Macaroni, spaghetti, and vermicelli are made from wheaten flour, rich in gluten, moistened to a stiff dough with water, and forced through small apertures in an iron plate by means of a screw press. Various Italian pastes are made from the same mixture. Macaroni is manufactured to some extent in this country, but the best comes from Italy, Lagana and Pejero being the favorite brands. When macaroni is colored, it is done by the use of saffron, not by eggs as is generally supposed. The only egg macaroni is manufactured in strips, and comes from Minneapolis.
Was this article helpful?