Rummo Stelline No. 22: How to Cook Tiny Pasta for Soups

By Tre Mari Bakery | Published: 2026-10-31

Category: How-to Guides

Stelline pasta turns any broth into a comforting bowl. Learn how to cook Rummo Stelline No. 22 without turning it to mush, with simple pastina cooking tips for soups.

Quick answer

Cook Rummo Stelline No. 22 in plenty of salted water for 4 to 5 minutes, then drain and add it to your soup at the last moment. If you cook the stars directly in the broth, use about 1/3 cup per quart of liquid and watch them closely, because they soften fast.

Why tiny pasta needs a different approach

Stelline are small enough that they cook through in minutes, so the usual pasta test of biting into a firm center is harder to judge. The window between tender and mushy is narrow. Cooking them separately gives you control and keeps the broth clear, while cooking them in the soup saves a pot but demands attention.

Rummo Stelline No. 22 is a classic Italian star-shaped pasta intended for soups, broths, and velvety purées. That delicate texture is the point, so treat it gently rather than stirring vigorously.

When to cook stelline in the broth and when to boil separately

If you plan to serve the whole pot at once, simmering the stars directly in the soup is convenient and gives the broth a little body. If you expect leftovers, boil the pasta separately and add it to each bowl. Stored in broth, tiny pasta keeps absorbing liquid and turns soft, so separate cooking preserves texture for the next day.

For a clear, light broth, separate cooking is safer because the pasta releases some starch. For a thicker, more comforting soup, cooking in the pot works in your favor.

How to cook Rummo Stelline No. 22 step by step

Measure the pasta: For soup cooked with the pasta in the pot, use about 1/3 cup of dry stelline per quart of broth. For pasta cooked separately, allow 1/4 to 1/3 cup dry per serving. A common mistake is pouring freely from the bag; tiny pasta expands and can overwhelm the broth.
Bring salted water or broth to a rolling boil: If boiling separately, use a generous pot of well-salted water. If cooking in the soup, make sure the broth is at a steady simmer before adding the stars. Check that the liquid is truly boiling, not just steaming, or the pasta will sit and clump.
Add the stelline and stir once: Tip the stars in and give them one gentle stir to separate them. Then leave them mostly alone, stirring only occasionally. Constant stirring breaks the delicate stars and makes the broth cloudy.
Start tasting early: Begin checking after 4 minutes. The stars are ready when they are tender with no chalky center but still hold their shape. Do not rely on the clock alone; small pasta can go from firm to mushy within a minute.
Drain or stop the cooking: If boiling separately, drain the stelline and add them straight to serving bowls. If cooking in the soup, remove the pot from the heat as soon as the pasta is tender. Reserve a little cooking water if you plan to hold the pasta briefly; a splash keeps it from sticking.
Serve immediately: Ladle the soup into warm bowls and top with grated cheese or a drizzle of olive oil if you like. Add pasta to individual bowls rather than storing it in the soup. Leftover stelline in broth will keep softening; store pasta and soup separately if you want to reheat them later.

Product facts

Rummo Stelline No. 22: Rummo Stelline No. 22 is a star-shaped Italian pasta made for soups, broths, and velvety purées, and it cooks quickly. Because it is designed for liquid dishes and softens fast, you can add it near the end of cooking rather than treating it like a sturdy long pasta.
Rummo Stelline No. 22