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A hand holds a small cup filled with cooked pasta topped with grated cheese and black pepper, placed on a decorative green and white plate. A spoon is in the cup, and some cheese is scattered on the plate.
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5 from 2 reviews

Pastina Dot Cake

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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course, Side Dish, Snack
Cuisine: Italian
Keyword: creamy pasta, dot cake, easy pasta, viral pasta
Servings: 6 paper cups
Author: The Modern Nonna

Equipment

Ingredients

The Pastina

  • 300 grams pastina (1.5 cups) acini di pepe, or any tiny pasta
  • 5 cups water
  • salt to taste

The Sauce

  • 2 tablespoons butter to taste
  • ⅓ cup Parmigiano Reggiano finely grated
  • reserved starchy pasta water added a little at a time
  • freshly cracked black pepper to taste (optional)

The Dot Cake Topping

  • finely grated Parmigiano Reggiano measured with your heart ❤️
  • black pepper optional

Instructions

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.
    A hand sprinkles small yellow beads into a clear glass container, which is already partially filled, sitting on a sunlit wooden surface by a window with a garden view.
  • 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.
    A hand holds a measuring cup filled with grated cheese over a pot of risotto, while a wooden spoon stirs the creamy rice mixture in the sunlight.
  • 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.
    A close-up of a pot with small pasta being stirred by a wooden spoon, while a person pours liquid from a measuring cup into the pot. Bright sunlight illuminates the scene.

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.
    A hand holds a small cup filled with star-shaped pasta in a creamy sauce, placed on a decorative green and white saucer. A spoon rests inside the cup, with sunlight casting shadows on the surface.
  • 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.
    A hand pours grated cheese from a small cup into a yellow paper bowl, which sits on a decorative plate by a sunlit window with a green outdoor view.
  • 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.
    A hand holds a small cup filled with cooked pasta topped with grated cheese and black pepper, placed on a decorative green and white plate. A spoon is in the cup, and some cheese is scattered on the plate.

Video

Notes

Cold butter matters: Adding cold butter (not room temp) to the hot pasta helps create a stable emulsion. This is the same technique used in cacio e pepe and restaurant-quality pasta.
Make it a meal: Serve alongside a simple salad or soup, or as part of an Italian appetizer spread.
Storage: Best served fresh. If you have leftovers, store in an airtight container in the fridge for up to 2 days. Reheat on the stove with a splash of water, stirring until creamy again.

Nutrition

Serving: 1 bowl | Calories: 232kcal | Carbohydrates: 37g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 129mg | Potassium: 6mg | Fiber: 2g | Sugar: 2g | Vitamin A: 160IU | Calcium: 73mg | Iron: 2mg
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