Pastina are tiny little pasta stars that are usually hit with some cream and Parmesan cheese, giving it a simple, yet grand treatment. It’s sort of the polenta of the pasta world. Many an Italian will tell you it’s one of their favorite comfort foods which brings back memories of family and joy. Since this pasta cooks very quickly and is quite delicate, my version for the Instant Pot is going to give you more of a porridge treatment where I use a larger broth to pasta ratio where the results are like a rich, thick soup at the end. A final kiss of premium dairy and some optional eggs and marinara send it over the top. Pastina Porridge is one of the newest go-to bowls of bliss and Goldilocks is now always knocking on this bear’s door.
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Pressuring the Pastina
The Finishing Touches
To Make It Truly Luxurious…
The Taste Test
Instant Pot Pastina Porridge
Pastina are tiny little pasta stars that are usually hit with some cream and Parmesan cheese, giving it a simple, yet grand treatment. It's sort of the polenta of the pasta world. Many an Italian will tell you it's one of their favorite comfort foods which brings back memories of family and joy.
Since this pasta cooks very quickly and is quite delicate, my version for the Instant Pot is going to give you more of a porridge treatment where I use a larger broth to pasta ratio where the results are like a rich, thick soup at the end. A final kiss of premium dairy and some optional eggs and marinara send it over the top. Pastina Porridge is one of the newest go-to bowls of bliss and Goldilocks is now always knocking on this bear's door.
Ingredients
- 6 cups chicken or garlic broth
- 1 1/4 cups pastina (about half a 12-ounce box)
- 1 cup heavy cream or half-and-half
- 1 cup either grated Parmesan or Pecorino Romano Cheese or a mix of the two, plus more for topping
- 1 (5.2-ounce) package Boursin or 3/4 cup of my herb cheese
- 1-2 teaspoons black pepper
- 2 large eggs (optional)
- 1/4-1/2 cup marinara sauce (optional, use your favorite brand)
Instructions
- Add the broth and pastina to the Instant Pot and stir well.
- Secure the lid and move the valve to the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 3 minutes. Quick release when done (NOTE: If liquid spurts out of the valve upon quick releasing due to the starch from the pasta, place a dish rag or paper towels over the valve to sop it up and avoid any mess).
- Add the cream, grated cheese, herb cheese and black pepper to the pastina in the pot. Stir until fully melded and combined.
- If using (and I suggest you do), crack the egg into it and stir for 30 seconds along with the marinara sauce.
- Let rest for 2-10 minutes before serving (see Jeff’s Tips) and top with additional pepper and Parmesan and/or Pecorino Romano, if desired.
Jeffrey's Tips
The longer the pastina rests when done, the more it will continue to absorb everything around it as it gets larger and thickens. If you want it thinner, simply add more cream.
If you want this spicier, add 1-2 teaspoons of white pepper (more pungent and fragrant than black) and/or crushed red pepper flakes as well as black in Step 3 when adding the final ingredients.
To reheat any leftovers (although it actually also tastes amazing cold) and if you want it creamier, add additional cream or milk to the pastina when reheating to reconstitute the sauce.
Linda
can’t wait to try this!
Robin
Yum! My Italian (“same behavior different savior” 🤣) grandmother used to make this for me when I was a kid! Thanks for the trip down memory lane!
Jeffrey
Love this. Taste the memories!
Barbara
Is this a breakfast dish or a side to be eaten with a protein and a veg?
Jeffrey
Whatever you want it to be!
Gail
I have whole wheat orzo, can I use it in place of the pastina? Would I need to adjust the cooking time? Thanks for all the great recipes!
Jeffrey
Go for it! Same time.
Holly
Can you use macaroni?
Jeffrey
Ehhhhh. It won’t really work here due to the porridge nature of the dish. This is designed for a tiny pasta.
Jim Paulson
Jeffery, Fantastic as usual, can’t wait to try this recipe! Could you tell me the approximate number of servings that this recipe will yield? Thanks again!
Debi
Hi Jeffery! Can I add less of the Boursin? If I eat that much of it in a dish, my digestive system becomes a race track, ifyaknowwhatimean! 😳 I experienced this after making your Zappa Toscana – delicious but slightly disastrous for me! Love the Boursin, but too much of it is no bueno for me. ANYway, can I add maybe half, and/or replace part with something else? Thank you!
Jeffrey
You can def add less if you wish!
SUE ELLEKER
Jeffery
I’ve made this twice, and it’s delicious; but it’s very liquid. Even after standing, it’s definitely a soup rather than a porridge. I follow the recipe exactly, including the egg. Should I use less stock?
Jeffrey
It will definitely thicken the more it rests. But to “quicken the thicken,” so to speak, just add more Parmesan!
Vicky
I am sadly lactose intolerant and using heavy cream/hakf n half is just not possible for me.
(I can tolerate the cheese).
If I try this with lactose-free milk, is there something i can do to thicken it or should I use less? All suggestions welcome.
Elizabeth
HUGE flop and I am a seasoned cook. Way to much liquid in my opinion. I followed the recipe exactly and after 45 mins rest- it was still a soupy, gloppy mess. This is really more like a soup, not thick like the photo shows.
Jeffrey
Sounds like you were a bit impatient. As the recipe states, pasta will continue to absorb what’s around it. You must let it rest for a bit, and, as it cools, it will thicken perfectly. If you have leftovers and put it in the fridge, you’ll see how all of the liquid will totally disappear as it will be absorbed by the pastina. That said, if you want instant thickness when done, make the recipe as written and stir in some granulated breadcrumbs and/or additional Parmesan cheese in the final step and it will thicken more quickly.