1-First, in a medium pot, bring 3 1/2 cups chicken broth or water and a pinch of kosher salt to a gentle boil.

2-Next, add 1 cup pastina and stir to combine everything evenly.

3-Then, cover the pot and cook for 4 to 5 minutes, stirring occasionally to prevent sticking.

4-After that, remove the cover and stir in 2 tablespoons unsalted butter and 1/2 cup grated Parmesan-Reggiano until well mixed.

5-Finally, adjust salt to taste. If the mixture is too thick, add more broth to reach a texture similar to very wet risotto. Serve in bowls and garnish with extra Parmesan and freshly ground black pepper.