Milk-based soups with pasta are popular throughout central and eastern Europe. Here is a recipe for the Estonian version- Makaroni Piimasupp.
Pasta is combined with a simple milk soup seasoned with butter and a little sugar. I topped mine with an additional pinch of cinnamon sugar, but this can definitely be skipped if you want to keep the soup savory.
I used Lumache Rigate pasta, but any short shaped pasta will work.
This soup has become very popular with Evan and is now on my rotation for lunch when we need something quick.
Makaroni-Piimasupp (Estonian Pasta Soup with Milk)
Adapted from Nami-Nami
2 cups (475 mL) water
1 teaspoon salt
1 cup (~100 grams) short pasta shapes (Macaroni, Lumache Rigate)
3 cups (710 mL) whole milk
sugar to taste
1 tablespoon unsalted butter
In a medium pot, bring water to a boil. Stir in salt and pasta, then reduce heat to medium to bring to a steady simmer. Cook, stirring occasionally, until pasta is almost al dente, starting to become tender.
Stir in milk and continue to cook until pasta is tender. Season to taste with sugar and additional salt, if desired. Add butter and stir until melted. Top with a small dab of butter and a pinch of cinnamon sugar if desired and serve immediately.