ingredient information
Macaroni Product
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Macaroni is a kind of moderately-extended, machine-made dry pasta. Much shorter than spaghetti, and hollow, macaroni does not contain eggs. Though home machines exist that can make macaroni noodles, macaroni is usually made commercially. Macaroni is a borrowing of the Italian word maccherone and its plural maccheroni. Its etymology is debatable. Some scholars consider it related to Greek µa?a??a (makaria), a kind of barley broth[1][2]. Others think it comes from Italian ammaccare, "to bruise or crush" (referring to the crushing of the wheat to make the pasta), which comes, in turn, from Latin macerare[3], meaning 1) to soak in liquid, to soften, or 2) to torment, to mortify, to distress (the term also giving us the English macerate). In English-speaking countries, the name macaroni is customarily given to a specific shape of pasta (i.e. small pasta tubes cut into short pieces). In the U.S. and the United Kingdom, this pasta is often prepared by cooking it with a sauce made from cheddar cheese; the resulting dish is called macaroni and cheese. In Hong Kong, the local Chinese have adopted macaroni as an ingredient in the Hong Kong-style Western cuisine. In the territory's Cha chaan tengs, macaroni is cooked in water and then washed of starch, and served in clear broth with ham or frankfurter sausages, peas, black mushrooms, and optionally eggs reminiscent of noodle soup dishes. This is often a course for breakfast or light lunch fare.