Macaroni

Macaroni (/ˌmækəˈroʊni/, Italian: maccheroni) is dry pasta shaped like narrow tubes.[2] Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion. The curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine.

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Macaroni

Alternative names	Maccheroni (single maccherone)
Type	Pasta
Place of origin	Ancient Greece, Italy[1]
Main ingredients	Durum wheat
Food energy (per 100 g serving)	350.5 kcal (1467 kJ)
Nutritional value (per 100 g serving)	Protein 13 g Fat 1.5 g Carbohydrate 75 g
Cookbook: Macaroni   Media: Macaroni

Elbow macaroni die: front view (left), and rear view (right)

The word "macaroni" is often used synonymously with elbow-shaped macaroni, as it is the variety most often used in macaroni and cheese recipes.[3] In Italy and other countries, the noun maccheroni can refer to straight, tubular, square-ended pasta corta ("short-length pasta") or to long pasta dishes, as in maccheroni alla chitarra and frittata di maccheroni, which are prepared with long pasta like spaghetti. In the United States, federal regulations define three different shapes of dried pasta, such as spaghetti, as a "macaroni product".[4]