Elbow Macaroni

Dry pasta keeps 2+ years in a cool, dark pantry. Once cooked, refrigerate in an airtight container up to 5 days or freeze up to 2 months. Toss with a small amount of oil to prevent sticking.

Values for dry pasta. Cooked pasta is approximately 1/3 the calories per 100g due to water absorption.

Use 4-6 quarts of well-salted boiling water per pound of pasta to prevent sticking and ensure even cooking

Cook to al dente (usually 7-9 minutes) for best texture; it will soften further if baked in a casserole

Reserve 1 cup of pasta cooking water before draining; the starchy water helps sauces cling to the pasta

Rinse only if using in cold pasta salad; otherwise, keep the starch to help sauce adhere

Cheese sauces (mac and cheese)

Creamy casseroles and baked dishes

Cold pasta salads with mayonnaise or vinaigrette

Tomato-based sauces

Soups and minestrone

Ground meat and bolognese

Adding oil to the cooking water (it prevents sauce from sticking to the pasta)

Not using enough water, causing pasta to clump and cook unevenly

Overcooking until mushy, especially for baked dishes where pasta cooks further

Rinsing after cooking when making hot dishes, which removes helpful starch