StepsMethod
- 1 Bring 4 to 6 quarts (3. 8 to 5. 7 liters) of salted water to a boil. Fill a large pot with water, then sprinkle in a generous amount of salt. Close the pot’s lid and set the burner to high. Heat the water until steam appears from under the lid and it starts to boil. [1] Heat 2 to 3 quarts (1 pint) of the mixture for one serving. 9 to 2. 3 liters) of water, and cut the elbow macaroni into half to cups (42 to 84 g) portions.
- 2 Add a package of 16-ounce (454-gram) dry elbow macaroni noodles and stir. To prevent the noodles from clumping together while they cook, stir them with a spoon. [2] The instant you add the noodles, the water will stop bubbling. Advertisement .
- 3. Re-boil the water and cook the noodles for seven to eight minutes. Remove the pot’s lid and turn the heat to high to reheat the noodles. The water should start to bubble vigorously. Cook the elbow macaroni until al dente, stirring the noodles every once in a while. This should take 7 minutes. Give the noodles one more minute to cook if you want them softer. [3] .
- 4 Drain the noodles. Put a colander in the sink and turn off the burner. Pour the noodles into the colander carefully so that the water drains. Use the noodles while theyre still hot. [4] If you wish to prepare the noodles in advance, store them in the refrigerator for three to four days in an airtight container. Reheat the noodles in your favorite sauce or casserole.
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COOKING YOUR PASTA1
Heat four to six quarts of water to a rolling boil and season with salt. 2.
Add contents of package to boiling water. Stir gently. 3
Return to a boil. Boil uncovered for seven minutes, stirring occasionally, to achieve the perfect “al dente” pasta. For more tender pasta, boil an additional 1 minute. 4.
Remove from heat. Drain well. 5
Serve immediately with your favorite Barilla sauce.
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Making Elbow Macaroni Simmered in Milk
- 1 Combine the milk and water. Fill a large pot on the stove with 2 1/2 cups (590 ml) of milk and 1/4 cup (60 ml) of water. [5] Scoop out one serving by halving the quantity of noodles, water, and milk. For this recipe, low-fat milk works well, but whole milk will result in creamier pasta.
- 2 Bring the liquids to a boil over medium heat. Continue heating the liquids until they start to bubble vigorously without covering the pot. [6] Refrain from heating the liquids on high heat to prevent the milk from scorching on the pot’s bottom.
- 3 Reduce the heat and stir in the elbow macaroni. Lower the heat to a low setting and add 2 cups (168 g) of elbow macaroni noodles. [7] .
- 4 Simmer the noodles for 20 minutes. Remove the pot’s lid and simmer the noodles until they reach your desired level of softness. To keep the noodles from burning or clumping, stir them every few minutes. [8] Whenever the liquid level appears low, add 1/4 cup (60 ml) of milk if the liquid evaporates.
- 5 Drain the noodles. Determine whether you want to drain the hot milk or use it in your recipe. To preserve the milk, place a sizable bowl in the sink and cover it with a colander or strainer. Do not set a bowl beneath the colander if you do not wish to save the milk. Carefully pour the cooked noodles into the colander. [9] .
- 6 Use the cooked elbow noodles. Put the heated elbow noodles in an airtight container or use them right away in your recipe. Keep the noodles cold and consume them in three or four days. [10] If you want to use the hot milk, think about adding shredded cheese and thickening it with a roux. For a quick macaroni and cheese, toss the noodles into this straightforward cheese sauce.
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