CookEat Recipe
Italian Paste with Milk
Tiny star-shaped pasta simmered in milk and finished with egg yolk, cream and Parmesan on the side.
Method
Steps
Step 1
Use dry tiny star-shaped semolina soup pasta, also called stelline or star-shaped pastina. Bring the quart and a half of milk to a boil in a saucepan large enough to prevent boiling over, with the teaspoon of salt, half teaspoon of white pepper and half saltspoon of ground nutmeg. Add the two ounces of dry pasta and ounce of butter. Boil slowly for fifteen minutes, stirring to keep the milk and pasta from sticking, until the pasta is tender.
Step 2
Mix the egg yolk with the tablespoon of cream in a bowl. Gradually stir in a little of the hot milk, then stir this mixture back into the saucepan. Heat gently, without boiling, for about two minutes, continuing while stirring until the soup reaches 160°F throughout.
Step 3
Pour into a hot soup tureen and serve immediately with the one ounce of grated Parmesan in a separate dish.
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