Also, importantly: There’s really no need to only add half an egg if you’re cooking for one. My advice would be to use one egg whether you’re cooking for one or two people, and use two eggs if you’re cooking for four or beyond. • Pastina with Veggies — Sauté some finely diced onion, celery, and carrot in butter or olive oil until just softened before adding your stock and bringing everything to a boil. • Chicken-y Pastina — Start with the method for either of the variations above (it’s up to you!), adding pre-cooked shredded or cubed chicken to the boiling stock at the same time you stir in the uncooked pastina.
