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Melkkos, also called Melksnysels or milk noodles, was served as a light supper dish, in the days when the main meal was served in the middle of the day. It makes an interesting first course to a traditional meal. To save time, ready-made medium ribbon noodles, vermicelli or thin ribbon noodles can be used, but the dish tastes much better if you make the noodles yourself as described here.



  1. Sift the flour and salt together.
  2. Beat the eggs well, then add 250 ml of the milk and mix well.
  3. Stir in the sifted flour mixture and just enough milk to form a stiff dough.
  4. Knead until elastic, then roll the dough out thinly on a floured board.
  5. Sprinkle the dough with additional flour and cut into 3 mm-wide strips to make noodles.
  6. Heat the remaining milk to boiling point.
  7. Add the noodles and butter and simmer for about 30 minutes, or until the noodles are cooked.
  8. Ladle the melkkos into soup bowls and serve hot, sprinkled with cinnamon sugar.