Quick and nutritious, this Pastina with Egg is a favorite Italian-American staple. It’s fast comfort food for babies, toddlers, and adults that works as well for a simple dinner as it does to feed a sickness.
We love Pastina Pasta, Pastina Soup, and Tomato Pastina Soup—and this recipe for Pastina with Egg. This is a classic Italian-American baby food and works as a quick toddler meal idea and food for sickness.
Quick Look: Pastina with Egg
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Servings: 6
- Flavor Profile: Flavors of chicken broth and parmesan with pasta
- Difficulty: Easy, perfect for everyday toddler meals and sick days
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Table of Contents
This pastina works as a stand-alone meal or you can pair it with Baked Chicken Meatballs or Marinated Chicken Tenders.
Why This Recipe Works
Cooking pastina, or tiny star pasta, in broth adds flavor to this easy pasta dish. And stirring in an egg at the end adds richness and nutrition. The result is an easy-to-eat food great for babies, toddlers, sick days, and anyone in need of comfort food.
(You may also like my Chicken Meatball Pasta and Lemon Ricotta Pasta.)
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Pastina with Egg so you know what to pick up from the store or have ready.
- Reduced-sodium chicken broth (or my homemade Vegetable Broth): This adds ample flavor to this pasta, so you can use whichever you prefer.
- Pastina pasta: Little star pasta is available in the pasta section of the supermarket. If you can’t find it, you can also tiny pasta such as use acini di pepe, stelline, or orzo pasta.
- Parmesan cheese: I prefer grated Parmesan cheese for the best flavor and since it melts right into the recipe. (Or use Pecorino Romano, which has a similar flavor.)
- Egg: Egg adds richness and some protein, and it cooks quickly as it’s stirred into the hot pasta.
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How to Make Pastina with Egg
Here’s a preview of how to make this Pastina with Egg so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the broth to a large saucepan set over medium heat.
Step 2. Bring to a simmer and add the pastina. Stir occasionally, until the pasta is soft and the liquid is absorbed.
Step 3. Turn off the heat. Add the Parmesan, egg, and black pepper if using. Stir quickly and continuously to melt the cheese and cook the egg.
Step 4. Serve topped with more grated Parmesan or freshly ground black pepper.
Pastina with Egg FAQs
You can use several tiny pasta shapes in place of pastina, including acini di pepe, orzo, stelline, and alphabet pasta.
You can add a little butter and serve with a spoon—the mixture is thick so it’s pretty easy for toddlers to self-feed.
You can just omit the Parmesan cheese.
How to Store
Store in an airtight container for up to 5 days in the fridge. Sprinkle with water or broth when reheating to help it return to the desired consistency.
Best Tips for Success
- Add butter for increased richness if desired.
- I prefer to use reduced-sodium broth as the dish can otherwise wind up very salty since the pasta absorbs all of the broth.
- Add cracked black pepper for yourself or even a little fresh lemon zest.
- Stir the egg vigorously so it cooks in the very hot pasta mixture.
- Add Strawberry Cheesecake Ice Cream or Mango Popsicles to finish the meal.
More Easy Pasta Dishes
I’d love to hear your feedback on this post, so please rate and comment below!
Pastina with Egg
Ingredients
- 1 quart reduced-sodium chicken broth (or vegetable broth)
- 8 ounces pastina pasta
- ⅓ cup grated Parmesan cheese
- 1 large egg
- 1 cup frozen peas (optional)
Instructions
- Add the broth to a large saucepan set over medium heat. Bring to a simmer and add the pastina. Stir occasionally, until the pasta is soft and the liquid is almost absorbed, about 5-6 minutes.
- Turn off the heat. Add the Parmesan, egg, and black pepper if using. Stir quickly and continuously to melt the cheese and cook the egg into the pasta. (Stirring to break up the egg will help it blend right into the pasta so it shouldn't be noticeable, but it adds creaminess.)
- Stir in the peas, if using. (They will thaw in the warmth of the pasta.)
- Serve topped with more grated Parmesan or freshly ground black pepper.
Notes
- Store in an airtight container for up to 5 days in the fridge. Sprinkle with water or broth when reheating to help it return to the desired consistency.
- Add peas or serve it plain as you like.
- Skip the egg if you prefer.
- I prefer to use reduced-sodium broth as the dish can otherwise wind up very salty since the pasta absorbs all of the broth.
- Add cracked black pepper for yourself or even a little fresh lemon zest.
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