Pasta with Milk {Milk Soup}

Pasta with Milk (Molochne) was made in our family often. It’s a Russian milk soup typically made in milk. Serve it for breakfast or dinner.  

Children love this semi-sweet milk soup!  Any grain, pasta or rice can be used in place for the pasta. I prefer bite sized pasta but grains like hulled millet would work great! If you have milk to use up this is a great and fun way to do so.

How to prevent milk from sticking to a pot?

Bring a thin layer of water to a boil before adding the milk. This helps with a scorched bottom that typically forms from cooking milk.

Ingredients for Russian Milk Soup: 

  • 10 cups milk
  • 1 1/2 cups water
  • 2 1/2 cups Pipe Rigate Pasta (any)
  • 1/4 cup sugar
  • 1 tsp salt

Ingredients for Pasta with Milk {Milk Soup}

How to make Pasta with Milk:

1. In a large pot bring 1 1/2 cups of water to a boil. (Preferably a deep pot as milk foams and may run up really quick, so to avoid accidents and spillage go with a deep one.)

 This water step helps the milk not stick to your pot. 

2. Once water boils, pour in all the milk and bring to a boil over medium heat, stirring occasionally (about 12 min).

Pasta with Milk {Milk Soup} Step 1

3. When milk starts getting really foamy, it’s going to boil soon. Keep stirring until milk bubbles.

Pasta with Milk {Milk Soup} Step 2

4. Once milk bubbles, quickly add in the pasta and boil over med-low heat for 7-8 minutes.

Pasta with Milk {Milk Soup} Step 3

5. Add the salt

Pasta with Milk {Milk Soup} Step 4

6. Do not exceed more than 8 minutes to cook the pasta as the pasta will continue to cook while sitting.

Pasta with Milk {Milk Soup} Step 5

7. When pasta is al dente; add the sugar stir and remove completely from the heat.

Pasta with Milk {Milk Soup} step 6

molochne Pasta with Milk {Milk Soup}

Pasta with Milk {Milk Soup}

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 7
Author: Alyona's Cooking
Pasta with Milk was made in our family very often for breakfast and even once in a while for light supper. If you are from a Ukrainian or Russian background then you probably know what this semi-sweet Milk Soup is all about.

Ingredients

  • 10 cups milk
  • 1 1/2 cups water
  • 2 1/2 cups Pasta Pipe Rigate or any
  • 1/4 cup sugar
  • 1 tsp salt

Instructions

  • In a large pot bring 1 1/2 cups of water to a boil.
  • Once water boils; pour in all the milk and bring to a boil over medium heat, stirring occasionally (about 12 min).
  • Milk will get really foamy, keep stirring until milk bubbles then quickly add in the pasta & salt and boil over med-low heat for 7-8 minutes.
  • When pasta is al dente; add the sugar stir and remove completely from the heat. (Don't exceed 8 minutes as pasta will continue to cook off the heat.)
  • Serve warm.

Nutrition per serving

Calories: 319kcalCarbohydrates: 39gProtein: 13gFat: 11gSaturated Fat: 6gCholesterol: 34mgSodium: 486mgPotassium: 507mgSugar: 25gVitamin A: 565IUCalcium: 400mgIron: 0.4mg

Other Russian Soups to explore:

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23 comments

    • John Harris

    This was always my favorite growing up. It’s been so long since I’ve had it but I will definitely be making it the next few days.

      • Alyona’s Cooking

      Let us know how it turned out!

    • Alma Kramer

    Very good. My Mom used rice. ❣️

    • Olga

    Could I half this recipe? Just to see if my kiddos would like this in the 1st place? And could I use like angel hair pasta? and cook the same minutes as you mentioned?

      • Alyona’s Cooking

      Hi Olga, certainly! Angel hair could be used but I would reduce the cooking time since they only need a few minutes to cook.

    • Amandeep

    Nice recipe and really heplful

      • Alyona’s Cooking

      Thank you!

    • Anjar ashraf

    Hello Alyona!! After having searched almost every video of YouTube I finally found this recipe of making pasta in milk and that too without adding cheese to it!!! Love the creation!!!

      • Alyona’s Cooking

      Hi Anjar, I’m so glad you discovered our milk soup without cheese!

    • Kelci

    I’m so excited to find this! We spent the summer in Costa Rica and had a Russian host who would make this soup daily for our daughter! She said it was from her childhood in the Soviet Union. We all loved it!!! She often put shredded pumpkin in the soup if she was out of noodles! SO excited to find and try your recipe!!

      • Alyona’s Cooking

      Oh awesome, Kelci! Glad you found our recipe, never heard of shredded pumpkin for noodles, what an interesting substitute!

    • Chryso

    I followed your recipe and it came out super duper delicious. The only thing I changed is using goat milk as this is how my grandma used to make it. My son loved it as well. Thank you for sharing.

      • Alyona’s Cooking

      You are welcome, Chryso! I’m glad to hear it was “super duper delicious”!

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