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.
Maccheroni
pasta
