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Homemade pastina in broth (millefanti in brodo)
5 from 70 votes

Homemade pastina in broth (millefanti in brodo)

Homemade pastina is small, soft crumbled pasta made from durum wheat semolina, eggs, parsley, and parmesan, traditionally served in a rich beef broth made with shank, bones, and fresh vegetables. The pastina is gently formed into small clumps and dried before cooking. The broth is simmered with a mix of vegetables and bones to create a savory, clear base that complements the delicate pastina. This dish offers a textured, comforting experience combining tender pasta pieces in a flavorful, fragrant broth, ideal for a warming meal.

Prep Time
25 mins
Cook Time
3 hrs
Servings: 6
Calories: 309 kcal
Course: Main Course, Appetizer, Soup
Cuisine: Mediterranean, Italian

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.
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  1. 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.
  2. 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.
  3. Cut the meat into large pieces and add it and the bones to the pot.
  4. 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. 
  5. 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.
  6. 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.
  7. 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.
  1. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 309

% 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.