A general name for the pastes which are made into various shapes and sizes, as spaghetti, linguini, vermicelli, etc.
pasta in the form of slender tubes
A flour paste drawn into long tubes and dried. Before using it the thick brittle straws should be cooked in fast boiling salted water and drained.
Dried and shaped doughs made from a mixture of ground semolina and water. Although Italians use "macaroni" as a generic term for pasta, it is often used in North America as the name for either curved or straight tube-shaped pastas.
U.S. pasta industry's generic term for any dried, wheat pasta product; means dried pasta tubes of assorted sizes like elbow macaroni
Macaroni is any narrow tube pasta
A noodle made from semolina and water. Most are tube-shaped, but twists and ribbons are available too. Popular tube shapes are: elbow (short, curved), mostaccioli (large, diagonally cut), rigatoni (short, grooved), ziti (long, thin).
Hollow short pasta shapes. There are many versions varying in size and length. Plain and egg macaroni are both available.
Pasta in the form of tubes or in various other shapes, often baked with cheese, ground meat, etc.
1. Dried pasta made from a dough of wheat flour and water. 2. In the United States, specifically, short elbow-shaped tubes of pasta.
are curved, elbow-shaped tubes of pasta, sold in a variety of small and medium sizes. For other types of pasta, see angel hair, armoniche, bucatini, cannelloni, cannoli shells, cappelletti, conchiglie, farfalle, fedelini, fettuccine, fusilli, garganelli, gemelli, gnocchi, lasagne, linguine, mezzelune, orecchiette, orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti, tagliarini, tagliatelle, and tortellini.
Macaroni is typically machine-made dry commercial pasta, used in contrast to fresh pasta made at home or in small local businesses. Macaroni technically must not contain eggs. Although usually commercially made, some more advanced home machines do allow for the fresh creation of macaroni pasta noodles.