| Macaroni is a product of wheat prepared from | | | | while the inferior article is smooth, soft, |
| a hard, clean, glutenous grain. The grain is | | | | breaks easily, becomes moldy with keeping. |
| ground into a meal called semolina, from | | | | Inferior macaroni contains a large percentage |
| which the bran is excluded. This is made into | | | | of starch, and but a small amount of gluten. |
| a tasty dough by mixing with hot water in the | | | | When put into hot water, it assumes a white, |
| proportion of two thirds semolina to one | | | | pasty appearance, and splits in cooking. Good |
| third water. The dough after being thoroughly | | | | macaroni when put into hot water absorbs a |
| mixed is put into a shallow vat and kneaded | | | | portion of the water, swells to nearly double |
| and rolled by machinery. When well rolled, it | | | | its size, but perfectly retains its shape. It |
| is made to assume varying shapes by being | | | | contains a much smaller amount of gluten. |
| forced by a powerful plunger through the | | | | |
| perforated head of strong steel or iron | | | | Do not wash macaroni. Break into pieces of |
| cylinders arranged above a fire, so that the | | | | convenient size if it is long. Always put to |
| dough is partially baked as it issues from | | | | cook in boiling liquid, taking care to have |
| the holes. It is afterwards hung over rods or | | | | plenty of water in the saucepan (as it |
| laid upon frames covered with cloth, and | | | | absorbs a large quantity), and cook until |
| dried. It is called by different names | | | | tender. The length of time required may vary |
| according to its shape. If in the shape of | | | | from twenty minutes, if fresh, to one hour if |
| large, hollow cylinders, it is macaroni; if | | | | stale. When tender, turn into a colander and |
| smaller in diameter, it is spaghetti; if | | | | drain, and pour cold water through it to |
| fine, vermicelli; if the paste is cut into | | | | prevent the tubes from sticking together. The |
| fancy patterns, it is termed pasta d'Italia. | | | | fluid used for cooking may be water, milk, or |
| Macaroni was formerly made only in Italy, but | | | | a mixture of both; also soup stock, tomato |
| at present is manufactured to a considerable | | | | juice, or any preferred liquid. |
| extent in the United States. | | | | |
| | | | Macaroni serves as an important adjunct to |
| Good macaroni will keep in good condition for | | | | the making of various soups, and also forms |
| a long time. It is rough, elastic, and hard; | | | | the basis of other palatable dishes. |