Ingredients Wheat flour and eggs.
How Made The flour is sifted onto a wooden board and kneaded long and vigorously with eggs. The dough is rolled out into a thin sheet, and cut into tiny, irregular pieces, which are dried in a hot oven.
Also Known As No alternative names.
How Served Generally in chicken or goose broth, but also in vegetable broth.
Where Found Italy (cucina ebraica).
According to Jewish dietary law, the whole process of kneading and making this tiny pastina, especially good in broth, must be completed in no more than eigh teen minutes, that is, before the flour begins to ferment.72
