What Everyone Has Gotten Wrong about Pastina

Ronzoni recently discontinued their Pastina and everyone is freaking out. But Pastina is not dead and never will be

PASTINA RECIPE (2 WAYS)

PATREON:

[Sicilia]

I have eaten pastina my whole life, cooked in broth with butter and parmigiano reggiano, When I moved to Florence, Italy, I went to the supermercato and went to the GIGANTIC pasta aisle, but I couldn't find the pastina. Wait - WHAT? I was shook until I finally found it in the baby food section.

[patrickcarpenter]

Mexican culture has star shaped pasta. Star soup/fideo soup etc. 55 cents a pack

[MoniBahaa]

I'm from Alexandria, Egypt and we had a flourishing Italian community in the beginning of the 20th century. The pastina tradition actually lives on here through small pastas like Orzo or tiny ring pasta that was made and served pretty much the exact same way when we got sick as little kids.

Just thought I'd share this with you 😌

[ronalddevine]

I am so glad you called out Barilla for what it is. I've bought Barilla overseas and it isn't what they sell here. I completely agree with you about DeCecco. It is consistently superb.

[pamelamccarthy]

Okay...this may be blasphemous, but...my Grandmother made this soup by breaking up thin spaghetti into small pieces (1/2" or so). She used what she had on hand. She was a product of the great depression. She called it baby soup. It transitioned babies to solid foods. We all loved it.

[TheKitchenNinja]

I'm not Italian, but I've always loved acini di pepe. Hands down one of my favourite pasta shapes for soups, as an interesting textural swap for orzo dishes, etc. As for my grandma's home remedy for when we were sick as kids, we had Grandma's Famous Chicken Noodle Soup aka Jewish Penicillin. Same idea! Tiny noodles in a home made broth, often with a whole chicken drumstick in the bowl. There was never not a few repurposed sour cream/yogurt/ice cream tubs in the freezer of that soup when we were kids, and as we got older and moved to our own places, those same containers would appear as if by magic in our freezers there.

[goldcd]

De Cecco Stellette n.75 - surely the correct swap in replacement (and improvement)
Plus all De Cecco pasta is indeed great - not the cheapest pasta, but for a tiny bit over basic dried pasta, you can get something nearly as good as it can get.

[marimurdock]

I always learn stuff from your channel that I feel like I'd never hear anywhere else. Like this minor food history event now seems so interesting and important to me. Haha. Love your content.

[charliedarwin]

If my mother ran out of a tiny sized pasta for pastina, she would just break up spaghettini or even spaghetti into very small pieces. Always delicious.

[zonacrs]

As other have pointed out, Mexican culture has Fideos. Basically short strands of Vremicelli noodles or other small shapes.

Similar theme. Not quite a soup and not quite a side dish, although it is also served as a kind of pilaf style Mexican rice dish as well.

[natewalls]

I discovered Ancini de Pepe from your recipe for “Grandmas Cure”, I’ve made this several times since that video and enjoy the dish very much. I too have had a hard time finding it in the last month and finally found a box of it today. Craaaazy.

[janetra]

Loved this video. I grew up on Ronzoni pastina. My mom would cook it in chicken broth and drop an egg in it. Somehow my brother and I would magically feel better. My favorite now and has been for many many years is Ronzoni acini di pepe♥️♥️♥️

[marjoriedewitt]

Loved this from you. Thanks for representing Italian Americans so well!

[carlapyron]

I need to send you a picture of my Pasta Angel Christmas ornaments! Your video reminded me of them. The pastini glued on top of their little heads looks like short curly hair. Body is a curled rigatoni… wings.. farfalle …. Arms… elbow… add a few small Angel musical ornaments…. Italian pasta ornaments! Oh well. Just had to tell ya.:)

[pamelaparsons]

Thanks Steve. I’m from Chicago, we never had Ronzoni. Years ago we had Prince and than Barilla came around. Then the Italian stores. Started carrying imported pasta of all shapes and sizes. It’s like mostacholli, harder to find now. It’s all Penne.

[exit]

Houston, we have a problem. A few days ago I watched your episode for arribiata meat balls. I know the show has changed over time but I didn't realize how much. I loved the musical intro that just takes you in to the episode. Then the quick run through of the recipe you're going to make. Then...YOU. The episodes were much more inviting, elegant and full of information. I miss that ambience, the pace, seeing your Patreon subscribers and getting much more of YOU. Today's episode was the complete opposite of those earlier episodes. Please bring back some of that soul. See you next week.

[JohnBerthoty]

Growing up in NY in the 50's, my mom used to make this for me in beef broth. I neve knew it was a "thing". I loved it and may have to revisit it.

[Peter]

Pastina: my childhood soul food, prepared as you said, in a broth. My Sicilian Grandmother was the cook. Ronzoni was there brand. Feeding a hungry kid who couldn't tell the difference between quality and good-enough made it easy for my Grandma when shopping. But no, I would not buy your box of Pastina for a ridiculous price. Some things belong to sweet memory. You can't buy a memory.

[crazydubwise]

I'm an Italian descent, but from uruguay. A lady from new York (she's an Italian American) gave me 2 boxes of this pastina but she didn't game the recipe. Thanks a lot!!

[Thoraxe_]

I had COVID two weeks ago and my wife went to the store to buy pastina as it's the only thing I wanted. She came back without it and I was super bummed. I can't believe they discontinued it...