Homemade pastina in broth (millefanti in brodo)
User Reviews
5
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Prep Time
25 mins
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Cook Time
3 hrs
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Servings
6
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Calories
309 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
Mediterranean, Italian
Homemade pastina in broth (millefanti in brodo)
Description
Homemade pastina in broth (millefanti in brodo) combines a simple pasta made by crumbling an egg, parsley, and parmesan semolina dough into tiny pieces with a hearty beef broth. The broth is prepared by simmering beef shank, bones, carrots, celery, onion, cherry tomatoes, bay leaves, and parsley for depth of flavor and a nuanced aromatic profile. The pastina is cooked in the broth, absorbing its essence and providing small pasta bits with a soft but slightly firm texture. The broth’s rich, meaty notes balance the mild, eggy pastina, making it a soothing dish with subtle layers from fresh herbs and Parmesan.
This dish is traditionally served as a clear soup or light first course. It works well as a comforting option for cooler days or a gentle meal that still delivers satisfying protein and carbohydrates. The inclusion of parsley in both the pasta and broth brings a fresh herbal lift that cuts through the richness.
The pastina dough can be prepared a day ahead and dried in a cool, dry place to facilitate quick cooking when ready. For a vegetarian adaptation, use vegetarian parmesan and substitute with vegetable broth instead of beef. Leftover cooked millefanti should be refrigerated and consumed within a few days; freezing is not recommended due to texture changes.
Ingredients
For the homemade pastina
- 10.5 oz durum wheat semolina flour
- 3 egg large
- 1 handful parsley chopped, fresh
- 1 oz Parmesan Cheese grated (or vegetarian parmesan, Parmigiano Reggiano
For the beef broth
- 2 beef bones
- 1.1 lbs beef shank bone-in, cross cuts
- 2 carrot washed and cut into large pieces
- 2 celery washed and cut into large pieces, stalks
- 1 onion peeled and halved
- handful cherry tomato washed
- 2 bay leaf
- 3 prigs parsley fresh
- salt to taste
- black pepper to taste, freshly ground
- 8 pints water
Instructions
Make the pastina.
- Beat the eggs and chop the parsley. Sieve the flour into a large bowl. Add the eggs, parsley and cheese plus a pinch of salt. Mix everything together gently using a fork.
- Once the eggs are well incorporated use you hands to continue mixing and then form crumbles using your fingers. Similar to making an apple crumble.
- When the pastina is ready (quite dry but soft) turn the dough pieces out onto a lightly floured surface and leave to dry. You can make this pastina a day in advance. Keep it in a cool, dry place until ready to use.
Make the beef broth.
- To prepare the meat broth, start by preparing the vegetables. Wash the carrots and celery. Then cut the carrots into chunks and the celery into large pieces as well.
- Wash the cherry tomatoes and peel the onion and cut it in half. Put all the vegetables into a large pan with the bay leaves and some parsley.
- Cut the meat into large pieces and add it and the bones to the pot.
- Cover with 3 litres of water and cook it over a medium heat for about 2 hours, until the broth is reduced by about half. Then add the remaining litre of water and cook for another 30 minutes to one hour over a low heat.
- During this time, it will probably be necessary to skim off any fat that comes to the surface. When it is ready the broth will be thicker and quite reduced.
- Now you need to filter the broth using a strainer to separate the liquid from the meat and vegetables. Set the beef and carrots aside and discard the rest of the ingredients.
- If necessary or desired, let the broth cool and then filter it again using a cheesecloth. If you don’t have a cheese cloth you can use coffee filter papers or a fine tea towel.
Finish and serve.
- Bring the broth back to a boil and then add the pastina. Cook it for about 6-8 minutes stirring occasionally so the pasta doesn't stick together. Serve immediately as is or cut the cooked carrots into small pieces and shred the meat and return to the broth. Serve once the meat and carrots are reheated with more grated Parmigiano and chopped parsley if required
Notes
- Use vegetarian parmesan and vegetable broth to make this dish meat-free.
- Dried pastina can be stored in a cool, dry place for 3-4 days before cooking.
- Store leftover soup in the refrigerator for 2-3 days and reheat on the stove; avoid freezing as it affects texture.
- Feel free to substitute beef broth with chicken or vegetable broth according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 22g | 44% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 105mg | 35% |
| Sodium | 155mg | 6% |
| Potassium | 422mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3659IU | 73% |
| Vitamin C | 4mg | 4% |
| Calcium | 100mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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