In his book Delizia! The Epic History of Italians and their Food (2007), John Dickie instead says that the word macaroni, and its earlier variants like maccheroni, "comes from maccare, meaning to pound or crush." The second is the Greek μακαρία ( makaría) "barley broth", which would have added the suffix -one. XIII by James of Bulgaria), which would mean "funeral meal" and then "food to serve" during this office (see modern Eastern Thrace's μαχαρωνιά ( makharōniá) - macharōnia in the sense of "rice-based dish served at the funeral"), in which case, the term would be composed of the double root of μακάριος ( makários) "blessed" and αἰωνίως ( aiōníōs) "eternally". The first is the Medieval Greek μακαρώνεια ( makarṓneia) " dirge" (stated in sec. Alessio argues that the word can have two origins. In turn, that comes from μάκαρες ( mákares) meaning the "blessed ones, blessed dead", the plural of μάκαρ ( mákar) which means "blessed, happy" μακάριος ( makários, from μάκαρ (mákar) + -ιος (- ios, adjective suffix)) and Μακάριος ( Makários) " Makarios (Latinized form: Macarius") are derived terms. The academic consensus supports that the word is derived from the Greek μακαρία ( makaría), a kind of barley broth which was served to commemorate the dead. However, the product as well as the name derive from the ancient Greek "Macaria". refer to elbow-shaped pasta similar to macaroni in North American culture. The many varieties sometimes differ from each other because of the texture of each pasta: rigatoni and tortiglioni, for example, have ridges down their lengths, while chifferi, lumache, lumaconi, pipe, pipette, etc. Maccheroni comes from Italian maccheroni, plural form of maccherone. In Brazilian Portuguese, Estonian, Greek, Iranian, Russian, Ukrainian, and other Slavic languages, as well as Arabic, Turkish, Kazakh, Azerbaijani, Uzbek, Kyrgyz, and other Turkic languages and some Italian-American dialects the word was adapted as a generic term for all varieties of pasta. This general meaning is still retained outside Rome and in different languages which borrowed the word. In Italian, maccheroni refers to elongated pasta, not necessarily in tubular form. In the United States, federal regulations define three different shapes of dried pasta, such as spaghetti, as a "macaroni product". In Italy and other countries, the noun maccheroni can refer to straight, tubular, square-ended pasta corta ("short-length pasta") or to long pasta dishes, as in maccheroni alla chitarra and frittata di maccheroni, which are prepared with long pasta like spaghetti. The word "macaroni" is often used synonymously with elbow-shaped macaroni, as it is the variety most often used in macaroni and cheese recipes. The curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine. Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion. Made with durum wheat, macaroni is commonly cut in short lengths curved macaroni may be referred to as elbow macaroni. Macaroni ( / ˌ m æ k ə ˈ r oʊ n i/, Italian: maccheroni) is dry pasta shaped like narrow tubes. Elbow macaroni die: front view (left), and rear view (right)
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