When purchasing noodles for a main dish, plan for two ounces of noodles per person,
although hearty eaters may prefer four ounces. Two ounces of uncooked noodles (about 1-1/4) yields about 1-1/4 cups cooked noodles.
It's easy to cook perfect noodles; here's how:
For each pound (16 oz.) of noodles:
*   A range of cooking times is usually provided on each package to
accommodate personal preference; the first cooking time provided in
the cooking range is for firm noodles, the second cooking time is for softer
- Heat 5 quarts of water and 1 tablespoon salt to a rolling boil.
- Gradually stir in noodles; return to boiling.
- Boil, uncovered according to recommended time on package*, stirring occasionally. For best results, DO NOT OVERCOOK.
- Drain well. Toss immediately with sauce or coat with 1 tablespoon butter or margarine, if desired.
Cooking it right for package sizes other than 16 oz.:
|8 to 10 oz. noodles
||1 1/2 teaspoons
|6 oz. noodles
|3 1/2 to 5 oz. noodles
|3 oz. or less noodles
|| 1/2 teaspoon
Cook It Right Tips:
- Cooking noodles in plenty of water helps ensure perfect noodles every time. Use an 8-quart pot to heat 4 to 6 quarts of water. There's no need to add oil; if plenty of water is used, noodles won't stick together.
- Heat water to a rolling boil before adding noodles. Add noodles gradually so that water maintains a boil. Begin timing noodles (according to package directions) as soon as water returns to boiling. Cook on high heat at a rolling boil throughout the entire cooking time.
- It's best to add salt to noodles cooking water shortly before it comes to a boil. Salt adds flavor and ensures firm (not sitcky) noodles.
- There's no need to rinse noodles after cooking unless they will be used in
cold salads or if you plan to store it in the refrigerator.
- Whether you use homemade or prepared sauces, plan on 1/2 cup of red sauce or 1/4 cup white sauce per
two-ounce serving of noodles.
- To re-heat cooked noodles, place several portions in a metal colander and immerse in pot of boiling water for on (1) minute. Drain and serve as desired. Or, microwave single servings of cooked pasta. Place on microwave-safe plate, cover with sauce, then plastic wrap. Microwave 30 to 60 seconds.
- For baked dishes like macaroni and cheese or tuna noodle casserole, reduce
pasta cooking time by one-third.
Store uncooked pasta in a tightly sealed package or container
in a cool, dry place. Store and use non-egg pasta
for up to three years and egg pasta up to two years. The age of the noodles can be determined by reading the date coding information on our packages.
Cooked noodles can be refrigerated. Toss each pound of cooked noodles with
one tablespoon vegetable oil -- refrigerate covered for three to four days.
For best quality, refrigerate noodles and sauce in separate containers.
Yes you can!   Many casserole-style noodle dishes can be prepared ahead of time and frozen.
- Prepare recipe as directed, but do not bake.
- Freeze up to 2 months.
- Thaw in refrigerator overnight before baking. Bake according to recipe directions, adding 5 minutes to oven time.
- Dishes made with no-fat cheese and some creamy dishes do not freeze well.
- Most broth-based noodle soups freeze well.
Everyone loves noodles in homemade soup! We are often asked whether noodles should be boiled separately and added to soup or cooked right in with the broth. Either way is acceptable. Keep in mind that if noodles are cooked in with soup broth, a cloudier (not clear) broth will result. For many hearty soups this is not important.
If cooking noodles in broth, be sure to start with an extra amount of broth, since uncooked noodles will absorb liquid and make a thicker soup. Most noodles absorb about 25% of the liquid in which they cook.
Soup makes a great leftover, but noodles continue to absorb broth as they stand. One advantage of cooking noodles separately is that you can store broth and noodles in separate containers in the refrigerator, then heat together when ready to serve.
Copyright © 1999 New World Pasta Company