Macaroni: A dry pasta
Also known as macaroni, maccheroni is perhaps one of the most
popular pasta styles in the world. In Europe and North America, pasta
products such as maccheroni are generally produced exclusively from
durum wheat.
Maccheroni are popular foods in many countries because they are
versatile, natural, and wholesome, and they are made using a relatively
simple manufacturing process. Durum wheat semolina is the best and most
common ingredient used in maccheroni as it contains high-quality gluten
in high concentration and has the right particle size, attributes
important for optimum processing, storage, and cooking of maccheroni.
Maccheroni is commonly used in baked pasta dishes, soups, or tossed with cheese or vegetable sauces.
The term ‘maccheroni,’ which is currently referred to as a long type of
pasta, is found in the documents of Roman writers since the first
centuries ‘after Christ.’ However, both the Etruscans and the Romans
baked their noodles in an oven, so boiled pasta had yet to be born in
Italy.
The yeast protein holds the texture of macaroni together, reduces the
amount of soluble solids lost during cooking, and increases lysine,
vitamin, and protein content.
