There are two different macaroni cooking methods.

Filtering
It is the most frequently used method. Depending on the quantity of macaroni to be boiled, 8-10 fold of water is used. In order to prevent adhesion, at least one soup spoon of salt, 2 soup spoon of oil or butter is added to one package of macaroni of 500 grams. The macaroni is released to the boiling water. In order to obtain the scent and taste wanted, garlic, bay leaf, basil, various spices, tarragon, dill, coriander or onion can be added to the boiling water. In order to prevent adhesion of the macaroni, it has to be mixed once in a while with a wooden spoon after being released to the water. Cover of the cooker should not be closed, and no metal spoon should be used. In general the cooking time is 10-12 minutes. According to Italian style cooking, boiling for 9-10 minutes is enough in order for the macaroni to be fresh. The macaroni cooked is filtered and washed with warm water. The macaroni should never be washed with cold water. The filtered macaroni is heated at mild temperature by adding some oil, salt and pepper. It is served by adding the pre-prepared sauce. If macaroni salad is being prepared, it is not necessary to heat the macaroni again.

Brewing
It is a method used for prevention of loss of vitamin values of the macaroni especially when cooking a vitamined macaroni. For one package of macaroni of 500 grams, water of 1,5 liters is boiled. The macaroni released to the boiling water is cooked by brewing until they boil down. In order to prevent adhesion of the macaroni, it has to be mixed once in a while with a wooden spoon after being released to the water. Cover of the cooker should not be closed, and no metal spoon should be used. 2 glasses of warm water is poured onto the cooked macaroni, it is rinsed off, and it is made fresh. Then it is filtered. It is heated at mild temperature by adding some oil, salt and pepper. It is served by adding the pre-prepared sauce.