Macaroni

Macaroni (also called pasta macaroni or simply macarone) is a type of pasta made from durum wheat flour mixed with water. Its defining characteristic is that each piece is a small, hollow tube, usually curved. Unlike long pasta such as spaghetti, it consists of small pieces that are boiled in water until soft.

The word comes from Italian "maccheroni". Pasta is central to Italian cuisine, but macaroni and other pasta varieties became widespread globally during the nineteenth and twentieth centuries, particularly after the development of industrial manufacturing and machinery that made it possible to produce durable dried pasta that could be transported over long distances.

What it is made of and how it is made

Commercially produced dried pasta is usually made from durum wheat (known as semolina) mixed with water until a stiff dough forms. This dough is then forced through equipment with small openings (a die) that shapes it into the characteristic hollow tubes, after which it is cut and dried. The hollow interior allows heat and sauce to reach inside, which shortens cooking time.

How it is eaten

Macaroni is boiled in water until tender but still firm. It is then drained and dressed with sauce, meat, fish, vegetables, or cheese. In English-speaking countries, "macaroni and cheese" is common, consisting of macaroni mixed with melted cheese. In the Middle East and North Africa, there are pasta dishes baked in an oven with cheese or meat sauce.

Somalia

In Somalia, pasta—of which macaroni is a type—is a common household and restaurant dish, connected to the historical relationship between Italy and southern Somalia. It is typically served with meat sauce made from beef or goat, seasoned with spices, lime juice, and salad; some prepare it with bananas.