Pastina in Brodo | Authentic Italian Broth Pasta Recipe
This is a classic dish that is usually served to children in Italy. Don't let that turn you off to it, though! It's a great pasta to make on a cold day.
Watch the Pasta Grammar recipe here we make this recipe here:
This recipe is very simple and easily adaptable to make as many servings as you like. We recommend about 1.5 oz. (40g) of pastina per serving.
For this recipe, you will need:
- 1 large russet potato, quartered
- 1 large carrot, cut into 4 pieces
- 1 stalk celery, halved
- 1 white onion, quartered
- 6-8 sprigs of fresh parsley
- 1 fresh tomato, halved
- 2-3 tbsp extra virgin olive oil
- Pastina pasta
- Grated Parmigiano-Reggiano cheese for topping
Add all of the vegetables into a large saucepan and fill with water. Add the olive oil and a generous sprinkle of salt.
Bring to a gentle boil and cook for at least 45 minutes (the longer, the more flavor you'll have). Salt the broth to taste. Keep in mind that this is where all of the flavor comes from, so don't be afraid to season boldly!
Filter the broth through a fine mesh sieve into a new saucepan. Bring to a boil and add the pastina pasta. Cook as directed, or until al dente to your taste.
Ladle the pasta into servings bowls, along with a generous amount of broth. Top with grated Parmigiano cheese and serve immediately.