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.

Return to
BOB Home Page
Return to
BOB Recipes Page