The word "pastina" is used to describe very small pasta, not necessarily a certain shape. It's an ingredient you'll find often in Italian cookbooks. In Italy, it's a favorite pasta to serve children, so many Italians have fond childhood memories of it. It's so well-loved that it has been incorporated into Italian-American foods as well. The small size makes pastina a great filler for soups. It's also found in salads and dishes that may otherwise use rice, such as pilaf.

The Pastina Shape

Commonly called pastina in the United States, you may also find this pasta referred to as "pastini" or "pastine." There is no standard "pastina" pasta shape. Rather, it's a general term for any small, shaped pasta. Pastina can be shaped like little stars, tubes, or even tiny macaroni noodles or shells. is often classified as pastina as well. Barilla is one popular brand that sells tiny star-shaped pasta, traditionally called "stelline," under the name pastina. Though nearly any shape will do, generally, pasta smaller than about 1/4 inch qualifies as pastina.

How to Use Pastina

Any pastina shape works well in soups, including , , or vegetable noodle soup. You can add a handful to just about any kind of soup imaginable. Pastina added to a rich flavorful broth makes an easy soup if you're recovering from an illness or have a queasy stomach.

Some people like a simple dish of buttered pastina with . Try it in recipes that typically use rice, such as a pastina pilaf, or orzo and . It can also be tossed with a few simple ingredients for a delicious and healthy side salad, served either hot or cold.