I posted a Pastina recipe a while ago and mentioned that my Grandmother made Pastina several different ways and many asked me to show the other ways. This is the OG way that probably got made the most often simply because of its ease. From start to finish it literally took a mere 10 minutes. On cold mornings Grandma would make a pot and serve to us for breakfast and she fed this to every single one of my kids when food was first introduced to them. It’s nostalgic and comforting and delicious and yes, made all the better because it’s so easy to make. . . Parmesan Pastina . . 4 cups chicken or vegetable broth 1 (12 oz) box dried pastina pasta 1/2 tsp salt 1 large egg, beaten 4 tbls butter 1/2 cup grated Parmesan cheese, plus more for garnish Freshly ground black pepper Combine the broth, pastina and salt in a large pot and bring to a gentle boil over medium-high heat, stirring occasionally. Continue to cook and stir until the pasta is al dente and there is a small amount of liqu...