1 cup dried pastini or other teeny tiny pasta
¼ cup butter
1 large garlic head, cloves separated, peeled and finely chopped
3 Tbsp. flour
8-12 cups or more chicken stock (Trader Joe’s in carton or other)
Cayenne pepper to taste
Salt to taste
In a large saucepan bring 1 quart of water to boil. Add 1 cup pastini and cook approximately 8 minutes, until pasta is cooked but firm to the bite. Melt butter in heavy large saucepan over medium low heat. Add garlic and sauté until golden, about 3 minutes. Add flour and stir until mixture is golden, about 2 minutes. Add stock and bring to boil, stirring constantly. Add pasta, reduce heat, and simmer 15 minutes. Season with cayenne and salt.
Note from Marilyn: I add the cooked pastini only to the amount that I am going to serve at a time. I store the leftover cooked pasta in the refrigerator along with the remaining liquid in separate containers (only for a day or two). If the soup is refrigerated with the pasta, the pasta absorbs the liquid, puffs up and the soup becomes too thick.
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