ITALIAN PASTINA SOUP
Soup, Dinner
Simple

ITALIAN PASTINA SOUP

A comforting Italian classic with delicate egg ribbons and creamy pastina.

"A silky, soul-warming Italian classic that’s simple and endlessly comforting." - Alexia

30 Minutes
Total Time
6
Servings
Simple
Level

Ingredients

  • 4 cups water
  • 1-1/2 cups pastina
  • 4 tbsp butter
  • 2 eggs (lightly beaten)
  • 1/4 cup grated Pecorino Romano cheese
  • 1/4 cup whole milk (may use more to adjust consistency)
  • Salt (to taste)
  • Pepper (to taste)
  • Extra virgin olive oil (for drizzle)

Instructions

1

Boil the Water

Bring 4 cups of water to a boil in a medium saucepan.

2

Cook the Pastina

Add the pastina to the boiling water and cook until the water is mostly absorbed and the pasta is al dente.

3

Add the Butter

Remove from heat. Add in the butter and mix well until melted and incorporated.

4

Season

Season to taste with salt and pepper.

5

Fold in the Eggs

Fold in the lightly beaten eggs while stirring continuously to ensure a smooth texture.

6

Stir in the Milk

Stir in the milk. Add more or less to achieve your desired consistency.

7

Finish and Serve

Fold in the grated Pecorino Romano cheese. Drizzle with olive oil and top with more grated cheese and pepper. Enjoy.