: 393 kcal
Course:
Main Course
Cuisine:
Italian , Italian-American Fussion
Ingredients
- 300 300 grams Pastina dried packaged pasta
- 2 2 Tablespoons butter
- 1/2 1/2 cup + topping grated Parmesan Cheese
- 1 1 egg
- salt to taste
Instructions
- Bring a large pot of water to boil on the stove top.
- Grate 1/2 cup of Parmesan cheese and set aside.
- When the water is boiling, add a small amount of coarse salt to the water (optional) and add the pastina. Be sure to read the instructions on the package for the specific type of pastina so that you cook it for the correct amount of time, which can be anywhere from 5 to 10 minutes, depending on the size.
- In a small bowl, beat the egg and then add a 1/4 cup of pasta water, a pinch of salt and the shredded Parmesan and mix well.
- When the pasta is al dente, drain it in a colander and put it back in the pot it was cooked in.
- Over low heat, add the butter in small bits to the pasta and then the egg and cheese mixture and stir constantly for a minute or two or until the egg goes from shiny and raw to matte and cooked. Turn off the heat.
- Serve immediately with a sprinkling of grated cheese on top.
Cup of Yum
Notes
- Don't make scrambled eggs. Be sure to add warm pasta cooking water to your egg and to stir it quickly in to the cooked pasta and not to cook for too long, all of these can make your eggs turn into scrambled eggs instead of a creamy sauce.
- Add milk for creaminess. If you want an even creamier pastina, you can substitute warmed milk for the cooking water when mixing the egg and cheese together.
- Don't make scrambled eggs. Be sure to add warm pasta cooking water to your egg and to stir it quickly in to the cooked pasta and not to cook for too long, all of these can make your eggs turn into scrambled eggs instead of a creamy sauce.
- Add milk for creaminess. If you want an even creamier pastina, you can substitute warmed milk for the cooking water when mixing the egg and cheese together.
Nutrition Information
Serving
100g
Calories
393kcal
(20%)
Carbohydrates
56g
(19%)
Protein
16g
(32%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
64mg
(21%)
Sodium
265mg
(11%)
Potassium
196mg
(6%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
332IU
(7%)
Calcium
172mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 393
% Daily Value*
| Serving | 100g | |
| Calories | 393kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 16g | 32% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 64mg | 21% |
| Sodium | 265mg | 11% |
| Potassium | 196mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 332IU | 7% |
| Calcium | 172mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.