1-First, bring 3 1/2 cups of chicken broth or water with a pinch of kosher salt to a gentle boil in a medium saucepan or Dutch oven. This step infuses the base with flavor and sets the stage for the pasta. Once it’s boiling, add 1 cup of pastina and stir well, then cover and cook for 4 to 5 minutes, stirring occasionally to keep it smooth and prevent sticking.

2-Next, uncover the pan and stir in 2 tablespoons of unsalted butter and 1/2 cup of grated Parmesan-Reggiano cheese. Taste and adjust the salt as needed if it’s too thick, add a bit more broth to get that risotto-like consistency. For a silkier finish, you can stir in an optional egg after removing the pan from heat, mixing quickly to avoid any curdling. Serve it hot in bowls, garnished with extra cheese and freshly ground black pepper for that perfect touch.