85. In addition to the cereals that have already been discussed,
macaroni and foods of a similar nature are entitled to a place in this
Section, because they are made from wheat flour and are therefore truly
cereal products. These foods, which are commonly referred to as ITALIAN
PASTES, originated in Italy. In that country they were made from a
flour called _semolina_, which is derived from a native wheat that is
very hard and contains more protein than is required for the making of
ordinary dough mixtures. Later, when the manufacture of these foods was
taken up in the United States, the flour for them had to be imported
from Italy; but it has since been discovered that flour made from the
variety of wheat called _durum_, which is grown in the spring-wheat
territory of this country, can be used for producing these pastes. In
fact, this kind of flour has proved to be so successful that it now
takes the place of what was formerly imported.
86. To produce the Italian pastes, the wheat, from which the bran has
been removed, is ground into flour. This flour is made into a stiff
dough, which is rolled into sheets and forced over rods, usually of
metal, or made into a mass and forced over rods, and allowed to dry in
the air. When sufficiently dry, the rods are removed, leaving slender
tubes, or sticks, that have holes through the center. Because of the
manufacturing processes involved in the production of these foods for
market, they are higher in price than some cereals, but their value lies
in the fact that they are practically imperishable and are easily
prepared and digested.
87. Italian pastes are of several varieties, chief among which are
_macaroni_, _spaghetti_, and _vermicelli_. Macaroni is the largest in
circumference; spaghetti, a trifle smaller; and vermicelli, very small
and without a hole through the center. These pastes and variations of
them are made from the same dough; therefore, the tests for determining
the quality of one applies to all of them. These tests pertain to their
color, the way in which they break, and the manner in which they cook.
To be right, they should be of an even, creamy color; if they look gray
or are white or streaked with white, they are of inferior quality. When
they are broken into pieces, they should break off perfectly straight;
if they split up lengthwise, they contain weak places due to streaks.
All the varieties should, upon boiling, hold their shape and double in
size; in case they break into pieces and flatten, they are of
poor quality.
88. Since the Italian pastes are made from wheat, their food substances
are similar to those of wheat. As in other wheat products, protein is
found in them in the form of gluten, but, owing to the variety of wheat
used for them, it occurs in greater proportion in these foods than in
most wheat products. In fact, the Italian pastes are so high in protein,
or tissue-building material, that they very readily take the place of
meat. Unlike meat, however, they contain carbohydrates in the form of
wheat starch. They do not contain much fat or mineral salts, though,
being lower in these food substances than many of the other foods made
from wheat.