MACARONI

is a dough of fine wheat flour, made into a tubular or pipe form, of the thickne of goose-quills, which was first prepared in Italy, and introduced into commerce under the name of Italian or Genoese paste. The wheat for this purpose must be ground into a coarse flour, called gruau or semoule , by the French, by means of a pair of light mill-stones, placed at a somewhat greater distance than usual. This semoule is the substance employed for making the dough. For the mode of manufacturing it into pipes, see Vermicelli .