Vermicelli and Macaroni for Soup
Ingredients
Directions
Soak and rinse
Pour boiling water over the vermicelli or macaroni.
Add a pinch of salt and cover.
Let it stand for 15 minutes.
Drain and rinse with cold water.
Finish in the soup
Drain again and 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
- Provides the starchy body and chewy texture that makes the soup substantial.
The step that matters
Rinse with cold water after soaking. Cold water stops the pasta from continuing to cook and washes off surface starch, so the strands stay separate and do not turn gummy in the soup.
“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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