6 cups milk
10 ounces pastina (4 fistfuls) ( tiny pasta, sometimes in the shape
of stars or seeds)
3 eggs, beaten
3 ounces grated parmigiano cheese
Salt and freshly ground pepper
Bring the milk to a boil in a large, heavy saucepan over high heat.
Add the pastina and cook until it is slightly softer than al dente,
and the milk is as thick as cream. Remove the pan from the heat
and stir in the eggs, cheese, and salt and pepper to taste.