Pastina

Pastina is a type of pasta that is smaller in size compared to traditional pasta shapes. The term "pastina" is derived from the Italian word "pasta", with the suffix "-ina" indicating a smaller size. It is often used in soups and broths, and is a popular choice for children's and infant's meals due to its small size and easy digestibility.

History

The history of pastina is intertwined with the history of pasta in general. Pasta has been a staple in Italian cuisine for centuries, with references to pasta dishes dating back to the 13th century. Pastina, due to its small size, was likely developed as a way to utilize leftover dough from pasta production.

Production

Pastina is produced in a similar manner to other types of pasta. The dough is made from a mixture of semolina or wheat flour and water. This dough is then extruded or cut into the tiny shapes that characterize pastina. The pasta is then dried to increase its shelf life.

Usage

Pastina is often used in soups and broths, such as chicken soup or minestrone. It can also be served as a side dish, or used in salads. In Italy, it is commonly served to infants and young children, as its small size makes it easy to eat and digest.

Varieties

There are several varieties of pastina, each with its own unique shape. These include:

• Stelline: Small, star-shaped pastina.
• Acini di pepe: Tiny, round pastina that resembles peppercorns.
• Orzo: Small, rice-shaped pastina.
• Ditalini: Small, tube-shaped pastina.

See also

• Pasta
• Italian cuisine
• Semolina

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