PASTINI RECIPES RECIPES

Steps:

• Finely grate 1 ounce Parmesan cheese (about 1/2 firmly packed cup), or measure out 1/3 cup store-bought grated.
• Measure 3 cups of the broth into a large saucepan. Add 1 (12-ounce) box pastina and bring to a gentle boil over medium-high heat, stirring occasionally. Continue to cooking, stirring often, until the pasta is al dente and there is a small amount of liquid left in the pan, about 6 minutes. (Add the remaining 1 cup broth a little at a time as needed if you need more liquid.)
• Turn off the heat. Immediately add the Parmesan, 1 large egg, and 1/4 teaspoon black pepper. Quickly stir to incorporate the egg into the warm pasta and melt the cheese. Serve topped with more grated Parmesan or freshly ground black pepper.

Steps:

• In a 3 or 4 quart saucepan bring the water of chicken broth to a boil, add pasta of choice.
• Simmer to package instructions or how you like your pasta cooked, do not drain this.
• Remove from the stovetop.
• Whisk in egg quickly, add then add the butter until evenly mixed.
• Mix in the Pecorino Romano cheese to taste or sprinkle it on top.
• Note: add the black pepper to taste if you're not a fan leave it out.
• If you prefer an Asian style, use chicken broth only, add the thinly sliced mushrooms in with the pasta to simmer at the beginning.
• When pasta is cooked whisk in the egg.
• Stir in the scallions, butter, and soy sauce before serving.
• Do not add cheese to the Asian style and for more spicy flavored add some fresh or ground ginger.
• Note: For the thick version and without a broth see below:
• (for thicker 1 person that's just pasta, butter, egg, version use
• 1/4 cup pastina of choice and 1 cup of water, cook the pastine to package instructions around 6 minutes, then season below with a little butter, whisking in the egg, cheese, salt, and pepper following same instructions).