Macaroni
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- one can do
- Water
- one-third oz. per quart
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Under this head are included all tubular pastes from Spaghetti, the size of which is not larger than thick vermicelli, to canneloni, the bore of which is one-half in.
- in diameter.
- All these pastes are cooked in boiling water, salted to the extent of one-third oz.
- per quart.
- Macaroni, like other pastes of a similar nature, should not be cooled.
- The most one can do, if the cooking has to be stopped at a given moment, is to pour a little cold water into the saucepan and then to take it off the fire.
Plating
Cookware for this recipe
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Saucepan