Macaroni, Rice, Gniocchi, Etc.
Ingredients
Directions
Bring a generous amount of water to a boil in a large saucepan.
Add a sufficient amount of coarse sea salt to the boiling water.
Add the macaroni and stir occasionally.
Prepare some additional boiling water nearby.
When the macaroni is cooked to perfection, add ½ cup of the boiling water to stop the cooking.
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
- Macaroni
- Forms the main starchy body of the dish, cooking until tender while absorbing water.
The step that matters
Stopping the cooking with boiling water. Pasta keeps cooking from its residual heat after draining, so adding boiling water at the right moment helps hold it at the desired tenderness rather than letting it soften further.
“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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