Pastina in Brodo con Uovo (Tiny Pasta Stars in Broth with Egg)
Tiny pasta stars stirred with egg and Parmesan into a warm, creamy broth, a bowl Italians turn to when they want comfort.
Made with Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £1.11 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Bring your ready made homemade chicken stock (see the base recipe) to the boil in a medium pan with the salt.
5 min - 2
Tip in the pastina and stir. Cook for the time on the packet, usually 7 to 9 minutes, stirring often, until tender. The pasta should be wet and spoonable, not dry.
8 min - 3
While it cooks, beat the eggs in a bowl with half the Parmesan, the nutmeg and the pepper.
- 4
Take the pan off the heat. Stir in the butter, then pour in the egg mixture while stirring constantly. The residual heat thickens it into a creamy, golden porridge without scrambling.
- 5
Stir in most of the remaining Parmesan. Add a splash of hot water or stock if it is too thick. Serve at once with the last of the cheese on top.
Tips
- Take the pan fully off the heat before adding the egg, and keep stirring. This is what keeps the texture creamy instead of scrambled.
- Pastina keeps absorbing broth as it stands, so loosen with a ladle of hot stock for a runnier bowl.
- For small children, make sure the egg is cooked through by returning the pan to a very low heat for 30 seconds while stirring.
- Orzo or any very small gluten free pasta shape works if you cannot find stars.
Storing and freezing
Best eaten fresh. Leftovers keep in the fridge for 1 day and thicken a lot, so reheat with extra stock until steaming hot all the way through.
Questions
What is pastina?
Pastina means little pasta in Italian. It covers tiny shapes such as stelline (stars), acini di pepe and orzo, traditionally cooked in broth. Look for a gluten free version in the free from aisle if you need it.
Can I leave out the egg?
Yes. Make it with just broth, pasta, butter and Parmesan for a simple brodo. The egg gives richness and body, so add an extra spoonful of butter or a splash of olive oil to compensate.
Is this dish suitable for dairy free diets?
Not as written, because of the butter and Parmesan. Use dairy free spread and leave out the cheese, adding a little extra salt and pepper, for a dairy free version.
More made with homemade chicken stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.