Vermicelli and Macaroni for Soup
Ingredients
Directions
Prepare
Pour boiling water over the vermicelli or macaroni in a bowl.
Add a pinch of salt, cover, and let it stand for 15 minutes.
Drain the pasta and rinse with cold water.
Finish in the soup
Drain again and let it simmer in the soup for 5 minutes, allowing more time for macaroni than for vermicelli.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Vermicelli or macaroni
- Forms the body of the soup and turns tender as it absorbs the broth.
- Boiling water
- Softens the dry pasta so it begins to cook before it reaches the soup.
The step that matters
Simmering the pasta in the soup. Pasta keeps absorbing liquid and softening while it simmers, so it can turn mushy if left too long. Macaroni is thicker than vermicelli and needs more time, so checking for tenderness matters.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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