Pan-Fried Elbow Macaroni
A quick, practical recipe for a tasty dish—or for rescuing leftover pasta. Frying the macaroni in butter gives it an appetizing flavor and a light golden crust, and makes a great base to round out with sauces, salads, or even jam. You can prepare not just elbows this way but any medium-sized pasta—shells, rotini, and cavatelli all work well.
MariaS
Recipe author
Pan-Fried Elbow Macaroni
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
1 g
Fats 22 %
2 g
Carbohydrates 67 %
6 g
42 kcal
GI:
0
/
100
/
0
- Bring the salted water to a boil (you can add herbs to the water at this point). Add the macaroni. Once it returns to a boil, lower the heat and cook the macaroni according to the package directions (6–10 minutes)—it's best to leave it slightly underdone.
- Drain the cooked macaroni in a colander and let the water run off. Return it to the pot and add half a tablespoon of butter. Don't cover it; let it sit for 10 minutes so the excess moisture evaporates.
- Then heat the rest of the butter in a skillet (you can add a few of your favorite spices to the butter). Add the cooled macaroni and fry over high heat, stirring occasionally, until browned to your liking.
- Serve the macaroni hot, with a sauce, grated cheese, or a fresh vegetable salad.
- You don't have to cook pasta specially for frying—you can use up leftovers, say from the night before. Either way, add butter after boiling so the macaroni doesn't stick together.
Caloric content of the products possible in the composition of the dish
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pasta Horns - 329 kcal/100g
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