To Choose Maccaroni and Other Italian Pastes

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
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success · extracted 15 days ago
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Instructions (7)
  1. Select Naples maccaroni for the table, as its large and somewhat thin pipes are preferred over Genoa maccaroni, which is smaller but more substantial and better suited for timbales.
  2. Macaroncini, though small like a straw, requires significant boiling to become soft.
  3. Celery-maccaroni is made large and ornamental, in short lengths, and is used by professional cooks as a crust or case for forcemeat or other expensive preparations.
  4. Ring or cut maccaroni is another form of Italian paste available at good foreign warehouses.
  5. All these pastes should have a yellowish tint, not white, indicating superior quality.
  6. Ensure pastes are fresh, as old pastes develop an unpleasant flavor.
  7. Naples vermicelli, which is larger than other varieties, can be prepared like maccaroni and is often preferred for serving in soup.
Original Text
TO CHOOSE MACCARONI AND OTHER ITALIAN PASTES. The Naples maccaroni, of which the pipes are large, and somewhat thin, should be selected for the table in preference to the Genoa, which is less in size, but more substantial, and better suited to the formation of the various fanciful timbales[138] for which it is usually chosen. We have inserted here no receipts for these, because unless very skilfully prepared they are sure to fail, and they are not in much request in this country, unless it be at the tables of the aristocracy, for which they are prepared by efficient cooks. Of the ribbon maccaroni (or lazanges) we have given particulars in the pages which follow. The macaroncini, though not much larger than a straw, requires much boiling for its size, to render it soft. The celery-maccaroni is made very large and of an ornamental form, but in short lengths. It is used by “professed” cooks as a sort of crust or case for quenelle-forcemeat, or other expensive preparations of the 391same nature. The ring or cut maccaroni is another form given to the Italian paste: it may be had at almost any good foreign warehouse. 138.  For an explanation of the term timbale, the reader is referred to the glossary at the commencement of this volume. All these pastes should be of a yellowish tint (by no means white as one sees them when they are of inferior quality); they should also be quite fresh, as they contract a most unpleasant flavour from being too long stored. The Naples vermicelli, which is much larger than any other, may be dressed like maccaroni: by many persons it is also preferred to the smaller varieties for serving in soup.
Notes
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