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To a medium pot, add the chicken broth (or water) and a pinch of kosher salt.
Bring to a gentle boil and once it reaches a simmer, pour in the pastina and give it a stir.
Cover with a lid and cook for about 4 to 5 minutes, uncovering and stirring every now and then. We want smooth pastina!
Uncover the pastina and stir in the unsalted butter and parmesan.
Give it a taste and adjust the salt to your liking. If it’s too thick, feel free to add in a splash more of broth. I like it to be the consistency of very wet risotto.
Divide amongst bowls and garnish with more Parmesan-Reggiano and a few rounds of black pepper.