Recipes

Homemade Millet Pasta, How to make Millet Tomato Pasta

It’s been a quiet dream of mine — to try my hands at making millet pasta from scratch. For the longest time, it wasn’t easy to find millet flour in the USA, and to be honest, grinding millet at home felt like a task that needed more planning than I usually give. Lazy pasta makers, unite 😄

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But now that stores are stocked with millet flours — from little millet to kodo — I finally made it happen.


What came out of my kitchen that day was something rustic and soulful: an easy, handmade pasta I now call Millet Foldies. You can shape it any way you like — I used a skewer to fold each one, creating a soft tube that holds sauce like magic.

To finish, I tossed the cooked foldies in my favorite Indian-style tomato sauce — garlicky, a little spicy, and full of cumin warmth. It’s the same sauce I use for spaghetti on cozy evenings, and it paired so beautifully with these millet tubes, I knew this had to be shared.

If you’ve ever wanted to make your own homemade millet pasta or try an new millet recipe that isn’t just dosa or pongal, this one’s for you.

Bite of History: Homemade Millet Pasta

Millets like saamai (little millet) have been part of South Indian kitchens for centuries — long before refined flours and packaged pasta came in. They were ground, rolled, steamed, and sun-dried into wholesome everyday meals.

This recipe brings that old-world grain into a new shape. By turning millet flour into handmade pasta and pairing it with a spiced Indian-style tomato sauce, I’m giving millets a small but happy revival on our plates — one foldie at a time.

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Ingredients and their Roles – Homemade Millet Pasta

IngredientRole in Recipe
Little millet flour/ Samai/ SamaluNutritious base; adds texture and traditional flavor
Whole wheat flourProvides structure and elasticity to hold the pasta shape
SaltEnhances flavor in both dough and sauce
Olive oilSoftens dough and adds richness to the sauce
Warm waterBrings the dough together without making it sticky
TomatoesForms the base of the Indian-style red sauce
OnionAdds body and natural sweetness to the sauce
GarlicInfuses sharp, savory flavor in the sauce
Chili powderBrings heat and depth to the tomato sauce
Cumin powderAdds earthy Indian warmth to the sauce
Coriander powderEnhances aroma and balances chili and tomato tang
Red chili flakesAdds spice and texture to the sauce
Italian seasoningGives a light herbaceous lift to the Indian-style base

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Homemade Millet Pasta, How to make Millet Tomato Pasta

Recipe by Sandhya Riyaz
Recipe rating: 5.0 from 2 votes
Course: Lunch, DinnerCuisine: Indian-inspired fusion, Revival-styleDifficulty: Easy
Servings

2

servings
Prep time

20

minutes
Cooking time

40

minutes

A rustic, handmade pasta made with little millet and wheat flour, shaped with a skewer, and tossed in a warm, Indian-style tomato sauce — simple, soulful, and nourishing.

Ingredients for Millet Pasta

  • For the Dough:

  • ½ cup, ½ Little millet flour/ Samai Flour

  • ½ cup, ½ Whole wheat flour

  • ¼ cup, ¼ Salt

  • 1 teaspoon, 1 Olive oil

  • ¼ cup, (approx.) ¼ Warm water – as needed

  • For the Sauce:

  • 4 nos. 4 Ripe tomatoes (medium size)

  • 1 nos. 1 Onion (medium sized)

  • 2 cloves, 2 Garlic (finely chopped)

  • 1 teaspoon, 1 Chili powder

  • 1½ teaspoon, 1½ Cumin powder

  • ½ teaspoon, ½ Coriander powder

  • ½ teaspoon, ½ Red chili flakes or paprika

  • ¼ to ½ ¼ to ½ Italian seasoning

  • Salt, to taste

  • 3 tablespoon, 3 Olive oil

Directions to make Millet Pasta in Indian Style Tomato Sauce

  • Make the Indian style Pasta Tomato Sauce
  • Grind onion and tomato to a smooth paste.
    In a pan, heat olive oil. Add garlic and sauté 30 seconds.
    Pour in the ground paste, chili powder, cumin, coriander, and red chili flakes. Add salt cook until thick and oil separates (8–10 mins).
    When raw smell has disappeared and sauce thickened add Italian seasoning and chilli flakes. Stir well. Turn off stove when pasta is sauce is ready.
  • Make the Millet Pasta
  • Make the Dough
    In a bowl, combine millet flour, wheat flour, and salt.
    Add olive oil and mix with your fingers until crumbly.
    Slowly pour in warm water, kneading until soft and smooth.
    Rest the dough for 15–20 minutes, covered.
  • Roll, Slice, and Shape
    Divide rested dough into balls. Roll each into a thin sheet (~2 mm).
    Cut into ¾-inch wide strips using a knife or pizza cutter.
    Take one strip, place a skewer across the center, and fold the ends over.
    Press gently and slide off to create your pasta shape foldie — a tubular shape with an open center.
  • Boil the Millet Pasta (Foldies)
    Bring water to a rolling boil with a little salt and oil.
    Drop in the foldies. Cook for 4–5 minutes until they float and feel firm yet tender.
    Strain and set aside.
  • Toss and Serve
  • Add the hot Millet Foldies to the simmering sauce. Gently fold until coated.
    Serve warm, garnished with sprinkle of cheese of your choice.

