One of the most common types of Pastina (tiny pasta) is made from durum semolina.
How to use it
Pastina, especially tempestine, works great in any soup and broth-based dishes.
Another classical comfort food is the “pastina with egg” or “stracciatella pastina”, by adding on the broth egg beaten with parmesan cheese.
As it is similar to couscous in shape (not on taste) it works beautifully with veggies and meat for summery pasta salads.
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