Pastina - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Pastina

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    Pastina

    Chef Chris Prosperi makes pastina. (Published Saturday, Oct. 19, 2019)

    • 6 cups water
    • 2 teaspoons salt
    • 2 cups orzo or small pasta
    • 1/2 stick of butter
    • 1/2 cup of melting cheese, like cheddar or fontina or 3 to 4 slices of American cheese
    • 1 egg (optional)
    • Grating cheese like Asiago or Parmigiano-Reggiano

    Put the water in a large saucepan and bring to a boil over high heat. Add the salt and pasta, lower heat a bit and cook pasta, stirring frequently, until pasta is tender.

    If there is too much water left in the pan, drain some off. Pasta does not have to be completely dry.

    Add the butter and melting cheese, and stir. The mixture will be creamy, almost like a thick soup. Remove from the heat.

    If you use the egg, beat it in a bowl, then stir into the pasta. The heat of the pasta will cook the egg.

    Ladle pasta into bowls and sprinkle with grated cheese.

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