Recipe Video

Notes

  • 1 Cup =250 ml
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Directions to make millet/ Samai pasta with step by step images

  • Make the Indian style Pasta Tomato Sauce
  • Grind onion and tomato to a smooth paste.
    In a pan, heat olive oil. Add garlic and sauté 30 seconds.
    Add chili powder, cumin, coriander, and red chili flakes.
    Pour in the ground paste and salt cook until thick and oil separates (8–10 mins).
    Add Italian seasoning. Stir well.
  • In a pan, heat olive oil. Add garlic and sauté 30 seconds.
    Add ground onion tomato paste.
  • Pour in the ground paste, chili powder, cumin, coriander, and red chili flakes. Add salt cook until thick and oil separates (8–10 mins).
  • When the raw smell has disappeared , Add Italian seasoning and chilli flakes. Stir well. Turn off stove when pasta is sauce is ready.
  • Make the Millet Pasta
  • Make the Dough
    In a bowl, combine millet flour, wheat flour, and salt.
    Add olive oil and mix with your fingers until crumbly.
    Slowly pour in warm water, kneading until soft and smooth.
    Rest the dough for 15–20 minutes, covered.
  • Slowly pour in warm water, kneading until soft and smooth.
    Rest the dough for 15–20 minutes, covered.
  • Roll, Slice, and Shape
    Divide rested dough into balls. Roll each into a thin sheet (~2 mm).
    Cut into ¾-inch wide strips using a knife or pizza cutter.
    Take one strip, place a skewer across the center, and fold the ends over.
    Press gently and slide off to create your foldie — a tubular shape with an open center.
  • Take one strip, place a skewer across the center, and fold the ends over.
    Press gently and slide off to create your foldie shaped Pasta — a tubular shape with an open center.
  • Take one strip, place a skewer across the center, and fold the ends over.
    Press gently and slide off to create your foldie shaped Pasta — a tubular shape with an open center.
  • Boil the Millet Pasta (Foldies)
    Bring water to a rolling boil with a little salt and oil.
    Drop in the foldies shaped pasta. Cook for 4–5 minutes until they float and feel firm yet tender.
    Strain and set aside.
  • Toss and Serve
  • Add the hot Millet pasta (Foldies) to the simmering sauce. Gently fold until coated.
    Serve warm, garnished with sprinkle of cheese of your choice.
Homemade Millet Pasta in Tomato Sauce by Sandhya Riyaz

Pro Tips to make tasty Millet Tomato Pasta

  • Keep the dough soft – A slightly soft dough (not sticky) makes folding and shaping easier, especially with millet flour.
  • Dust with dry flour – Lightly dust millet or wheat flour on the surface and skewer to prevent sticking while shaping.
  • Don’t overcook the pasta – Millet pasta cooks fast; boil for just 4–5 minutes until it floats and feels tender.
  • Rest the dough – A 15–20 minute rest makes the dough smoother and easier to roll without cracks.
  • Make ahead tip – You can shape the foldies in advance and let them air dry for up to 30 minutes before boiling.

Serving Suggestion

  • Serve the Millet Pasta hot, straight from the pan, with extra sauce spooned over the top.

FAQ – Millet Tomato Pasta

Can I make millet pasta without a pasta machine?

Yes! This recipe shows how to make handmade millet pasta without a pasta machine using just a rolling pin and skewer. It’s easy, beginner-friendly, and perfect for traditional-style cooking at home.

What is the best millet flour to use for homemade pasta?

Little millet flour works best because it’s light and neutral in flavor. You can also try foxtail or kodo millet flours, but always combine with wheat or rice flour for easier shaping and cooking.

How long should I cook millet pasta in boiling water?

For handmade millet pasta shapes like Foldies, cook in salted boiling water for 4–5 minutes or until they float and feel tender but firm to the bite.

Can I pair Indian-style tomato sauce with millet pasta?

Absolutely! This Indian tomato sauce for millet pasta is made with onion, garlic, cumin, and chili — a perfect match for the earthy flavor of millets. It adds spice and richness without overpowering the pasta.

How to prevent millet dough pasta from breaking while shaping?

To avoid cracks or breakage while shaping gluten-free or millet pasta dough, keep the dough soft, let it rest, and dust lightly with dry flour. Rolling too thin or skipping rest time may cause tearing.

Is this pasta healthy and gluten-free?

Millet pasta is a healthy, high-fiber option. If made without wheat flour, it’s also naturally gluten-free. For structure, a 50:50 mix of millet and wheat flour is commonly used.

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Sandhya Riyaz

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Tags: from scratchhealthy dinnersIndian fusionmillet recipespasta recipesrevival dishessandyathome originaltomato saucevegetarian
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