A recipe for Makaroni-Piimasupp (Estonian Pasta Soup with Milk)! Noodles are simmered in milk until tender, then served with a little butter and sugar for a warming, comforting meal.
Milk-based soups with pasta are a popular comfort food found throughout central and eastern Europe. I grew up with Milchnudeln (German Milk Noodles), but today I am sharing a recipe for the Estonian version- Makaroni Piimasupp!
I first came across this dish over at Nami-Nami. Pille has such a wonderful variety of Estonian and Eastern European recipes.
This soup was a huge hit with the kids and is now on my rotation for lunch whenever we need a quick and easy one-pot meal, especially during colder weather.
To make the Makaroni-Piimasupp, small to medium noodles are boiled in water until almost tender, then finished in a slightly sweetened milky broth.
Immediately before serving, top the noodle soup with a little butter and a sprinkling of cinnamon sugar. This is completely optional and can be skipped if you want to keep the soup more savory.
A Few Tips
Adjust the sugar based on personal taste. I usually add about a tablespoon to the soup to have a nice contrast of sweet and savory, then serve with an additional sprinkling of cinnamon sugar over the top.
For the featured photos, I made the Makaroni-Piimasupp with Gemelli noodles (my daughter prefers to call them unicorn horns). Farfalle, Fusilli, and Rotini are other favorites. Small to medium shapes are best.
Serve the soup immediately after the noodles are tender and still warm. The longer the soup sits, the more the noodles will soak up the liquid and continue to soften.
Looking for more milk-based soups?
Try my recipe for Changua (Colombian Egg and Milk Soup).
This recipe was originally published October 2014 and updated March 2021.
Makaroni-Piimasupp (Estonian Pasta Soup with Milk) Recipe
Adapted from Nami-Nami
Makaroni-Piimasupp (Estonian Pasta Soup with Milk)
Ingredients
- 3 cups (700 milliliters) water
- 1 1/2 teaspoons salt
- 1 1/2 cups (150 grams) small to medium-sized dried pasta
- 4 cups (1 liter) whole milk
- 1 tablespoon (12 grams) granulated sugar to taste
- 1 tablespoon (15 grams) unsalted butter
To serve:
- Butter
- Cinnamon Sugar
Instructions
- In a large pot, bring water to a boil.
- Stir in the salt and pasta, then reduce heat to medium and cook, stirring occasionally, until pasta is almost al dente, starting to become tender, but not yet soft, about 5 minutes.
- Stir in the milk and sugar, then continue to cook just until pasta is tender and the milk is starting to thicken, stirring the bottom and sides often to prevent sticking.
- Season to taste with additional sugar and salt, if desired.
- Divide among serving bowls and, if desired, top with a small piece of butter and pinch of cinnamon sugar. Serve immediately.
lk529
It’s like a bowl of hot pasta cereal!
huntfortheverybest
i haven’t heard of it either or pasta and milk soup. i’d love to try it. it looks creamy and delicious!
Thalia @ butter and brioche
I have never heard of Makaroni-Piimasupp before.. you learn something new every day! What a great and delicious recipe.. thanks for sharing it.
Odelle Smith
Thanks for sharing Tara, this looks tasty…Reminds me of ‘Macaroni Pudding’ that we used to make years ago, I did enjoy that. It’s very similar to rice pudding, yet I always preferred macaroni pudding, made with all milk, butter & sweetened to taste, boiled on the hob until starch in pasta made it thick, served with nutmeg if desired & a basic shortbread-type of biscuits. Works with any pasta, vermicelli was another favorite….
I do prefer your recipe of partially cooking pasta first, as it did tend to stick to pan if not stirred, must try this again soon!
I do love ‘Macaroni Cheese’ in every variation, I guess I do love my pasta’s nice & creamy, sweet or savory….Thanks for giving me the opportunity to re-visit a much loved dessert.
Odelle x
Pille @ Nami-Nami
Oh, Tara, I love that you tried this soup and that you liked it! I love the photo!
Odelle – this is definiely a soup and not a pudding, basically warm milk with cooked pasta swimming in it. Sounds weird, but it’s really rather lovely :=
Tara
Thanks for the original post Pille! I have learned so much about Estonian food through your blog!
odelleasmith
Phille, thanks, to you I shall try this as a soup, I’m looking forward to it, especially as our UK weathers is turning cold…..Brrr….
What would you suggest I have with it? Have you a recipe for a good, easy, authentic bread that I can try please?
I’m delighted to have found Tara’s blog, it’s so interesting….
I shall visit your site & perhaps I can share some wonderful original Estonian food with you.
Life is far more enriched in every way when we can share different types of food & our lives & better still when they’re with wonderful people like yourselves.
Many, many thanks for all that you & Tara contribute & everyone else also…Good to share!
Take Care, my new found friends…
Odelle Smith x. UK
Cecile Meis
Love the picture looks delicious. We make our “Milk Macaroni Soup” very similar except no sugar or cinnamon. We season our soup with black pepper, parsley, salt. ( Heavy on the butter & pepper!)