{{Short description|Type of pasta}} {{Other uses}} {{Distinguish|macaron|macaroon}} {{Infobox food | name = Macaroni | image = Macaroni2.jpg | alternate_name = ''Maccheroni'' (in Italian) | country = Italy<ref name="country">Maccheroni47473hb, [http://www.maccheroni.it/storia.htm History of Maccheroni] {{Webarchive|url=https://web.archive.org/web/20190602080524/http://www.maccheroni.it/storia.htm |date=2019-06-02 }} (it)</ref> | type = Pasta | main_ingredient = Durum wheat | serving_size = 100 g | calories = 350.5 | protein = 13 | fat = 2 | carbohydrate = 70 }} {{multiple image | align = right | image1 = Elbow macaroni die front.jpg | width1 = 124 | alt1 = Front view of a circular plastic pasta extrusion die with five small tubular openings | image2 = Elbow macaroni die back.jpg | width2 = 124 | alt2 = Rear view of a circular pasta extrusion die showing internal support channels feeding the openings | footer = Elbow macaroni die: front view (left) and rear view (right) }} '''Macaroni''' ({{IPAc-en|ˌ|m|æ|k|ə|ˈ|r|oʊ|n|i}}), known in Italian as '''''maccheroni''''', is a pasta shaped like narrow tubes.<ref name="oxdict">{{cite dictionary | title = macaroni | dictionary = Oxford Dictionaries Online | url = http://oxforddictionaries.com/definition/english/macaroni | archive-url = https://web.archive.org/web/20120718222959/http://oxforddictionaries.com/definition/english/macaroni | archive-date = 18 July 2012 | access-date = 5 February 2026 }}</ref> 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 common curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine.
The word ''macaroni'' is often used synonymously with elbow-shaped macaroni, as it is the variety most often used in macaroni and cheese recipes.<ref>{{Cite web|url=https://sharethepasta.org/pasta-shapes/|title=Pasta Shapes|access-date=2023-08-14|archive-date=2023-08-14|archive-url=https://web.archive.org/web/20230814055749/https://sharethepasta.org/pasta-shapes/|url-status=live}}</ref> In Italy and other countries, the noun ''maccheroni'' can refer to straight, tubular, square-ended ''pasta corta'' ({{literally|short pasta}}) or to long pasta dishes, as in ''maccheroni alla chitarra'', which is prepared with long pasta such as spaghetti. In the United States, federal regulations define three shapes of dried pasta (macaroni, spaghetti, and vermicelli) as falling under the label of "macaroni product".<ref>{{cite web|title=U.S. Code of Federal Regulations, Title 21 Section 139.110: "Macaroni Products."|url=https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-139/subpart-B/section-139.110|access-date=2021-12-02|archive-date=2021-12-07|archive-url=https://web.archive.org/web/20211207035726/https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-139/subpart-B/section-139.110|url-status=live}}</ref>
==Etymology== In Italian, ''maccheroni'' refers to elongated pasta, not necessarily in tubular form.<ref>{{Cite web |url=https://dizionari.corriere.it/dizionario_italiano/M/maccherone.shtml |title=Dizionari - Corriere |access-date=2020-09-27 |archive-date=2020-08-15 |archive-url=https://web.archive.org/web/20200815125349/https://dizionari.corriere.it/dizionario_italiano/M/maccherone.shtml |url-status=live }}</ref> This general meaning is still retained outside Rome and in different languages which borrowed the word.
