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Egg Pastina (farfalline) 🔥 The definition of comfort food …it is no secret that I’m obsessed with egg yolks and that’s because it is the greatest food ever.
If you loved this recipe, check out my Spinach Basil Pastina recipe!
Why You’ll Love Egg Pastina
Pastina is such a cozy and comforting meal. On top of it being absolutely delicious, it’s super easy and quick to make which makes it so easy for a weeknight dinner, you can have it ready in under 20 minutes! The Parmigiano makes it cheesy, and the leeks make the perfect crunchy topping.
How To Prepare Egg Pastina
🥬 Add the leeks to a shallow pan and coat in olive oil. Fry on medium low until golden, about 5 minutes.
💧 Bring 4.5 cups of water to a boil. Salt heavily and cook your farfalline until al dente.
✨ Fill another small pot to 1/3 with water. Bring to a boil.
🍳 Add the yolks to a large bowl and place it over the pot with the boiling water. Cook bain-marie, mixing with a spoon for 30-45 seconds until slightly jammy. Add 1 tbsp of the butter and the Tamari. Emulsify off heat.
🧀 Add the Parmigiano to the Farfalline pot and mix well.
🥚 Temper the egg yolk mixture with a bit of the pasta water.
🧈 Add in the egg yolk mixture and butter to the farfalline off heat and mix together. Add salt and pepper to taste.
🌶 Serve the farfalline with more Parmigianno, chives and a drizzle of salsa macha and that is it!
Substitutions and Variations
- You can use any Pastina you like, I use farfalline for this recipe!
- You can use any cheese of your choice instead of Parmigiano.
- I topped with chives, but you can swap for your favorite herbs.
- You can use shallots instead of leeks.
Similar Recipes
Common Questions
You can use shallots.
Yes certainly, you can use any cheese of your choice.
For this recipe, I used Farfalline by De Cecco.
It just means to combine two ingredients that don’t normally mix easily.
Egg Pastina
Ingredients
- 1 cup Farfalline , or acini di pepe
- 4.5 cup Water
- 4 Egg yolks
- 4 tbsp Butter
- 1 Lemon zest
- 2 tsp Tamari
- 1/3 cup Parmigiano reggiano, grated plus more for topping
- Salt and pepper, to taste
- 1 Leek, thinly sliced
- Salsa macha , to taste
- Chives, to taste
- Olive oil
Instructions
- Add the leeks to a shallow pan and coat in olive oil. Fry on medium low until golden, about 5 minutes.
- Bvring the 4.5 cups of water to a boil. Salt heavily and cook your farfalline until al dente.
- Fill another small pot to 1/3 with water. Bring to a boil.
- Add the yolks to a large bowl and place it over the pot with the boiling water. Cook bain-marie, mixing with a spoon for 30-45 seconds until slightly jammy. Add 1 tbsp of the butter and the Tamari. Emulsify off heat.
- Add the Parmigiano to the Farfalline pot and mix well.
- Temper the egg yolk mixture with a bit of the pasta water.
- Add in the egg yolk mixture and butter to the farfalline off heat and mix together. Add salt and pepper to taste.
- Serve the farfalline with more Parmigianno, chives and a drizzle of salsa macha, and that is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
