Lemon Pastina

This Lemon Pastina captures the essence of Avgolemono with a creamy, luscious
texture and bright citrus flavor, with a hint of dill.

Servings: 3 people

Author:

Prep Time
5 minutes

Cook Time
20 minutes

Total Time
25 minutes

Dinner Lunch

greek Italian

comfort food Pastina

🧂 Ingredients

1 In a pot over low to medium heat, drizzle in some olive oil. Once hot, add the
minced garlic and cook for about 1-2 minutes, until soft and fragrant.
2 Pour in the chicken broth and lemon juice. Bring the mixture to a simmer, then
reduce the heat to low.
3 In a separate bowl, beat the egg. Slowly drizzle in the hot broth while
continuously whisking to gradually bring the egg up to temperature without
cooking it. Continue until you've added about 2 cups of broth.
4 Pour the eggy broth mixture back into the pot and raise the heat to low-medium.
Add in the pastina and cook until al dente (this will take longer than the
package). Stir a few times per minute to prevent the pasta from sticking to the
bottom of the pot.
5 By the time the pasta reaches al dente, the consistency should be slightly
loose. If it’s too loose, don’t worry—the pasta will continue to absorb
liquid.If it’s not loose enough, simply add more broth, 1/4 cup at a time.
6 Add in the dill and serve.