Navy-style macaroni can hardly be called a difficult dish to prepare.
However, if you want your dinner to be truly delicious, there are a few rules you should follow – even if they seem insignificant.
Let's talk about what kind of pasta can be used for navy-style macaroni.
First, a brief excursion into history, namely, into Soviet times. In those years, it was customary to prepare this dish from classic long tubes, the diameter of which is approximately 7 mm, and in the center there is a through hole.
On the shelves of modern stores we can usually find thinner straws, 2-3 mm in diameter.
However, if you try hard, you can find a bukati with a cross-section of 6 mm - although this is a difficult task.
If you are not lucky enough to come across such pasta, you can make navy-style pasta from spaghetti or tagliatelle.
And shorter penne, rigatoni or tortiglioni are also good for this purpose.
One rule applies to all of the listed types: any pasta should be cooked until it reaches al dente.
