TUBULAR PASTA/MACARONI COOKING METHOD/RISOTTO STYLE

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PL.ADVISE IF I CAN COOK PENNE OR SHORT ELBOW MACARONI USING RISOTTO STYLE OF ADDING SMALL AMOUNTS OF WATER GRADUALLY INSTEAD OF BOILING LARGE AMOUNTS OF WATER. WHAT RATIO OF STOCK/WATER TO PASTA SHOULD I BE USING AND HOW LONG TO COOK?IF POSSIBLE, CAN YOU PLEASE EMAIL YOUR ANSWER :[email protected] THANK YOU FOR YOUR KIND INTEREST

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@yazdypatel,

I've read about using less water with pasta but I'm not sure I saved the link. I'll post back if I did save it. We might or might not have had a thread about that here in the past, or discussed it in one of the pasta threads.

I don't think that was so much about risotto style but using way less water in general - but I don't remember for sure.

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@ossobuco,

I found a link for risotto type pasta from my pasta file -

http://www.nytimes.com/2009/12/02/dining/021mrex.html?_r=0

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TUBULAR PASTA/MACARONI COOKING METHOD/RISOTTO STYLE

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