On Wed, 6 Jul 2011 01:07:02 -0500, 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?


Try Maestri Pastai (also sold as Gragnano), they offer a long ziti,
mezzanini, mezze candele, penne candela, and candele lunghe. I am sure
there are other Italian pasta manufacturers that offer these long,
hollow pastas, but this was the first I was able to find.