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Also Known as
Elbow Shaped Pasta
Macaroni is a hollow extruded elbow shaped pasta product which comes in a variety of sizes and lengths. This versatile and diverse pasta shape has a wide range of uses, from soups to casseroles, and it is very popular with young people in many parts of the world.
Most macaroni is commercially produced, since a tubular pasta shape is difficult to make at home. The majority of macaroni is made with Durum wheat, a hard wheat which creates chewy, resilient pasta, and macaroni does not usually include egg.
Boil plenty of water in a large pan with 1 tsp of salt and 1 tsp of oil. Add the macaroni to the boiling water and cook uncovered, stirring occasionally and gently until the macaroni is tender. Cooking time may vary with the size and the thickness of the macaroni. Immediately drain the cooked macaroni into a sieve or a colander. Transfer to a bowl of cold water to refresh it. Drain again and keep aside. If the macaroni is not to be used immediately, add 1 tbsp of oil to it and toss it.
How to Select
Many markets sell a wide range of macaroni products. In addition to being available in a plain form, macaroni pasta is sometimes flavored with various ingredients for special uses. It can also be made from rice flour, spelt flour, or other types of grain flours, for people who want to experiment with some pasta variations. If possible, try to obtain macaroni made with Durum wheat, since the pasta will hold up better through the cooking process. Choose a well branded and confirm on the manufacturing as well as the expiry date.
" The hollow shape of macaroni pasta makes it ideal for serving with a range of sauces.
" Tubular pasta can hold up to heavy sauces like dishes with chunks of vegetables and it can also hold thinner, more watery sauces.
" Macaroni pasta is also used in baked dishes like casseroles; macaroni and cheese, cold salads is a popular form of macaroni
" Soups and stews can also employ macaroni pasta as a filler and to create additional texture.
How to Store
Store it, unopened, in a cool, dry cupboard for six to eight months or as per the expiry date. Dried, fresh, and cooked pasta need to be stored in different ways. Fresh pasta will keep for 1-2 days in the refrigerator and can also be frozen. Cooked pasta will keep for 3-5 days in the fridge or freezer. When refrigerating or freezing cooked pasta, be sure it is stored in a well sealed container so that it does not absorb any odours.
" Macaroni is a good supply of fiber and intricate carbohydrates which gives vitamins, minerals and energy.
" Some of the ingredients used in making the low carbohydrate pastas are soy products, wheat gluten, egg whites, rice flour, and salt. The low-carb products are also higher in protein and fiber than regular pasta.
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