0.25 cup (about 28 g) macaroni, broken into 1/2-inch (1.25 cm) pieces
1 Salt, to taste
1 Pepper, to taste
Instructions
1. Bring a pot of salted water to a full rolling boil. Add the macaroni pieces and cook 8-10 minutes, until the pasta is fully tender with no firm core when bitten through.
2. Drain the cooked macaroni thoroughly in a colander.
3. In a medium saucepan, heat 1 quart (960 ml) of brown soup stock over medium heat until it reaches a full boil — small rapid bubbles across the entire surface.
4. Add the drained macaroni to the boiling stock. Season with salt and pepper to taste. Reduce heat and serve immediately. Spaghetti or other Italian pasta may be substituted for the macaroni.
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