Creamy Pastina Baby Cereal


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[ 8 ] April 18, 2012 |

Check out these little stars; they can be superstars when it comes to food for babies.  These stars are actually little pastina pastas – they look very cool don’t they.

Pastina is a great pasta to offer babies and even toddlers because it can get so mushy that it is virtually choke free.  You can make the pastina and then toss in whatever your baby’s tummy desires.  Pastina can be made into and added into anything, quite literally!

Below I am sharing three of my favorite ways to prepare pastina for little ones.  Eggy Pastina and Pumpkin Pastina and the classic Banana Pastina Baby Cereal.  Each of these recipes takesabout six minutes to prepare; yep you read me correctly, six (6) minutes.  Quick, easy, hearty, warm and nutritious, you should make pastina a staple in your cupboards.

Eggy Pastina – contains wheat and egg *

Ingredients:
1/4 cup pastina
1 cup of water
1 egg

Directions:
Bring the water to a boil and then add the pastina
Stir
Set timer for 4 minutes; when time is up, crack open the egg and whisk it in.
Cook for another 1 – 2 minutes until the egg is thoroughly cooked and the pastina looks a creamy white.  Serve warm
Add yogurt, fruit purees, veggies – whatever you like.  You can also add in some warm broth and make this a soup or sprinkle with Parmesan cheese too…oh the possibilities!  Makes approximately 1 1/3 cups

 

For Pumpkin Pastina – prepare the pastina as above only add in pumpkin puree and a pinch of cinnamon at the four minute mark.  Here, I cheated and stirred in some homemade pumpkin butter – Total YUM!

Pastina Banana Cereal – yet another easy-peasy baby cereal that even the big kids will love.  Prepare according to directions above but, you guessed it, mash in a 1/2 of a ripe banana.  I bet you get at this point right? :)

* Wheat and eggs are being recommended for babies earlier than in the past.  Many pediatricians, and indeed the AAP, suggest that delaying alergenic foods may no longer the best thing to do.  Typical recommendation for wheat – 8 months; for egg – 6 to 12 months with yolks being generally recommended around 6-8 months

Eggs on the WBF site
Foods and Baby Food Allergies on the WBF site

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Category: 4-6 months, 6 months, 8 months, Breakfast, Cereals, eggs, featured, More Baby Food Recipes

Comments (8)

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  1. These look awesome. I’ve never seen them
    Before. Can we get them at our local grocery store? In the pasta aisle I’m guessing? Thanks!!

    Comment by Jenna — April 18, 2012 @ 4:29 pm

    1

  2. I used to eat Pastina ALL the time as a kid, it was the food my mom would give me when i wasn’t feeling well,heck she still gets me a box when i am not feeling well. We always just eat it with a lil butter in it but these recipes sounds great. I now give it to my son and am defintley going to try these with him. Thanks

    Comment by Michelle — April 19, 2012 @ 8:35 am

    1

  3. This looks great, can’t wait to try it! Does the 1/2 cup water dissipate or do we drain it or does it become all mushy so there is no need to drain.

    Comment by Tasneem — April 22, 2012 @ 4:26 am

    1

  4. No need to drain, it will absorb. You can add more liquid if you wish for this to be soup-ier :)

    Comment by Maggie — April 25, 2012 @ 8:24 pm

    1

  5. Just read about your book in the Nutfield News — having used your site as a resource in the past, I was surprised to find that we’re in the same town! Congrats!

    Comment by Marla — April 25, 2012 @ 8:55 pm

    1

  6. I’m so happy to hear this! Thanks for letting me know :)

    Comment by Maggie — April 26, 2012 @ 9:19 pm

    1

  7. 1 1/3 cups (total the recipe makes) is 11 oz or approximately 3 baby-size servings. How well does this keep? Can you refrigerate and reheat the next day?

    Comment by Molly — May 23, 2012 @ 5:11 pm

    1

  8. You can refrigerate & even freeze this. You may need to add a wee bit of liquid to get it back to a good consistency however. The servings for babies will depend on how much you actually serve to your little one. :) Enjoy

    Comment by Maggie — May 23, 2012 @ 10:38 pm

    1

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