Manufacture of the Macaroni
Ingredients
Directions
Make the dough
Mix semolina with water to form a stiff dough using a mixing machine.
Knead the dough in a machine with heavy iron rollers.
Roll the dough into long thin sheets and shape into rolls about 1 foot in diameter and 3 feet long.
Shape and dry
Press the dough through a perforated plate to create long, hollow tubes about ⅛ inch in diameter.
Spread the macaroni on trays, cut into desired lengths, and place in racks to dry at 70°F (21°C) for 7 to 10 days.
Once dried, pack the macaroni for use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Semolina
- Forms the structure of the dough, giving the dried macaroni its firm, chewy body.
- Water
- Hydrates the semolina so its proteins and starches bind into a stiff, workable dough.
The step that matters
Drying the macaroni slowly. Drying at a steady, cool temperature over several days lets moisture leave gradually, which helps prevent cracking and keeps the pasta firm and stable for storage.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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