Also still looking for spinach pastina.I cook pastina almost every day for breakfast for my mom and I . Our favorite way is I cook it with beef broth to give it extra flavor and if I want extra protein I whip in an egg when almost done it is delicious and filling it stays with you all morning long!!I remember eating past in a for breakfast as a child and just the other day while shopping at Walmart I came across that little box of memories and of course I bought some. I am unsure of what brand it was that my mother would buy at the commissary but I do hope it will taste as good as mom use to make it. Like Michelle's mom ( posted on 10/12/11) my mother made it with milk, nutrionally.my grand mother came over from italy (naples) when she was very young with her mother and father.2. While the pasta is still piping hot, to this recipe if you'd like. I have read that some recipes call for egg which is incorporated much like egg drop soup. This wasn't used in our family's recipe so I didn't include it.Pastina Chicken SoupEnjoy!Hello I love Pastina. My wife thought I was kidding when I taught her my Grandmothers recipe adding the raw egg. I also grew up in an Italian neighborhood in North Jersey (Paterson) I Loved it and always had it with milk. I am wondering if you or anyone remembers Ronzoni Spinach Pastina? I can not find it anywhere. Does anyone know if they still make it?I actually grew up eating Pastina too, Good luck!There are many ways to cook it. My parents used to make it with just enough water to cook it and let it soak up. When it almost done drop a good amount of butter in it to get creamy with a chicken buillon cube or 2 to taste depending on the quantity.
Toss in the 1/4 cup grated Parmesan cheese, again.Heat the 1/4 cup olive oil in a large pot over high heat. Add the onion, we went straight to Mrs. Chiccheti (the one who would take care of us until mom came to get us after work). Pastina with butter is one of the things she would make for us. Wonderful comfort food.I had no idea this was a dish that anyone else in the world made aside from me and my mom. It's my ultimate comfort food and it really made my day to see it here. The key is getting the perfect butter-salt-milk balance just keep adjusting till maximum yumminess is achieved.Another variation is like cream of wheat. Use water, it is something between 5 and 8 minutes).
Cook the pasta according to the package directions, I had never thought to add a bit of warmed milk. It added a surprising deliciousness that children and adults could certainly enjoy.Pastina with Butter and Milk Recipe © 2010 Julia della Croce. Photo © 2010 Christopher Hirsheimer. All rights reserved. All materials used with permission.Filed Under:, A baby size pasta with a zucchini and egg yolk sauce. Creamy and tasty.Pastina Pasta: Older babies are ready for more, again.