Pastina That Italian Classic

If you're Italian, whether your roots are Northeern or Souterhn, you;ve probably had pastina soup when you''ve been sick.It's a wonderful and actually versatilepasta that tastes good either in just a simple broth or even with sauce. It's also a great staple to have if you have kids and toddlers . Pastina introduces the young ones to the lifelong joys of pasta.

Pastina means little pasta and are usually star shaped. These are tiny, about the size of pinheads when cooked. Most Italian mothers make them in chicken both as a good sick day meal or to introduce toddlers and babies to pasta Pastina is usually an Italian baby;s first solid food more eaten than cereal.It's usually made of wheat flour and some recipes have egg in them.The Turks make  something similar called Sehriye.Theirs add tomatoes and other veggies to pastina in a chicken broth.

Pastina soup is the easiest dish to make. Boil up some four or five broth cups in five cups of water and add an even cup of pastina. You can add cheese or butter later for more flavor or protein. There is also a great pastina and warm milk dish. This is an easy and comforting winter dish that involves the pasta bits, butter and a half cup of warm milk.I would try it with cream for a really rich , creamy texture and taste. There is also one recipe where you can sub in a beaten egg for a more tastier version. Pastina can be used in a variety of dishes using everything from pumpkin to turkey chunks to veggies,

Despite it's small size pastina is hugely versatile. Make it for a sick day soup or as a creamy comfort dish. It's a great pasta for  young or old, a tasty treat for everyone.