Pasta Perfection
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 263. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- To make 2 1/2 cups of cooked elbow macaroni or shell macaroni, use 1 cup (4 ounces) of uncooked packaged elbow or shell macaroni.
- To make 3 cups of cooked noodles, use 3 cups (4 ounces) of uncooked packaged medium noodles.
- To make 2 cups of cooked spaghetti, use 4 ounces of uncooked spaghetti. (Held together in a bunch, 4 ounces of 10-inch-long spaghetti has about a 1-inch diameter.)
- To eat spaghetti or other long pasta, catch a few strands on a fork; then, with the tines rested against a large spoon, twist the fork to wrap up the pasta. Or, with the tines rested against the plate, twirl the fork and the pasta together.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Pasta and Sauce" by Tim Patterson; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/72248790@N00/2333458635. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.