Yes, you'll just want to adjust the seasoning and salt to reflect the change.

I grew up with pastina, butter and salt. It was a favorite of mine as a kid. This recipe is a delicious option which I prepared exactly as the recipe. Thank you so much for a great meal.

This was fantastic. Reminded me of the Greek soup avgolmono, with the rich egg and lemon.

This recipe doesn't call for draining the pasta.

I grew up in an Italian family. Pastina was a favorite tht my ma would make for me often and especially if I was sick. I make it for my kids now, but this recipe is far from what we make.
We cook the pastina and when it’s done we do not drain. We add butter (about 1/2-1 stick) depending on taste. Add salt pepper and basil and oregano. Finite!
Mmm buttery, creamy.

It goes back in my Italian family over 40 years! We always made acini de Pepi in our pastina! Pastina is the name of the recipe and the acini de pepi is the pasta!

The lemon juice and egg is the best part! My grandmother never did the lemon and as kids they would cook the pastina without the soup and added milk and butter - it was fantastic but even my husband loved the lemon! It is an Italian recipe that we grew up on as kids over 40 years ago and it still warms our hearts but it’s a matter of what your family likes! Any way you cook it is the love you put into it for your family! We our family for the love they put into it and we love and appreciate the memories!