Pastina tiny pasta porridge
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Date: 2022-10-06
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Comments and reviews: 14
Exentio
Actual italian who lives in Italy here: the recipe is interesting, but I've never seen anything like this here because it's just not a thing. We just make a soup with pastina, so way more liquid than that. Nothing against the recipe itself, which I might try to replicate myself, but I wouldn't call it traditional nor would I say that italians eat this when sick, because we don't
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Actual italian who lives in Italy here: the recipe is interesting, but I've never seen anything like this here because it's just not a thing. We just make a soup with pastina, so way more liquid than that. Nothing against the recipe itself, which I might try to replicate myself, but I wouldn't call it traditional nor would I say that italians eat this when sick, because we don't
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jackie
How I was introduced to pastina was from my sister. She ate it as a poor collage kid meal. We would do equal parts of water and pastina. Microwave it. Once 80% cooked throw in some low moisture mozzarella. Throw it back it to melt the cheese. Voila! I did when I was in college and still eat it when I can actually find pastina. Really cheap and could make it in a dorm room.
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How I was introduced to pastina was from my sister. She ate it as a poor collage kid meal. We would do equal parts of water and pastina. Microwave it. Once 80% cooked throw in some low moisture mozzarella. Throw it back it to melt the cheese. Voila! I did when I was in college and still eat it when I can actually find pastina. Really cheap and could make it in a dorm room.
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fuzzycuffs
I've stopped cooking pasta in a lot of water and draining it. Using the Ethan Cheblowski method I bring water or stock to a boil (kettle or pot) and pour it on top of pasta such that it just covers it. Cook till all the water has been soaked up into the pasta and/or evaporated so it's just pasta in a starch slurry. Add stuff to emulsify.
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I've stopped cooking pasta in a lot of water and draining it. Using the Ethan Cheblowski method I bring water or stock to a boil (kettle or pot) and pour it on top of pasta such that it just covers it. Cook till all the water has been soaked up into the pasta and/or evaporated so it's just pasta in a starch slurry. Add stuff to emulsify.
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Octagonalsquare
Definitely need to try this. But when you said veggies you can buy just one of and there was celery, I instantly said liar because I ve never been to a store where the smallest amount of celery you could buy wasn t like a whole freaking pound. That s why I never buy it because I can maybe use 2 sticks before it all goes bad
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Definitely need to try this. But when you said veggies you can buy just one of and there was celery, I instantly said liar because I ve never been to a store where the smallest amount of celery you could buy wasn t like a whole freaking pound. That s why I never buy it because I can maybe use 2 sticks before it all goes bad
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SecondEngineer
Adam, I recently tried cooking vegan meatballs. The perpetual problem that those seem to have is being too soft and pasty, not having the structure of meat. I would love to see your take on how to get them toothier with some kind of straightforward and repeatable process!
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Adam, I recently tried cooking vegan meatballs. The perpetual problem that those seem to have is being too soft and pasty, not having the structure of meat. I would love to see your take on how to get them toothier with some kind of straightforward and repeatable process!
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Liam
My grandmother used to make this for me. Chicken broth, parmesan, and butter. I was such a picky kid, she told me it was just plain pasta with nothing in it. I told my mother, who was stuck between the rock and the hard place of keeping up the lie or disappointing me xD
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My grandmother used to make this for me. Chicken broth, parmesan, and butter. I was such a picky kid, she told me it was just plain pasta with nothing in it. I told my mother, who was stuck between the rock and the hard place of keeping up the lie or disappointing me xD
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food
Interesting, my girlfriend says that her own Italian grandma would make it more as a soup than a thick porridge, basically like chicken noodle soup. I see some other folks with similar experiences in the comments, I wonder where and when these two versions diverged!
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Interesting, my girlfriend says that her own Italian grandma would make it more as a soup than a thick porridge, basically like chicken noodle soup. I see some other folks with similar experiences in the comments, I wonder where and when these two versions diverged!
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Tenderermean000
The amount of times I used to eat this growing up sick at my grandmas house. What a walk down memory lane.
I actually still make it, I like to put some calabrian chilis in it and then a teaspoon of the packing oil drizzled on top.
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The amount of times I used to eat this growing up sick at my grandmas house. What a walk down memory lane.
I actually still make it, I like to put some calabrian chilis in it and then a teaspoon of the packing oil drizzled on top.
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FacePomagranate
My nana always used to make pastina as a soup rather than a porridge. Not that I think she represents authentic Italian cooking, of course! She'd never add butter - she hated milk products. Although your recipe looks really appealing.
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My nana always used to make pastina as a soup rather than a porridge. Not that I think she represents authentic Italian cooking, of course! She'd never add butter - she hated milk products. Although your recipe looks really appealing.
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Fabio
I don t know if this is an Italian-American thing but I think nonna is pronounced non-na instead of no-na. That s how my Italian family pronounces it anyway. (I live in England btw, my nonno and nonna immigrated here from southern Italy)
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I don t know if this is an Italian-American thing but I think nonna is pronounced non-na instead of no-na. That s how my Italian family pronounces it anyway. (I live in England btw, my nonno and nonna immigrated here from southern Italy)
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Nicenigel14
Interesting! I never heard of pastina as a savory dish. As a kid I would have it has a sweet breakfast meal where you cook it, drain, add milk (cold milk but the pasta is still hot so it evens out to being warm) and syrup then eat.
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Interesting! I never heard of pastina as a savory dish. As a kid I would have it has a sweet breakfast meal where you cook it, drain, add milk (cold milk but the pasta is still hot so it evens out to being warm) and syrup then eat.
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Bryan
Idk if you have answered this recently in an AMA i've missed, but I've noticed you started to cook with normal utensils a lot more recently, no wooden spoons, or spatulas too much, just silverware, is it just to reduce dishes?
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Idk if you have answered this recently in an AMA i've missed, but I've noticed you started to cook with normal utensils a lot more recently, no wooden spoons, or spatulas too much, just silverware, is it just to reduce dishes?
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Bryan
Idk if you have answered this recently in an AMA i've missed, but I've noticed you started to cook with normal utensils a lot more recently, no wooden spoons, or spatulas too much, just silverware, is it just to reduce dishes?
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Idk if you have answered this recently in an AMA i've missed, but I've noticed you started to cook with normal utensils a lot more recently, no wooden spoons, or spatulas too much, just silverware, is it just to reduce dishes?
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The
Strangely we call it cous cous here, but it has nothing to do with the real deal cous cous. It is a typical bulgarian breakfast to have this as a porridge with some butter and bulgarian white cheese. Simple yet very tasty!
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Strangely we call it cous cous here, but it has nothing to do with the real deal cous cous. It is a typical bulgarian breakfast to have this as a porridge with some butter and bulgarian white cheese. Simple yet very tasty!
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