Publisher's Synopsis
Excerpt from Manufacture of Semolina and Macaroni
As this is an elementary discussion of the matter, I venture to observe that our own homely dish of noodles could be traced back to the Italian macaroni. The difference between the two is that the mac. Aroni is manufactured from coarse hard-wheat ?our, or semolina, in making which the manufacturer attempts to remove the outer husk and break up the grains so as to secure granules rounded and glazed instead of the impalpable powder of which ordinary ?our consists. Macaroni (which I shall frequently use as a generic term covering all the manufactured products of semolina) is, strictly speaking, appli cable onlv to the long, hollow tubes of dry food paste. This paste consists merely of semolina and water kneaded together; and it is converted into hundreds of forms, sometimes inelegantly referred to in English as edible pastes, or in French as pates alimentaires.
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