Small, versatile and quick to cook, tempestina is one of the best-loved types of pastina in the Italian tradition. For many, it brings back memories of family lunches, soups prepared on the coldest days and those simple dishes that capture the essence of comfort food. It’s a shape that doesn’t follow trends, yet continues to win people over thanks to its ability to turn a broth or soup into a moment of genuine comfort.
What is tempestina?
Tempestina is a very small pasta shape belonging to the family of pastine for broth. Its tiny size makes it particularly well suited to liquid dishes, where it spreads evenly and keeps a pleasant texture in every spoonful.
For generations it has been a staple of Italian kitchens, associated with traditional family dishes and simple flavours that taste of home.
Tempestina in broth: a great classic
The best-known way to use tempestina is undoubtedly in broth. Whether it’s a meat, chicken or vegetable broth, this pastina absorbs its flavour without overpowering it, creating a perfect balance between liquid and texture.
Its small size also makes it especially popular with children. For a traditional, wholesome dish, simply add the tempestina straight into boiling broth and finish with a sprinkling of Parmigiano Reggiano.
Perfect in soups too
Tempestina isn’t just for broths. It can also be used to make:
• vegetable minestrone
• creamed soups and velvety purées
• legume soups
• grain and vegetable soups
A velvety pumpkin soup, a lentil soup or a creamy courgette soup all gain more body precisely thanks to the addition of tempestina.
Tempestina cooking times
One of the main advantages of this shape is how quickly it’s ready. Tempestina generally needs just a few minutes to cook, making it ideal even when time is short. It’s always best to check the cooking time on the packet to achieve the texture you want.
How much tempestina should you use?
The amount can vary depending on the recipe and the consistency you’re after:
• 30–40 grams per person: enough for a light broth
• 50–60 grams per person: ideal for a heartier soup
Getting the quantity right helps maintain the right balance between the liquid and solid parts of the dish.
Pasta quality makes the difference
Even in the smallest shapes, the quality of the raw material is essential. The Valdigrano Qualità Superiore range, made with 100% Italian Kronos® durum wheat, ensures good cooking resistance and a pleasant texture, even in broth-based dishes. The shape keeps its structure intact without losing firmness during cooking, enhancing every spoonful.
Tempestina: simplicity that tastes of tradition
In a fast-paced world, tempestina remains one of the shapes most closely tied to home cooking. It’s the pasta of soups made with care, of steaming broths on cold days and of simple recipes passed down through generations. Thanks to its versatility, it’s a valuable presence in the pantry, ready to enrich broths, velvety soups and hearty soups with its unique balance of flavour and lightness.
