Pastina is Italy’s ultimate comfort food. It’s buttery, cheesy and silky and will cure any ailment.

Scale

4 cups chicken stock
1 cup pastina
3 tbsp butter
1/2 cup pecorino romano or parmesan, grated + extra to serve
pinch of salt
drizzle of olive oil

Cook Mode Prevent your screen from going dark

In a medium sized pot on a high heat, bring the chicken stock to a boil.

Add the pastina and butter to the chicken stock and immediately turn the heat down to medium or until the stock is at a gentle simmer.

Continuously stir the pastina until it’s plump and has absorbed 80% of the liquid. Add more chicken stock if needed.

Take the pastina off the heat, season to taste with salt and stir through the cheese.

Finish off with a sprinkling of extra cheese and drizzle of olive oil.

Substitution: For a dairy-free version, use coconut oil or vegan butter in place of regular butter.