Homemade pastina in broth (millefanti in brodo)

5 from 35 votes

Homemade pastina in broth (millefanti in brodo)

This homemade pastina in broth recipe is a traditional way to make an Italian comfort food classic. It’s also the healthiest and most nutritious version of a dish often referred to as ‘Italian penicillin’. So much more flavourful than using dried pasta and ready-made broth!

Prep Time25

Cook Time3

Course: Main Course, Soup, starter

Cuisine: Basilicata, Italian, Mediterranean, Puglia, Southern Italian

Keyword: beef broth, homemade pastina, pasta soup, pastina

Servings:

Calories: 309kcal

Author: Jacqui

Ingredients

For the homemade pastina

10.5 oz durum wheat semolina flour (300g)
3 eggs large
1 handful fresh parsley chopped
1 oz Parmigiano Reggiano (30g) grated (or vegetarian parmesan)

For the beef broth

2 beef bones
1.1 lbs bone-in beef shank cross cuts (500g)
2 carrots washed and cut into large pieces
2 celery stalks washed and cut into large pieces
1 onion peeled and halved
handful cherry tomatoes washed
2 bay leaves
3 sprigs fresh parsley
salt to taste
freshly ground black pepper. to taste
8 pints water (4 litres)

Instructions

Make the pastina.

Beat the eggs and chop the parsley. Sieve the flour into a large bowl. Add the eggs, parsley and cheese plus a pinch of salt. Mix everything together gently using a fork.
Once the eggs are well incorporated use you hands to continue mixing and then form crumbles using your fingers. Similar to making an apple crumble.
When the pastina is ready (quite dry but soft) turn the dough pieces out onto a lightly floured surface and leave to dry. You can make this pastina a day in advance. Keep it in a cool, dry place until ready to use.

Make the beef broth.

To prepare the meat broth, start by preparing the vegetables. Wash the carrots and celery. Then cut the carrots into chunks and the celery into large pieces as well.
Wash the cherry tomatoes and peel the onion and cut it in half. Put all the vegetables into a large pan with the bay leaves and some parsley.
Cut the meat into large pieces and add it and the bones to the pot.
Cover with 3 litres of water and cook it over a medium heat for about 2 hours, until the broth is reduced by about half. Then add the remaining litre of water and cook for another 30 minutes to one hour over a low heat.
During this time, it will probably be necessary to skim off any fat that comes to the surface. When it is ready the broth will be thicker and quite reduced.
Now you need to filter the broth using a strainer to separate the liquid from the meat and vegetables. Set the beef and carrots aside and discard the rest of the ingredients.
If necessary or desired, let the broth cool and then filter it again using a cheesecloth. If you don’t have a cheese cloth you can use coffee filter papers or a fine tea towel.

Finish and serve.

Bring the broth back to a boil and then add the pastina. Cook it for about 6-8 minutes stirring occasionally so the pasta doesn't stick together. Serve immediately as is or cut the cooked carrots into small pieces and shred the meat and return to the broth. Serve once the meat and carrots are reheated with more grated Parmigiano and chopped parsley if required

Notes

To make a vegetarian version you will need to use a vegetarian parmesan in the homemade pastina as Italian parmigiano is made with animal rennet. Then cook and serve your millefanti in a vegetable broth.

The uncooked pastina can be kept for 3-4 days in a cool dry place. The leftover millefanti with broth can be kept sealed in the fridge for 2-3 days and reheated on the stove top. Freezing is not recommended.

If you prefer, you can serve this homemade pastina with a vegetable or chicken broth.

Nutrition