Pastina Dot Cake
Serves 6
5 mins prep
10 mins cook
15 mins total
This savory take on the viral dot cake trend turns classic Italian pastina into a showstopper — creamy butter-and-Parmigiano pastina served in paper cups and buried under a blizzard of freshly grated cheese. Ready in 15 minutes with pantry staples.
The Pastina
The Sauce
tbspbutterto taste
cupParmigiano Reggianofinely grated
reserved starchy pasta wateradded a little at a time
freshly cracked black pepperto taste (optional)
The Dot Cake Topping
finely grated Parmigiano Reggianomeasured with your heart ❤️
black pepper optional
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Cook the Pastina
Fill a pot with 5 cups of water and bring to a boil. Generously season with salt. Reduce the heat and add the pastina. Cook until al dente or your preferred consistency. Stir occasionally to prevent sticking.
Strain the pastina, reserving the starchy pasta water. (This liquid is the key to a creamy sauce!)
Make It Creamy
Return the pastina to the pot off the heat. Add a few cubes of cold butter, starchy pasta water and Parmigiano.
Add the reserved starchy pasta water a little at a time, stirring continuously — the starch and butter will emulsify into a creamy, glossy sauce. Keep adding pasta water a little at a time if the mixture looks too thick.
Assemble the Dot Cakes
Spoon the creamy pastina into paper dessert cups, filling each about 3/4 full. Press down gently with the back of the spoon to pack it lightly.
Top each cup with lots and lots of freshly grated Parmigiano Reggiano — pile it on like sprinkles on a dot cake. The cheese should cover the entire surface.
Finish with a crack of black pepper or a pinch of flaky salt if desired. Serve immediately while warm — the parm topping will soften and melt slightly from the heat of the pastina underneath.