Creamy Pastina Recipe (2024)

FAQs

Why was pastina discontinued? ›

The real reason is supply issues. Apparently, Ronzoni gets their pastina from an outside source that is retiring from the pastina game. They claim it's very difficult to churn out those tiny stars and requires “specialized production.”

Are You Supposed to Drain Pastina? No. Traditionally pastina is cooked with just enough liquid as to absorb most of it but have some remaining in the pot. It makes sense, since the liquid is so often a flavorful chicken or vegetable broth - see the en brodo pastina recipe listed below as an example.

Pastina is an ingredient commonly found in Italian cookbooks and pantries; it's a favorite pasta to serve children, especially when they are sick, so many Italians have fond childhood memories of it. The small size makes pastina a great base for soups, salads, and dishes that may otherwise use rice.

The good news is several other brands still manufacture pastina and sell it in the States. Barilla, Colavita, San Giorgio, and Target's private label Good & Gather all make versions of pastina that are still available.

One small relief: Though it appears the humble pastina is the latest victim in an increasingly tenuous supply chain, supermarket chain Barilla does seem like it will continue to make the iconic shape. So rest easy, my fellow star-eaters—pastina will live on, even if it might be harder to find than before.

“We searched extensively for an alternative solution but were unable to identify a viable option to make Pastina in the same beloved small shape, size and standards you have come to expect from Ronzoni,” the company went on. “As a result, we had to make the difficult decision to discontinue this product.”

There's another benefit of using pasta water: By not rinsing your pasta, you're keeping a nice coating of starch that'll bind the pasta itself to the sauce, creating yet even more harmony on your plate. (Some people also claim pasta water makes your dish more flavorful, but that's for super refined palates.)

Acini di pepe then translates into 'seeds of a pepper'. They were and are known as a symbol of fertility, which is why they are used in Italian wedding soup. They are also sometimes referred to as pastina (Italian for 'tiny dough'); however, some pasta makers distinguish pastina as smaller than acini di pepe.

No, in almost every case, you should not rinse pasta after it's cooked. It's true that rinsing noodles or pasta after cooking halts the cooking process. “This is also known as shocking,” Tiess says. But rinsing also removes the starch water after the noodles are strained, which is what helps adhere sauce to noodles.

Pastina is made by other companies, notably Barilla, but based on the public reaction to the news, Ronzoni's appears particularly beloved.

Do they eat pastina in Italy? ›

Pastina is used in many different ways in Italian cuisine, including as an ingredient of soup, desserts, infant food and also, alone, as a distinct and unique pasta dish.

This plainer buttered pastina is perfect when for the “BRAT” diet. Although the acronym stands for bananas, rice, applesauce, and toast—some pastina with butter fits in also. The brat diet is ideal for smaller children or those experiencing nausea, vomiting, or diarrhea.

It's best to reheat pastina in a small saucepan with a good splash of water or broth.

Acini di pepe – an extremely small, round pasta shape – translates to peppercorn, or seeds of pepper. It comes from the Latin word acinus, meaning grape stones.

Is pastina the same as acini de pepe? These are essentially the same thing and can be interchanged in recipes without fail. Pastina is Italian for “tiny pasta” and can be thought of as a category for smaller pastas like acini de pepe, orzo, and those tiny pasta pieces you find in ABC soup (as examples).

As a general term, pastina refers to any very small pasta shape. Typically, pastina is smaller than about 1/4 inch. Since pastina encompasses any variety of tiny pasta, it goes by several names and comes in many different shapes.