Grocery
Small Elbow Pasta
What it is
This is a type of short, curved pasta, often called elbow macaroni. It is made from durum wheat semolina and water. The small size and curved shape make it ideal for holding sauces and for use in various dishes. It cooks relatively quickly and has a tender texture when prepared properly. It is a staple in many kitchens for its versatility and familiar shape.
How people cook with it
Small elbow pasta is a versatile ingredient that can be used in a wide array of dishes, from comforting classics to quick weeknight meals.
- Macaroni and cheese
- Pasta salads
- Soups and stews
- Baked pasta dishes
To cook small elbow pasta, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta well, reserving some of the cooking water if you plan to use it to loosen your sauce. Toss immediately with your favorite sauce or add it to your prepared dish.
How it differs from similar foods
Compared to larger elbow macaroni, small elbow pasta has a more delicate texture and cooks slightly faster. Its smaller size makes it excellent for absorbing thinner sauces and for use in dishes where a more uniform bite is desired, such as in pasta salads or baked casseroles.
Who it is for
Home cooks looking for a reliable and adaptable pasta shape for family meals and everyday cooking.
How to keep the rest
Store any unused cooked pasta in an airtight container in the refrigerator for up to 3 days. For uncooked pasta, keep it in its original packaging in a cool, dry place away from direct sunlight to maintain freshness.