Pastina and Eggs

Pastina and eggs, or as we said it, "pasteen ‘n eggs" (as one word) is a wonderful recollection of childhood, an essential of the Italian American Kitchen. I’m back in the world of Eisenhower and Howdy Doody. The television was a small screen encased in a large piece of furniture. Snow days closed school and we were free. Snow was colder then.The sky was grayer. Out we went, into the blizzard, out in our multiple layers of pants and scarves and snowsuits tucked into knee high boots. We played until our faces were frozen. At some point our mother called us in. The call for lunch was philosophical decision. Do we resist and continue to play forever in the snow, or do we relent, admit the cold and rush inside? In the back door and immediately into the basement we hobbled. The basement oven was hot with the boiling starch for my father's shirts. Freed of our many skins we were then re-dressed in corduroy that had been heated on the open stove door. Back in the upstairs kitchen there was the required small cup of tea and milk touched ever so slightly with a drop of whiskey. We didn't like that much. The tea was followed by our snow day lunch, a plate of heaven. Our still very red cheeks and noses bent lustily over a bowl heaping with the creamy sweetness of hot pastina whipped with eggs and fragrant cheese.

Pastina and eggs is such an easy recipe. It should be required eating for every child. But,it's a dish that risks being forgotten in a world that eats cardboard box macaroni processed with orange dyed powders. Pastina and eggs takes no more than about ten to fifteen minutes and offers such a delicate delight as to please not only the adult palette but even the most difficult of children.

Properly prepared and finished, pastina and eggs’ smooth and velvety texture might even meet the requirements of a pasta first course in a full dinner. If used in this way, add the luxury of finely sliced porcini mushrooms, or, if you have the price, the exotic truffle.
The pastina used for this dish may take any number of several shapes. It may be "stars," or small grain "orzo" (as in the recipe below), or "acini di pepe," the finest of the small pastina and the most commonly used for this recipe. The eggs should be from pastured chickens. They are such a rich yellow. The best cheeses would certainly include good grated parmesan. You might also add hand broken fresh mozzarella or even a grated scamorza. Even if it’s not cold outside, this is the most comforting lunch and one that induces a wonderful afternoon nap.

What you need

Equipment
Soup pot to hold about a quart and a half of water .
(What you would use to heat a can of soup.)
Wooden spoon.
Bowl to mix the eggs.
Cheese grater.

Ingredients

Pastina - about two cups
You may also use orzo.
Three eggs.
Cheese - about 1/2 cup (Parmesan, or Pecorino, or Locatelli or a combination.( If you want to use any product that is orange in
color, stop right now. Just go buy something in a box.)
Butter - about 1/2 stick.
Salt and Pepper.
Nutmeg - optional.
Extra touch - ricotta cheese.

Pastina

Set a pot of water to boil on the stove.
Salt the water.
When the water is at a rapid boil add
the pastina.
This version happens to use a very small orzo, but stars or actual "pastina" are equally perfect.
Stir to prevent sticking.

Eggs

While the pastina is cooking, crack the eggs and whip them in a bowl.

Cheese and nutmeg

Grate the cheese and the nutmeg into the eggs.
Add salt and pepper.
Hold to the side.

Butter

Slice down about 1/2 stick of butter - more if you don't care about the fat.
Hold to the side.

Drain the pastina

After about six minute ( Check your package. Pastina cooks more quickly than large pasta.) the pastina should be ready.
Remove from the stove and drain but do not drain completely dry.
Let the pastina stay a with a little water.

Add the butter

Off the stove, stir the butter into the pastina.

Add the eggs/cheese

Off the stove, slowly stir in the eggs and cheese mixture.

Finish

Return the pot to the stove to finish.
Be sure to stir constantly until the eggs are cooked.
Taste for salt and pepper.

Extra black pepper is very good for this dish.
For an extra rich touch stir in a good spoonful of ricotta.