The pastina (“small pasta”) gave its name to the type of soup which it is associated, very popular in Italy, usually prepared basic cube vegetable broth. There are different forms of pastina: farfalline, ditalini, stelline, ANELLINI, alphabet, sprinkles, mini penne etc.
The recipe that we propose here is the basic recipe for pastina , but with a house stock, and therefore good pieces of vegetables! Delicious and light, it will delight your taste buds and allow you to keep fit in winter! However, you can adapt to your taste by adding meat y (goose, chicken or small meatballs) of eggs and / or grated Parmesan.
The pastina is a simple dish to make, light, economical and good for health.
Ingredients for 4 people
- Pastina – 200 g
- Carrots – 2
- Turnip – 1
- Potato – 2
- Onion – 1
- Celery – 1
- Extra virgin olive oil
- Coarse salt – 1 teaspoon
Preparing the pastina
For this recipe we used anelli Siciliani, a format normally used to make pasta gratins, but fits very well with this dish.
First wash and peel your vegetables, then chop roughly. Place them in a large pot, fill with water, add a drizzle of olive oil and bring to a boil. Salt and pepper, and cook 20 to 30 minutes before plunging pasta of your choice.
To cook pasta, refer to the package directions, which vary depending on the type and brand. Once cooked, turn off the heat immediately and enjoy!
Vegetable broth can be prepared with more or less vegetables according to taste and stalls of our markets …
Anyway, for a truly tastiest soup, we recommend that you prepare the broth the day before!