makaron

Makaron is a staple food made from dough typically composed of durum wheat semolina or flour, mixed with water, and sometimes eggs. It is formed into a variety of shapes and either dried for long-term storage or used fresh. In many languages, makaron refers broadly to pasta.

Most makaron is made from durum wheat, which gives a firm texture when cooked. Dried makaron can be stored for extended periods and is typically sold in long-lasting form. Fresh makaron contains eggs and has a lighter, more tender bite. Variants exist from gluten-free ingredients such as corn, rice, or legume flours.

Shapes range from long forms such as spaghetti and fettuccine to short forms like penne, fusilli, and shells, as well as sheets for lasagna or filled pasta such as ravioli and tortellini. Cooking involves boiling in salted water until al dente; sauces and toppings accompany the pasta, from tomato-based sauces to creamy or olive oil–based preparations.

Production methods include extrusion through dies and drawing; drying times and temperatures vary by region and whether the pasta is bronze-cut or smooth-cut. Industrial production enables mass production and global distribution, with quality variations tied to ingredients and processing.

Makaron originates in the Mediterranean and spread widely across Europe and beyond. It plays a central role in many cuisines, with regional preparations and sauces influencing shape, size, and cooking time. In Poland and other Central and Eastern European cuisines, makaron is a common staple prepared in numerous ways with meat, vegetables, and dairy sauces.