A recipe for Milchnudeln for #SundaySupper’s Comforting Soup and Stew Recipes! German noodles are simmered in milk until tender and sweetened with honey or sugar.
Today, #SundaySupper is getting together with a collection of comforting soup and stew recipes! I am joining in with one of my favorite comfort foods, Milchnudeln (German Milk Noodles).
My original plan was to actually feature the Milchnudeln for last week’s event: Comfort Food Pasta Recipes, but traveling and some family stuff got in the way. Luckily, it still works for this week’s event!
Milchnudeln in its simplest form is noodles cooked in or added to a milk soup. Variations have spread throughout Central and Eastern Europe. I also have the version from Estonia on the blog: Makaroni-Piimasupp.
Today, I am sharing the preparation I remember growing up. Noodles are cooked in hot milk until tender with the option of adding a little sweetener. I have seen others cook the noodles separately, then add them to the hot milk. I always loved topping the soup with a sprinkling of vanilla sugar, but regular granulated sugar and honey work well. Sometimes I also add a little ground cinnamon.
I have been making Milchnudeln a lot more lately with two young children at home. It comes together quickly and easily with only 2-3 ingredients and one pot. Use your favorite past shape, but small, finer pasta work best. For these photos, I used Farfalline (little butterflies).
Serve the soup once it has reached the desired consistency. As it sits, the pasta will continue to absorb more milk and thicken. If it too thick, add a little more milk.
You can buy small packets of vanilla sugar in the European section of many larger supermarkets, but it is easy to make at home. Scrape out the seeds of one vanilla bean and mix well with 2 cups granulated or powdered sugar. Store in an airtight container with the scraped out vanilla beans. Some use powdered sugar in place of the granulated sugar.
Comfort Food Soup and Stew Recipes
- “Make it Your Own” Soup Bar by The Freshman Cook
- Cabbage and Kielbasa Soup by Our Good Life
- Chicken and Dumplings by Palatable Pastime
- Easy Homemade Chicken Noodle Soup by Pies and Plots
- Gnocchi, Sausage & Spinach Soup by Bottom Left of the Mitten
- Habitant Pea Soup by What Smells So Good?
- Meatball and Orzo Soup by Fantastical Sharing of Recipes
- Milchnudeln (German Milk Noodles) by Tara’s Multicultural Table
- Mushroom Fennel Soup by Caroline’s Cooking
- Crock Pot Chicken Posole by My Imperfect Kitchen
- Slow Cooker Smoky Chicken-Potato Soup by The Weekend Gourmet
Milchnudeln (German Milk Noodles Recipe)
Adapted from Baltic Maid
Milchnudeln (German Milk Noodles)
- 4 1/4 cups (1 liter) milk
- 8 ounces (227 grams) small pasta
- Pinch salt
- Granulated sugar, vanilla sugar, or honey to taste, optional
- In a deep saucepan, bring milk to a boil over medium heat, stirring often.
- Once the milk is boiling, add the pasta and salt and reduce heat to medium-low. Cook, stirring often, until cooked through and tender.
- Serve immediately, sweetened with sugar or honey if desired.