Macaroni
Short, hollow dried pasta that holds thick sauces and gratins well.
What it offers and why to use it
Macaroni is short, hollow pasta, usually made from durum wheat semolina. Its tube shape holds tomato, cheese and chunky sauces and works particularly well in baked dishes.
Mild wheat flavour with a firm bite when cooked al dente.
From shopping to cooking
Choose
Choose a well-sealed pack with a recent best-before date and contents that are dry, clean and free from insects, damp or rancid odours.
Store
Keep tightly closed in a cool, dry, dark cupboard. Once cooked or opened where applicable, refrigerate and use promptly.
Prepare
Boil in plenty of salted water until al dente, then finish briefly in the sauce or combine with sauce before baking.
How to make the most of it
Good pairings
Pairs well with olive oil, garlic, tomato, vegetables, pulses, herbs, spices and savoury sauces.
How to substitute it
Penne, rigatoni or another short tubular pasta can be used; adjust cooking time to the pack instructions.
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