Prep 2 mins
Cook 5 mins
This is from the Soprano's Cookbook. Pastina with milk, salt and butter reminds me of my childhood. This is similar.
- Bring 8 cups water to a boil. Add pastina and salt to taste. Cook stirring frequently, about 5 minutes, until tender.
- Drain the pastina but reserve some of the water.
- Put the pastina in a bowl with the ricotta and the butter and mix well. Add some of the reserved water if the pasta seems dry.
- Serve immediately.
The hardest part of this recipe is draining the pastina. It likes to stick to the strainer. Great for kids and adults alike for any time of day. This is definately comfort food. I also like to do this with other pasta shapes.