Recipe Ms. Mofet's Pastina and Eggs

[msmofet]

Ms. Mofet's Pastina and Eggs

For 1 serving:

2 oz. Pastina (tiny star shaped pasta)
2-3 TBSP. Butter

2 Egg
Sea Salt - to taste
Ground black pepper - to taste
2 TBSP. Grated Romano and Parmesan cheese - or to taste
1/2 TBSP. Parsley (fresh chopped fine or dry) - to taste
1/2 TBSP. Milk - Optional

For 2 servings:

4 oz. Pastina (tiny star shaped pasta)
2-4 TBSP. Butter

4 Eggs
Sea Salt - to taste
Ground black pepper - to taste
4 TBSP. Grated Romano and parmesan cheeses - or to taste
1 TBSP. Parsley (fresh chopped fine or dry) - to taste
1 TBSP. Milk - Optional

Cook Pastina in salted water till tender.
When pastina is cooked drain almost all the water (if you want it soupy leave enough water to just cover the pastina).
Remove from heat and add butter to pot and stir to melt.
In bowl add remaining ingredients, mix well.
Add egg mixture to pot and stir well.
Cook stirring over a medium heat just till eggs are set and creamy but NOT till it looks like scrambled eggs.