''Maccheroni'' comes from Italian ''maccheroni'' ({{IPA|it|makkeˈroːni|lang}}), plural form of ''maccherone''. The academic consensus supports the position that the word is derived from the Greek μακαρία (''makaría''),<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dmakari%2Fa μακαρία] {{Webarchive|url=https://web.archive.org/web/20201212145129/http://www.perseus.tufts.edu/hopper/text?doc=Perseus:text:1999.04.0057:entry=makari/a |date=2020-12-12 }}, (def. III), Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus Digital Library</ref> In turn, that comes from μάκαρες (''mákares''), meaning the 'blessed ones, blessed dead', the plural of μάκαρ (''mákar''), which means 'blessed, happy'; μακάριος (''makários'', from μάκαρ (mákar) + -ιος (-''ios'', adjective suffix)) and Μακάριος (''Makários''), 'Makarios' (Latinized form: Macarius), are derived terms.<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dma%2Fkar μάκαρ] {{Webarchive|url=https://web.archive.org/web/20210809194842/https://www.perseus.tufts.edu/hopper/text?doc=Perseus:text:1999.04.0057:entry=ma/kar |date=2021-08-09 }}, Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref><ref>{{Cite web|url=https://www.treccani.it/vocabolario/maccherone|title=maccheróne in Vocabolario - Treccani|website=www.treccani.it}}</ref> The many varieties sometimes differ from each other because of the texture of each pasta: rigatoni and ''tortiglioni'', for example, have ridges down their lengths, while ''chifferi'', ''lumache'', ''lumaconi'', ''pipe'', ''pipette'', etc. refer to elbow-shaped pasta similar to macaroni in North American culture.
However, the Italian linguist G. Alessio argues that the word can have two origins. The first is the Medieval Greek μακαρώνεια (''makarṓneia''), 'dirge' (stated in sec. XIII by James of Bulgaria), which would mean 'funeral meal' and then 'food to serve' during this office (see modern Eastern Thrace's μαχαρωνιά (''makharōniá'')—''macharōnia'' in the sense of 'rice-based dish served at the funeral'), in which case, the term would be composed of the double root of μακάριος (''makários''), 'blessed', and αἰωνίως (''aiōníōs''), 'eternally'.<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dai%29w%2Fnios αἰωνίος] {{Webarchive|url=https://web.archive.org/web/20210925092645/http://www.perseus.tufts.edu/hopper/text?doc=Perseus:text:1999.04.0057:entry=ai)w/nios |date=2021-09-25 }}, Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> The second is the Greek μακαρία (''makaría''), 'barley broth', which would have added the suffix ''-one''.<ref>G. Alessio, "Atti dell'Accademia Pontaniana", t. 8, 1958-59, pp. 261–280</ref>
In his book ''Delizia! The Epic History of Italians and their Food'' (2007), John Dickie instead says that the word macaroni, and its earlier variants such as ''maccheroni'', "comes from ''maccare'', meaning to pound or crush".
The word first appears in English as ''makerouns'' in the 1390 ''The Forme of Cury'', which records the earliest recipe for macaroni and cheese.<ref>{{cite web |author-first1=James L. |author-last1=Matterer |url=http://www.godecookery.com/goderec/grec6.htm |title=Makerouns |publisher=Godecookery.com |access-date=2010-10-20 |archive-date=2018-10-20 |archive-url=https://web.archive.org/web/20181020045722/http://www.godecookery.com/goderec/grec6.htm |url-status=live }}</ref>
