Pastina, a word Italians use to describe any tine pasta shape, typically refers more specifically to star-shaped pasta here in the U.S.
The third way which I only recently learned about is Pastina with Cream and Sugar. I've been calling it "Dessert Pastina." Here's how to make it.
How to make Dessert Pastina
See recipe card for full quantities and instructions
- Boil 1 cup of Pastina and drain it through a colander. If the pastina is really tiny, use a sieve/strainer so it doesn't slip through the holes.
- Transfer to a bowl and immediately add the butter and stir until butter melts fully.
- Add the cream and sugar, and stir until well-incorporated.
- Serve with a dusting of cinnamon.
Where to buy Pastina
- The tiny tiny stars by Barilla and Ronzoni can be purchased on Amazon. (affiliate link)
- The slightly larger ones seen in the photo above are from Target and more closely resemble the Pastina in Campbells Chicken and Stars soup.
- Acini di pepe is another tiny pasta that has a round shape. It's a great substitute if you can't find stars.
- Many Italian grocery stores sell them.
- 12 oz Star Shaped Pasta Pastina/ Stelline
- 6 cups of water
- 1 Tablespoon of butter
- 2 tablespoons of heavy cream (substitute with milk or half & half if you don't have cream)
- 2 tablespoon of sugar
- A pinch of Cinnamon for garlish
- Boil the water, then add the Pastina to the pot. Once cooked, drain out any excess water and place in a large bowl. If the pastina has soaked up all the water, there's no need to drain it. (the tiny Barilla or Ronzoni brand pastina will soak up a ton of water, while the larger stars will cook more similarly to regular pasta, and you'll have to drain it)
- While the Pastina is still hot, add the butter and stir until melted.
- Add the cream and sugar and stir until well-combined
- Top with a pinch of cinnamon for more flavor. Enjoy!