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.
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.
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.
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.
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.
Yep my mom made it for me when I was sick. Now it's one of my top 5 favorite pastas.Although I do prefer the Ancini de Pepe variant. I don't even need the cheese. Just broth, pasta, and better, with a squeeze of lemon.
The boxes De Cecco Cavatappi that I buy, I've noticed, have had the "bronze drawn texture" blurb omitted. I still see it on some boxes of De Cecco products at my grocery store, but I don't think they move very much of that, and the boxes could be older.
i UNIRONICALLY LOVE San Giorgio. Cheaper than Barilla, half the price of De Cecco, and their bronze die spaghetti is the same cheap price as the regular
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.
Germany knows it as “Sternchennudeln”, literally “little star noodles” and they cost next to nothing and are available everywhere. Classic childhood dish: Sternchennudeln in chicken broth. 🙂
I'm not very fond of super small size pasta. I like tortiglioni or fettuccine. With that being said, I hate it when we don't have anymore that product we used to love consuming as a kid. So sad man.
I was using a store brand Acini de Pepe for years for my Grammas Italian Wedding soup. Suddenly I could no longer find it. I found the DeCecco was the on ly option at 2.5 times the cost. Some things are worth it. Now I know why it became hard to find. Thank you.
In Italy we don't actually give pastina to little kids just when they are sick but on a regular basis. My daughter is 17 yo and when I make some good stock for other purposes she still asks to have a cup of it with pastina, evoo and parmigiano reggiano LOL
I've always used the little stars (estrellas) in the little bags that I find in the mexican/ethnic food aisle. I've never even looked for actual pastina pasta. Any tiny pasta will work.
In the netherlands we have an elbow macaroni that is practically microscopic (which as an american desperate for a good elbow macaroni for making mac n cheese I was like WHY DOES THIS EXIST!?) Seems like a good option for pastina if that's a thing at all in the US too
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Pastina was just couscous with a better marketing department anyway
Barilla has started appearing everywhere in the UK lately. It's utter wank.
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 😌
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.
But wait you didnt make it for us
DeCecco and La Molisana are my two fave pasta brands.
LOL, the McDonald's of pasta!
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.
Yeah but when my mother made soup for me I was a slurpper and the stars got stuck in my throat. Orzo pasta for soup. Life goes on. Love ya Steve 😘💗
This comes along as I just told my co work about this dish I do broth and add veggies sometimes an egg
Must've really been a hooplah for you to come on and give a PSA to the community 😅
Divella produce them too.
Good stuff brother!
I love this!!!’
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.
What if we’re in the uk I don’t think I’ve seen half of these pasta’s and I love pasta 😭
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.
Target sells Stelline under their good and gather brand if you have one near you.
Yep my mom made it for me when I was sick. Now it's one of my top 5 favorite pastas.Although I do prefer the Ancini de Pepe variant. I don't even need the cheese. Just broth, pasta, and better, with a squeeze of lemon.
The boxes De Cecco Cavatappi that I buy, I've noticed, have had the "bronze drawn texture" blurb omitted. I still see it on some boxes of De Cecco products at my grocery store, but I don't think they move very much of that, and the boxes could be older.
Shout out to Mike Fava, the pasta guru! Great guy, great family, grew up with him – small world. 😊
You’re so fabulous 🌷🌷🌷
Target sells a Stelline pasta from the brand Good & Gather.
i UNIRONICALLY LOVE San Giorgio. Cheaper than Barilla, half the price of De Cecco, and their bronze die spaghetti is the same cheap price as the regular
i used tiny alphabet pasta in this dish so i could feel childish
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.
Why are you constantly fiddling with your Hands? Makes no sense and just looks stupid.
Pastina is what it is ! Italian first aid kit! Any brand is fine! Seriously! We have San Remo in Australia!
DeCecco 🤌
Wouldn't bronze dye be harmful?
Germany knows it as “Sternchennudeln”, literally “little star noodles” and they cost next to nothing and are available everywhere. Classic childhood dish: Sternchennudeln in chicken broth. 🙂
De Cecco acini di peppe No. 78 is my go to for tiny pasta.
My mom prepared Pastina with butter, milk, and a little salt. Heaven in a bowl.
I just tried finding some of these alternatives. This is worse than the great toilet paper shortage of 2020! Jeeeesh
I'm not very fond of super small size pasta. I like tortiglioni or fettuccine. With that being said, I hate it when we don't have anymore that product we used to love consuming as a kid. So sad man.
We've already got a half dozen boxes of DeCecco Acini di Pepe locked and loaded for any health emergencies!
I was using a store brand Acini de Pepe for years for my Grammas Italian Wedding soup. Suddenly I could no longer find it. I found the DeCecco was the on ly option at 2.5 times the cost. Some things are worth it. Now I know why it became hard to find. Thank you.
theres estrellas star shaped mexican pasta in most stores
Sorry bro. Orzo… not gonna cut it for Pastina to me. Neither will Acine di Pepe. Stelline is the way to go.
I hit your like button, youtube has me blocked 🚫 🙃
and you don't want to be known as the pasta man? 🧐🤔
Well if the pastina ever does go away you could find someone make you a matzo ball. Every it as comforting I assure you.
In Italy we don't actually give pastina to little kids just when they are sick but on a regular basis. My daughter is 17 yo and when I make some good stock for other purposes she still asks to have a cup of it with pastina, evoo and parmigiano reggiano LOL
I love De Cecco pasta. glad we have some types of it here in The Netherlands.
Make cream of mushroom from scratch. Incorporate it with pastina. Add pec reggiano with a pinch of pepper. Grew up on that dish
I've always used the little stars (estrellas) in the little bags that I find in the mexican/ethnic food aisle. I've never even looked for actual pastina pasta. Any tiny pasta will work.
In the netherlands we have an elbow macaroni that is practically microscopic (which as an american desperate for a good elbow macaroni for making mac n cheese I was like WHY DOES THIS EXIST!?) Seems like a good option for pastina if that's a thing at all in the US too
Can you do a genovese ragu
My grandma would make this for me, she would ad vegetables like carrots and celery
HOOORA! You are the pastina hero!
De Cecco No.75 – Stellette! ‘Nuff said 😊