makarony

Makárony, commonly anglicized as macaroni, refers to a family of small, hollow, curved tube-shaped pastas. It is typically made from durum wheat semolina and water, though whole-grain and gluten-free variants exist. The shape is designed to hold sauces and cheese in its hollow interior, making it a versatile ingredient in a variety of dishes.

In Italian usage, maccheroni denotes a broad category of extruded pasta shapes. In English, macaroni often refers specifically to elbow-shaped pasta, while related shapes such as penne, rigatoni, and ziti are part of the same pasta family but are considered distinct shapes.

Production involves mixing semolina with water to form dough, which is then extruded through dies to create the desired shapes and cut to length. The pasta is dried under controlled conditions to preserve texture and flavor. Some producers bronze-cut the dough to achieve a rough surface that holds sauces more effectively.

Makárony are used in numerous dishes. They are central to macaroni and cheese, baked pasta casseroles, and many tomato- or cream-based sauces. They are also common in pasta salads and soups. Cooking times vary by size, thickness, and desired tenderness but typically range from about 6 to 12 minutes for al dente results.

Nutritional profiles vary by brand and variant. Dry macaroni generally provides around 350 calories per 100 grams, with roughly 12–13 grams of protein, about 70 grams of carbohydrate, and low fat; whole-grain versions offer higher fiber. Fortification with vitamins and minerals is common in some countries.