Pastina with butter and milk is an easy Italian comfort food made with star-shaped pasta and pantry staples. Soothing to kids of all ages.
Pastina with Butter and Milk
- Quick Glance
- 10 M
- 20 M
- Serves 4 children or 2 adults
Bring 3 quarts (12 cups) water to a boil. Stir in the pastina and salt. Cook according to the package directions. Drain, reserving the cooking water, and transfer to a bowl.
While the pasta is still piping hot, add the butter, burying it in the pasta to melt it. Stir in the warm milk. If a looser texture is desired, add a little more warm milk. Serve at once to prevent the pastina from drying out and clumping. For best results, stir in a little of the reserved cooking water as needed to keep the pasta moist.
Recipe Testers' Tips
This brings back fond memories for me. This is the first thing I did when my kids were very little and being fussy or under the weather. If nothing else, I could count on this to keep their strength up. I would sprinkle a little cheese onto the pasta, because for them cheese made everything better. This is nothing short of good, simple comfort food, something every cook should have in their back pocket. I also like this with a cup of frozen veggies tossed in when it’s just me and my sweetie for dinner.
Being Italian-American, this dish has taken me through many stages of living. From my first food, to an economical meal instead of ramen noodles during those college days, to a quick dinner after a long, late day at work, pastina is easy to prepare, simple, and neutral. This recipe for “stelline” (little stars) is the pastina in its purest form. My tips: the serving yield for this recipe is pretty big. I would halve the recipe to serve two adults or four bambinos. If you are feeling like being a little more decadent and grown-up, spoon in a tablespoon or two of mascarpone or fromage blanc. Heaven!
While I couldn’t find pastina or any of the smaller shapes suggested, I went with what was available at my gourmet grocery store (I do live in a small town). I could have used orzo, but I decided upon a high-end brand of dried pasta from Italy. I was was rewarded with a delicious tasting pasta! While I make pasta all the time, I had never thought to add a bit of warmed milk. It added a surprising deliciousness that children and adults could certainly enjoy.