Pour the water into a large pot and add several pinches of salt. Put the lid on the pot and turn the burner to high. Heat the water until it begins to boil and steam escapes from under the lid. To make a single serving, heat 2 to 3 quarts (1.9 to 2.3 liters) of water and reduce the amount of elbow macaroni between 1/2 cup to 1 cup (42 to 84 g). Use a spoon to stir the noodles so they don't clump together as they cook. The water will stop bubbling right after you add the noodles. Keep the lid off the pot and heat the noodles over high heat. The water should start to bubble vigorously. Stir the noodles occasionally and cook the elbow macaroni until it's al dente. This should take 7 minutes. If you want softer noodles, cook them for 1 more minute. Turn off the burner and set a colander in the sink. Carefully pour the noodles into the colander so the water drains. Use the noodles while they're still hot. If you want to make the noodles ahead of time, refrigerate them in an airtight container for 3 to 4 days. Reheat the noodles in your favorite sauce or casserole.
اغلي 3.5 إلى 5.5 لتر من المياه المالحة. صبي عبوة من المعكرونة المقوسة الجافة بوزن 450 جرام. اتركي المياه حتى تغلي مرة أخرى واطهي المعكرونة لمدة 7 إلى 8 دقائق. صفي المعكرونة.