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Farfalline Pastina

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 2 cups farfalline or other small pasta

  • 3 cups chicken broth

  • 4 tbsp. butter

  • 1 cup Parmigiano Reggiano, grated

  • Zest of 1 lemon

  • Freshly cracked black pepper to taste

  • 1 egg yolk


  1. Add the farfalline directly to a sauce pan or small pot over medium-high heat along with 2 cups of chicken stock. Stir continuously until the farfalline is fully cooked. Add more chicken stock if needed.

  2. Once the farfalline is fully cooked, remove from heat and stir in the butter, lemon zest and black pepper. Stir in the Parmigiano and then the egg yolk.

  3. Plate and top with more freshly cracked black pepper and Parmigiano.


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