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Pastina with Cream and Sugar

  • Author: Gianna Nebbia


  • 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!

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