Simple Pastina and Parmesan

Pastina is in the news because Ronzoni has announced that they will stop making Pastina, which is not a terribly popular type (size) of pasta. It is the smallest pasta. Other companies have not said they would follow suit. There several varieties of Pastina such as stellini, corallini, grattini, and tempestine. Pastina is commonly used in soups, but not limited to that. Somewhat larger is orzo… and elbow macaroni can be found in small sizes, much smaller than your normal Mac and Cheese variety of elbow macaroni. Without further ado, here is a simple recipe for a very satisfying and quick to make Pastina dish.

Ingredients

• 4 cups water

• 1 cup pastina

• 1 egg

• 2 1/2 Tbsp butter

• 1/3 cup Parmesan cheese, shredded, shaved, or grated

• salt and pepper to taste

Directions

1. Heat the water on high and add salt to it.

2. Once water starts to boil, add the pastina and stir. Continue stirring often until most of the water has been absorbed (about 3 1/2 to 4 minutes). While cooking the pasta, beat an egg in a small bowl.

3. Remove pot from heat and turn off the burner and quickly whisk in the beaten egg.

4. Add the butter and Parmesan cheese, stirring until all is evenly incorporated.

5. Season with salt and pepper to taste.

6. Serve immediately.