Macaroni
(Les Macaronis, Maccheroni, Maccherone, Pasta Secca, Elbow Macaroni)
This is a dry, short variety of pasta made with durum wheat and water. In northern Italy, it usually refers to an extruded type of pasta with a tubular shape, a categorization that has been accepted in most other parts of the world as well. However, in the rest of Italy, the term macaroni can also signify numerous other types of pasta of varying size and shape.
In the past, the Italian word maccheroni was a generic name used to refer to all varieties of dry pasta, a category known today as pasta secca. The origin of macaroni is often traced to Naples, and it is believed to be an authentic Italian invention influenced by Arabian tradition.
The word macaroni is thought to be a derivation of the Greek word makaria, signifying food made from barley, or the Arab maccare, which means ‘to knead’. Read more
Although it is not known exactly when macaroni was invented, and the etymology of the name is vague, a certain fact is that it was originally a food item enjoyed exclusively by the privileged aristocracy until the 18th century, by which time it had become a staple ingredient enjoyed by all classes.
Macaroni might come in different forms and sizes, but the term usually refers to pasta varieties resembling narrow tubes. In Italy, the preferred variety is long and straight, while the Americans predominantly use the curved type, popularly called ‘elbow pasta’.
In some Slavic countries – Russia in particular – the word macaroni is still used today to refer to all types of pasta. Macaroni is used in an array of dishes, and is usually combined with sauces based on meat, vegetables, or cheese, the most popular being the omnipresent tomato sauce.
It can also be added to soups or casseroles, but undoubtedly the best-known dish incorporating macaroni is the world famous mac and cheese.
Best Macaroni
