Ronzoni Pastina Was Recently Discontinued and People Are Seriously Upset
Updated: Jan. 10, 2023
Ronzoni's beloved pastina will cease production, much to the dismay of fans
People get emotional about pasta. So the outpouring of grief and outrage was no surprise when pasta company Ronzoni announced it had discontinued pastina, the tiny, star-shaped pasta beloved by so many Italian-Americans.
Bon Appetit called it “2023’s first devastating food casualty.” Several petitions popped up on Change.com calling on Ronzoni to bring back the pasta shape. Hoarders and profiteers are now selling boxes of pastina on eBay for almost $40 a box.
What Is Pastina?
Pastina literally means “little pasta.” It’s made by Ronzoni, a pasta brand started by an Italian immigrant almost 100 years ago. The tiny pasta could be served with butter, sauce or in soup. Because of its size, pastina was the perfect choice to serve to children, or as part of soups and dishes made with sacred family recipes created by “nonna.”
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Why Was Pastina Discontinued?
The brand cited supply-chain issues as its reason for getting rid of pastina. “After extensive efforts, we regretfully announce that Ronzoni Pastina is being discontinued,” said the company on Instagram.
“Unfortunately, our long-term supplier informed us that they would no longer be making Ronzoni Pastina as of January 2023,” the post continues. “We searched extensively for an alternative solution, but were unable to identify a viable option to make Pastina in the same beloved small shape, size and standards you have come to expect.”
Can I Still Find Pastina?
Have no fear! While you might not be able to find Ronzoni’s pastina, you can still find it made by Barilla.
Comforting Pasta Dishes You'll Love
Hearty Penne BeefThis is comfort food at its finest! The best of everything is found here—it's tasty, easy and a smart way to sneak in some spinach for extra nutrition. —Taste of Home Test Kitchen
Butternut Squash Mac and CheeseI created this dish after my father had triple bypass surgery. He loves comfort food, and I wanted him to be able to enjoy a rich and tasty dish like mac & cheese without all the fat and butter. It's also a smart way to sneak in some veggies for children. —Megan Schwartz, New York, New York
Five-Cheese Ziti al FornoAfter having the five-cheese ziti at Olive Garden, I tried to make my own version of al forno—and I think I got pretty close. I always double this when I'm making it and freeze the second one for another meal. —Keri Whitney, Castro Valley, California
Asparagus Tuna Noodle CasseroleI updated a traditional tuna casserole using fresh asparagus and asparagus soup. This is so different and so delicious. Use frozen asparagus when fresh is not in season. —Nancy Heishman, Las Vegas, Nevada
Sausage and Squash PenneI love using frozen cooked winter squash because the hard work—peeling, chopping and cooking—is all done for me. — Jennifer Roberts, South Burlington, Vermont
Homemade RavioliI love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!—Lori Daniels, Hartland, Michigan
Baked SpaghettiEvery time that I make this cheesy baked spaghetti, I get requests for the recipe. It puts a different spin on pasta and is great for any meal. The leftovers, if there are any, also freeze well for a quick dinner later in the week. —Ruth Koberna, Brecksville, Ohio
Mushroom Pasta CarbonaraI absolutely love this creamy and cheesy mushroom carbonara. I serve it with a side salad and rolls to make a complete meal. —Cindi Bauer, Marshfield, Wisconsin
Spicy Chicken and Bacon MacI've been working to perfect a creamy, spicy mac and cheese for years. After adding smoky bacon, chicken, jalapenos and spicy cheese, this is the ultimate! I use rotisserie chicken and precooked bacon when I'm pressed for time. —Sarah Gilbert, Aloha, Oregon
Skillet Bow Tie LasagnaThis quick recipe tastes just like lasagna, but you make it on the stove. It's very tasty and is always a hit with my family. —Arleta Schurle, Clay Center, Kansas
Nutty Cheese TortelliniI like to plant Italian flat-leaf parsley in a long terra-cotta planter so I always have some on hand. It adds bright, fresh flavor to this pasta dish. —Barbara Penatzer, Vestal, New York
Florentine Spaghetti BakeThis hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking family on their wheat ranch in Montana. —Lorraine Martin, Lincoln, California
