Fixed Stars

The Enduring Comfort of Pastina

Star-Shaped Pastina. Photo: Jolene

A couple of years ago when Ronzoni announced they were discontinuing their beloved pastina pasta due to supplier issues, I felt a pang.

It’s not that I ate a lot of pastina anymore. I can’t remember the last time I had it. But the tiny star-shapes (“stelline” in Italian) occupy a warm place in my memory. Pastina is simple and delicious and was the best thing to eat when you were a kid home with the sniffles.

My mother would cook it in some broth or water, add a pat of butter and it was perfect. I’d feel better just knowing a little bowl of stars was on the way.

A Constellation of Pastina. Photo: Jolene

I didn’t like the idea that they were gone, and apparently neither did a lot of other people. Food and memory are a powerful emotional duo.

At the end of last year, Ronzoni pastina was back on supermarket shelves, and the public rejoiced. Just read this article from Parade calling it a Christmas miracle:

Nostalgic Comfort Food Returns After Devastating Discontinuation

Stars 🌟in my kitchen. Photo: Jolene

Domenica Marchetti

of

Buona Domenica

is the author of eight books on Italian cooking (soon to be nine) and has this to say about pastina and I love it:

It’s my absolute favorite comfort food, my first solid food as a baby and it will probably be my last solid food when all my teeth are gone.

I’m not going to take pastina for granted this go-round. I made a bowl of creamy, star-shapes with Parmigiano-Reggiano and an egg mixed in to the hot pastina quickly at the end and had it for breakfast the other morning (photo at top of post).

It’s a recipe from the kitchn and it delivered, deliciously. Comfort in a bowl. The recipe is: Here

PASTINA IN BRODO

Pastina in Brodo. Photo: Jolene

Pastina pasta comes in many different small shapes and for this classic recipe, Pastina in Brodo, I followed Domenica’s lead and used acini di pepe, (“peppercorn” shaped — recipe below). They are a bit larger than the stars and hold their shape well in the broth (the acini di pepe becomes soft and tender with the tiniest hint of chewiness) and give the dish such a pleasing texture.

This is what I used for a delicious Pasta in Brodo. Photo: Jolene

I just had a bowl for lunch with plenty of grated Parmigiana-Reggiano and it is so, so good.

Again, from Domenica:

If there is a food I have prepared for myself more than any other over the years, it is without a doubt a simple bowl of pastina in brodo (pastina cooked in broth). It is, to my mind, the world's greatest comfort food, soft and nourishing, salty and savory, and filled with love and nostalgia. Make it with homemade broth, if you can, as it makes all the difference. However, if canned or bouillon is your only choice, that's okay, too. Just be sure to stir in lots and lots of freshly grated Parmigiano Reggiano cheese.

Ingredients for one generous serving:

2 cups good chicken broth

1/3 to 1/2 cup pastina-acini di pepe (peppercorns) and semi di melone (melon seeds) are two of my favorite shapes)

Freshly grated Parmigiano-Reggiano, to taste.

Instructions

1. Bring the broth to a boil in a pot on the stovetop. Slowly pour in the pastina—it will boil over if you pour it in too fast. Lower the heat and let the soup simmer, stirring occasionally, until the pastina is fully cooked, usually anywhere from 5 to 10 minutes, depending on the shape and how brothy your soup is. Use 1/3 cup pastina for a brothier soup and 1/2 cup for a thicker soup.

Stir in a good handful or more of cheese, pour into a bowl, and enjoy.

Many thanks to

Domenica Marchetti

who has also kindly shared her recipe for Italian Wedding Soup, another great dish with pastina.

It’s nice to be able to “reach for the stars” in my cupboard again.

Now, if we can just get Nabisco Famous Chocolate Wafers back, I’d really feel great. ✨

Have a great week, see you soon!

Jolene