Pastina: How to Make Italian Penicillin

Pastina is GOLD in any Italian-American family. Pastina, which means “small pasta” in Italian, can technically be any small pasta, but most people will think of the adorable little star shapes that puff up slightly when cooked.

Now when it comes to pastina, it’s been dubbed “Italian Penicillin” in Italian families because it’s what your nonna or mom would make you whenever you’re under the weather — AND it can be ready in as little as 5 minutes.

• Got a cold? Pastina.
• Caught the flu? Pastina.
• Fell off the monkey bars? Pastina.

Like any nostalgic meal, pastina can vary depending on who’s making it. Some pastinas are very soupy. Others are stodgy. Some add an egg. It’s a ‘choose your own destiny’ kind of comfort food that will have you longing for however your mom or Grandma did hers.

This is my super simple (and super delicious!) variation.

Pastina (Italian Penicillin) Ingredients

The best part about this dish is that you only need 4 ingredients — and you probably already have them at home.

Pastina: Italian for “small pasta”, you can just get the iconic star-shaped Pastina dry pasta from your local supermarket.

Chicken stock: As always, I simply mix water with chicken bouillon powder.

Parmigiano-Reggiano: Because Italian Penicillin needs this classic cheese.

Butter: To finish the dish.

How to Make Pastina

Here’s how to make this dish:

Step 1: Cook your pastina.

Add the chicken stock to a pot over high heat. Once it reaches a boil, pour the pastina into the pot and stir. Let cook until most of the stock is absorbed (about 4-5 minutes). Remove from heat.

Don’t worry if it looks a little liquidy here. It will absorb more as it sits.

Step 2: Finish the pastina.

Now add the butter and good, healthy grating of Parmigiano. Stir and transfer to a bowl. Top with a touch more cheese and chopped parsley if you wish. Enjoy!