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Classic
Cook Books
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page 17
15
SPAGHETTI OR MACARONI WITH BUTTER AND CHEESE
(Pasta al burro e formaggio)
This is the simplest form in which the spaghetti may be served, and it is
generally reserved for the thickest paste. The spaghetti are to be boiled until
tender in salted water, taking care to remove them when tender, and not cooked
until they lose form. They should not be put into the water until this is at a
boiling point.
Take as much macaroni as will half fill the dish in which it is to be served.
Break into pieces two and a half to three inches long if you so desire. The
Italians leave them unbroken, but their skill in turning them around the fork
and eating them is not the privilege of everybody. Put the macaroni into salted
boiling water, and boil twelve to fifteen minutes, or until the macaroni is
perfectly soft. Stir frequently to prevent the macaroni from adhering to the
bottom. Turn it into a colander to drain; then put it into a pudding-dish with a
generous quantity of butter and grated cheese. If more cheese is liked, it can
be brought to the table so that the guests can help themselves to it.
The macaroni called "Mezzani" which is a name designating size, not quality, is
the preferable kind for macaroni dishes made with butter and cheese.
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