Today I’ll bring you an all-time classic recipe that most of us ate at the beginning of our lives. Yes, I’m talking about a big plate of pastina with butter and milk.
Let’s go down memory lane with this recipe. I can state that pastina with butter and milk must be the first real meal that I’ve ever tasted.
Yes, I know this is mainly baby food but it’s also the food that I like to eat when I’m sick and I just want something gentle with my stomach. Pastina is like comfort food for me. It just tastes like home.
One of my food philosophy is that food doesn’t need to be complicated or fancy to be tasty. Sometimes the simplicity is just what your tummy wants.
But I must admit that this recipe was hard to photograph. I must say that the pics don’t make justice to how delicious this pastina is.
Pastina is basically teeny tiny pasta — made for babies — with some butter and cheese. I know it sounds amazing but… it’s all white/cream and it doesn’t show on the pictures how I wish. So in this recipe, you will have to trust me. It tastes way better than it looks.
The fun part about cooking pastina is that you can find in multiple shapes: letters, starts, balls, etc.
This recipe is kind of a tone down mac and cheese that is less rich and tasteful. That is why it’s my perfect comfort food for a cold rainy day.
I hope you enjoy this recipe and I see you in the next one!
- 200 gr pastina
- 2 tbsp salted butter
- 1 cup milk
- 1 cup cheddar cheese
- 1 tsp salt
- Pepper to taste
Cook the pastina according to package instruction. Make sure the pastina is al dente and not too soggy.
Heat the milk in a pot and add the cooked pastina, the salt, and pepper. Cook for 5 minutes until it gets kind of thick.
Add the cheese and the butter and mix until the cheese is completely melted. Serve immediately.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.