==Outside Italy== As is the case with dishes made with other types of pasta, macaroni and cheese is a popular dish and is often made with elbow macaroni. This is called macaroni cheese in the United Kingdom. A similar dish, Älplermagronen, with a base of cream and cheese originated in Switzerland in the 19th century.<ref>{{cite book|url=https://books.google.com/books?id=XIlZuk8IvWcC&pg=PA771|title=Mrs Beeton's Household Management|first1=Isabella|last1=Beeton|first2=Mrs Beeton (Isabella|last2=Mary)|date=27 January 2018|publisher=Wordsworth Editions|isbn=9781840222685|via=Google Books}}</ref><ref>{{cite web|url=https://www.bbc.co.uk/food/recipes/macaronicheese_83521|title=Macaroni cheese|website=BBC Food|access-date=2018-01-27|archive-date=2023-03-08|archive-url=https://web.archive.org/web/20230308003237/https://www.bbc.co.uk/food/recipes/macaronicheese_83521|url-status=live}}</ref> In 7th century Crete, the locals prepared ''makarogia'' (Greek: µακαρώγια), a pasta-like dish, usually spicing it with saffron.<ref name=":4">{{Cite book |last=Koukoules |first=Phaidon I. |url=https://books.google.com/books?id=0VhoAAAAMAAJ |title=Βυζαντινών βίος και πολιτισμός |year=1952 |publisher=Papazisis Publishers |isbn=((9789600201413)) |volume=5 |pages=45 |language=el }}</ref> In Great Britain, particularly Scotland, macaroni cheese is a popular filling for pies, often consumed as a takeaway food or at football grounds.<ref>{{Cite web |last=Andy Morton |title=Pittodrie Pie takes silver at 2023 World Scotch Pie Championships |url=https://www.pressandjournal.co.uk/fp/lifestyle/food-and-drink/5312677/pittodrie-pie-silver-medal-at-2023-world-scotch-pie/ |access-date=2023-02-08 |website=Press and Journal |date=24 January 2023 |language=en-GB |archive-date=2023-02-08 |archive-url=https://web.archive.org/web/20230208145737/https://www.pressandjournal.co.uk/fp/lifestyle/food-and-drink/5312677/pittodrie-pie-silver-medal-at-2023-world-scotch-pie/ |url-status=live }}</ref> A sweet macaroni, known as macaroni pudding, containing milk and sugar (and rather similar to a rice pudding), was also popular with the British during the Victorian era.<ref>{{Cite book|url=https://books.google.com/books?id=nb0UDAAAQBAJ&q=Mrs+Beeton%E2%80%99s+Book+of+Household+Management+macaroni+pudding&pg=PA272|title=Mrs Beeton's Book of Household Management: Abridged Edition|last1=Beeton|first1=Isabella|last2=Humble|first2=Nicola|date=2008-06-12|publisher=Oxford University Press|isbn=9780199536337|language=en }}</ref> A popular canned variety is still manufactured by Ambrosia and sold in UK supermarkets.<ref>{{cite web |url=https://www.ambrosia.co.uk/products/ambrosia-macaroni-400g/ |title=Macaroni |website=ambrosia.co.uk |access-date=29 April 2020 }}</ref>
In areas with large populations open to Western cultural influence such as Hong Kong, Macao, Malaysia, and Singapore, the local Chinese have adopted macaroni as an ingredient for Chinese-style Western cuisine. In Hong Kong's ''cha chaan teng'' ('tea restaurants') and Southeast Asia's ''kopi tiam'' ('coffee shops'), macaroni is cooked in water and then rinsed to remove 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.<ref>[https://www.nbcnews.com/id/wbna16440507 AP, Explore the world of Canto-Western cuisine], January 8, 2007</ref> Macaroni has also been incorporated into Malay Malaysian cuisine, where it is stir-fried akin to mee goreng using Asian seasoning similar to said noodle dish (i.e. shallots, oyster sauce, and chili paste).<ref>{{Cite web|url=https://myresipi.com/recipes/makaroni-goreng-baik-punya|title=Makaroni goreng baik punya|date=18 October 2008|website=MyResipi.com|language=ms|access-date=9 April 2020|archive-date=1 May 2019|archive-url=https://web.archive.org/web/20190501175548/http://myresipi.com/recipes/makaroni-goreng-baik-punya|url-status=live}}</ref>
==See also== {{Portal|Italy|Food}} * List of pasta * Macaroni art
==References== {{Reflist}}
==External links== {{Commons category}} {{Wiktionary|macaroni}} * [https://law.justia.com/cfr/title21/21-2.0.1.1.24.html 21 C.F.R. Part 139—Macaroni and Noodle Products]
{{Pasta}} {{Authority control}}
Category:Types of pasta Category:Neapolitan cuisine