Ingredients For homemade, soft-or durum-wheat flour, water, and often eggs and other ingredients. For factory made, durum-wheat flour and water or eggs.
How Made Generic term for various types of pasta, both fresh and dry, which are boiled in abundant salted water or in broth.
Also Known As No alternative names.
How Served As pastasciutta or in broth, depending on size.
The story of maccherone on the Italian peninsula has followed tortuous paths that have not yet been fully charted. Today, the term generically indicates a dry pasta of various sizes made with durum-wheat flour and water. But in the south, the word maccheroni is used for some types of fresh pasta and, even more often, for any dry pasta, long or short, from penne or spaghetti to bucatini. In the north, once dominated by rice and polenta, the word maccheroni is the name of a specific type of pasta, usually tubular, short, and curvilinear, like conchiglie.
