Composition / ingredients
Step-by-step cooking
Step 1:
How to make milk soup with pasta? Very easy and fast! First, prepare the necessary ingredients according to the list. You can take any fat content of milk. Pasta - any, but not long. Short noodles (about 5-6 cm long), shells, spirals, horns, feathers, etc. will do. I have mini shells that need to be cooked for 7 minutes. Adjust the amount of sugar and salt to your liking.
Step 2:
In a saucepan or saucepan, boil 1 liter of water with a pinch of salt. Lay out the pasta and cook over medium heat for 2-3 minutes. At the same time, it is necessary to stir the pasta often so that they do not stick to the bottom and do not stick together. If you want to cook milk soup with vermicelli, then you need to skip this step and immediately throw it into hot milk. After all, the cooking time of vermicelli is often less than that of other pasta.
Step 3:
Flip the pasta into a colander and let the water drain. Pasta should remain firm, not boiled.
Step 4:
In a saucepan over medium heat, bring the milk to a boil. Put the pasta in the milk. Add salt and sugar to taste. I added a pinch of salt and 20 grams of sugar. If desired, you can reduce or increase the amount of sugar. When the milk starts to boil again, reduce the heat to low and cook at a low boil, stirring, for about 4-5 minutes until the pasta is ready. The total cooking time should not exceed the time indicated on the pasta packaging.
Step 5:
Turn off the fire. Add a piece of butter to the hot milk soup and wait for the butter to melt.
Step 6:
Immediately pour the soup on plates and serve to the table. Bon appetit!
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
How to cook pasta properly, how to cook pasta al dente, how to choose a quality product to avoid disappointment and much more, read the article "Pasta and pasta - the subtleties of choice and secrets of cooking" .
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