Spinach-Beef Spaghetti PieWith its angel hair pasta crust, this cheesy ground beef, tomato and spinach pie is always a hit when I serve it. Each neat slice has layers of pasta, cream cheese filling and spinach topping. —Carol Hicks, Pensacola, Florida
Ham & Swiss Baked PenneAs a kid I loved to the hot ham and Swiss sandwiches from a local fast-food restaurant. With its melty, gooey goodness, this bake makes me think of them. —Ally Billhorn, Wilton, Iowa
Creamy Pasta PrimaveraThis pasta dish is a wonderful blend of crisp, colorful vegetables and a creamy Parmesan cheese sauce. —Darlene Brenden, Salem, Oregon
Rigatoni with Sausage & PeasWith a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. —Lizzie Munro, Brooklyn, New York
Bistro Mac & CheeseI like to serve this mac & cheese with a salad and crusty bread. It's a satisfying meal that feels upscale, but will fit just about any budget. And because the Gorgonzola is so mild in this dish, even the kiddos will go for it. —Charlotte Giltner, Mesa, Arizona
Spanish Noodles & Ground BeefBacon adds crunch to this comforting stovetop supper my mom used to make when I was a kid. Now I prepare it for my own family. —Kelli Jones, Perris, California
Beefy Noodle CasseroleWhen life calls for a dish for a potluck or family event, we stir up a batch of beef and noodles. That’s our cheesy, bubbly comfort food. —Susan Lavery, McKinney, TX
Stovetop Beef and ShellsI fix this supper when I'm pressed for time. It's as tasty as it is fast. Team it with salad, bread and fruit for a comforting meal. —Donna Roberts, Manhattan, Kansas
Ziti BakeMy children have frowned upon many of my casserole recipes, but they give a cheer when they hear we're having baked ziti for supper. I've tried to incorporate more meatless meals into our menus, which is how this recipe got started. No one misses the meat. They even like the leftovers! —Charity Burkholder, Pittsboro, Indiana
Southwest Tuna Noodle BakeNone of my co-workers had ever tried tuna noodle casserole, and since we live near the Mexican border, they challenged me to make a Southwest version. After trying the tasty results, everyone wanted the recipe! —Sandra Crane, Las Cruces, New Mexico
Copycat Pasta Da VinciI fell in love with this dish at the restaurant and experimented until I could duplicate it at home. What's so nice is that the sauce can be made ahead and be refrigerated or frozen. Now you can have a delicious copycat Cheesecake Factory pasta da Vinci on a weeknight. —Trisha Kruse, Eagle, Idaho
Creamy Chicken FettuccineConvenient canned soup and process American cheese hurry along the assembly of this creamy sauce loaded with delicious chunks of chicken. —Melissa Cowser, Greenville, Texas
Whole Wheat Pasta BakeWith a casserole this rich and saucy, it’s tempting to skip the crunchy topping and dip a fork straight into the skillet. But the bread crumbs on top make this one extra special. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Gnocchi Chicken SkilletStovetop chicken and gnocchi recipes like this one make for a homey dinner in a hurry. Personalize it with your own favorite sauce and seasonings. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Hearty Garden SpaghettiMy husband and I wanted a pleasing dish that didn’t leave a ton of leftovers. My spaghetti with beef and fresh veggies is perfectly filling for four. —Wanda Quist, Loveland, Colorado
Springtime PenneWith ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with penne, but you can also try it with mostaccioli or another type of pasta. —Cheryl Newendorp, Pella, Iowa
Saucy Skillet LasagnaThanks to no-cook noodles, this skillet lasagna makes a fresh, filling, flavorful and fast entree for any Italian meal. —Meghan Crihfield, Ripley, West Virginia
Pesto GnocchiPerk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts for the topping, skip or substitute any nut you like. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Baked Pumpkin Goat Cheese Alfredo with BaconThis is a unique and delicious pasta, perfect for fall. I made this for my girlfriends, and everyone asked for the recipe! —Ashley Lecker, Green Bay, Wisconsin
Penne Beef BakeI had ground beef and veggies on hand so I came up with this pizza-flavored casserole. I never expected my family to love it so much. It's a good way to sneak in some extra veggies for the kids. —Jennifer Wise, Selinsgrove, Pennsylvania
Mom's Macaroni and CheeseThe wonderful homemade goodness of this creamy Velveeta mac and cheese makes it a staple side dish in my mother's kitchen and in mine as well. It has tender noodles and a crowd-pleasing golden crumb topping. —Maria Costello, Monroe, North Carolina
