Pastina

Growing up Italian, pastina was a staple in our diet. A dish of pastina will warm any sick person from the inside out. Pastina translates to "little pasta" and most are shaped like stars. This is the ultimate comfort food with a pat of butter melting on top. Pastina is durum wheat that is enriched with essential nutrients, such as thiamine, iron, riboflavin and niacin and is easily digested.

There are so many varies of pastina and ways to prepare it. Some make it with chicken stock and include it in soups. I like the more traditional version of boiling the pastina until it is cooked al dente (a little toothy) and then add a whisked egg (raw) to the cooked pastina. The carry over heat will cook the egg and make beautiful white ribbons. These are yummy ripples of goodness that add additional protein.

Pastina can be topped off with freshly grated Parmesan cheese for a nutty and salty kick. Pictured above is traditional pastina made as follows:

1/2 cup pastina

1 1/4 cup water

dash of salt

Butter

Salt and Pepper

Cheese (optional)

Bring the water with a dash of salt to a gentle boil. Add the pastina and stir often - you don't want it to stick to the bottom of the pot. Lower the heat and allow the pastina to continue to gently boil. It will thicken as it cooks, you may need to add additional water (1/4 cup at a time).

Once cooked (about 12 mins) remove from heat and whisk an egg until light and frothy. Stir the egg into the pastina allow the carry over heat to cook the egg. Add salt and pepper to taste.

Top with a pat (or two) or butter. As Nonna would say... " godere" or ENJOY!