Dry pasta (elbow macaroni or small shells)

Description

Dry pasta (elbow macaroni or small shells) has a neutral, slightly wheaty flavor and a uniform, golden color; when cooked al dente, it retains a firm texture, and the small shapes hold sauces well. Depending on the type, it is usually made from durum wheat semolina, providing mainly carbohydrates as a quick source of energy, a moderate amount of protein, and little fat, while whole grain versions also offer fiber and B-group micronutrients, which support the feeling of fullness and proper metabolic functions. In the kitchen, elbow macaroni and small shells work well in soups, pasta salads, casseroles, and dishes with thick sauces that cling well to their shape. They should be stored in a dry, cool place in an airtight container, away from moisture and odors; dry pasta has a long shelf life, but it is best to use it within a few months for optimal quality.