Sqwertz wrote:
> On Tue, 05 Jul 2011 23:49:23 -0400, Jean B. wrote:
>
>> Well, because it is dead here, and because I do like to post these
>> things for future reference, here is a little factoid from an old
>> (1903) cookbook I was perusing:
>>
>> 12 sticks of macaroni = 1/4 lb
>>
>> Now, wouldn't folks here like to start posting, or I might be
>> forced to type up a recipe or something. :-) Shoulda kept items
>> with no hits on goo*le out for this purpose.
>
> So what gives macaroni it's curl in the first place? Is there some
> sort of "drag" formed into the sides of one of the brass extruders?
> Why is Chefboyardee Beefaroni(tm) the only hollow tubular straight
> macaroni available? I've never seen it dried, or in sticks.
>
> Bucatini are too thick in the pasta and not enough airspace, IMO. Why
> can't we (I?) get straight macaroni which is "hollower" than bucatini?
>
> -sw

Ah, I am not an expert on pasta. But maybe someone here is.

--
Jean B.