Small Elbow Semolina Pasta
The little curved tube that holds cheese sauce like it was designed for the job. It was.
What It Is
Elbow macaroni is one of the oldest pasta shapes still in everyday use, and the small size is the classic American choice for macaroni and cheese, pasta salad, and minestrone. Made from durum wheat semolina, which is harder and higher in protein than all-purpose flour, it cooks up firm and holds its shape after draining without going soft or sticky.
Semolina pasta has a faintly golden color and a mild, wheaty flavor that stays out of the way of whatever sauce or dressing surrounds it. The small elbow in particular is at home in thick, chunky soups, where a bigger shape would crowd the bowl.
What To Do
Boil in well-salted water, about four quarts of water and a tablespoon of salt per pound of pasta, for seven to eight minutes if you want it firm, nine if you want it softer. Taste it before you drain it. For pasta salad, rinse it under cold water right after draining to stop the cooking and keep the pieces from clumping.
Store dry pasta in a sealed container away from light and moisture and it will keep for a couple of years without any loss in quality. One pound cooks up to about five cups, enough for a full pot of mac and cheese or a big pasta salad for a crowd.
