250 g of Tiburón macaroni (what we used to call Codito in Cuba) or Penne type.
A pot of water with a pinch of salt is placed on the stove, and once it reaches a boil, the macaroni is added and cooked as we normally do when preparing pasta. This dish can be easily made using leftover macaroni that has been cooked without sauce and stored in the refrigerator after a previous meal.
Once cooked, we drain them thoroughly and spread them out on a large tray or plate, making sure they are separated from one another so that they dry properly. We can place them on baking paper or directly on the tray.
Take them out into the sun and let them dry for one day or more, depending on the weather. If you live in Europe, for instance, you can only do this during the summer because they need to dry thoroughly. They won’t dry on rainy days or in the winter. It’s advisable to bring the tray inside at night and take it back out the next day. They should be dried to the point where they appear raw, just as they come in their original packaging.
Once dried, you can keep them in well-sealed glass jars in the pantry, where they won't spoil, allowing you to fry them whenever you like.
To fry them, heat frying oil in a pot or pan. It is important that the oil is very hot because the macaroni is already cooked, and when it hits the oil, it will expand and pop quickly, so you’ll need to take them out in a couple of minutes or less. Therefore, it's advisable to fry them in small batches so you can remove them as soon as they are golden brown.
Transfer to a plate lined with paper towels to absorb the grease. Wait for them to cool down and sprinkle a little salt on top.
Serve.
You won't tire of explaining how to make this healthy snack that only Cubans know about and that you can serve at gatherings, parties, and snacks for all ages.
And when was the last time you ate them?