For the Pastina:

• 5 cups water or chicken broth

• 1 1/2 Chicken Bouillon cubes (do not use if using chicken broth)

• 8 ounces Anelletti Pasta

• Grated Ricotta Salata cheese (you can use any cheese of your choice)

• Black pepper as desired

For directions on how to make this recipe

Go to Rossella’s Website at 

• Rossella Rago – Cooking with Nonna