makaroni

Mak aroni refers to a pasta shape consisting of short, hollow tubes with a curved exterior, commonly known in English as elbow macaroni. It is typically made from durum wheat semolina and water and is produced by extruding the dough through a die to form the curved tubes, usually about 2 to 3 millimeters in diameter and 2 to 3 centimeters long. Dried makaroni are a staple in many cuisines and are used in a variety of dishes.

Historically, macaroni originated in Italy, where various shapes and sizes evolved over centuries. The elbow form gained prominence with the rise of industrial pasta production in the 19th and 20th centuries, making it widely available internationally. The term makaroni is used in several languages to refer to pasta in general or to the elbow shape specifically; in English, macaroni often denotes the elbow variant and the dish macaroni and cheese.

Production and varieties: The standard makaroni is dried and made with durum wheat semolina, water, and sometimes trace amounts of salt. Whole-wheat, enriched, or egg-containing versions exist, and many other short, tube-like shapes are similar in use. The product is sold in plain form or as fortified varieties and has a long shelf life when kept dry.

Culinary use: makaroni is commonly paired with cheese sauces, tomato-based sauces, cream-based sauces, or meat sauces. It is central to dishes such as macaroni and cheese in North America and is also used in baked casseroles and pasta salads around the world. Nutrition varies with preparation; dried makaroni provides carbohydrates with modest protein and minimal fat, and it contains gluten, making it unsuitable for those with gluten intolerance unless made with alternative flours.