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.
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, I topped 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.
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.
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. Prepare with your favorite small to medium shape.
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)
- 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
- Cinnamon Sugar
- 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.