Cooked macaroni

Cooked macaroni is a type of short, tubular, cylindrical pasta, very popular in Mediterranean cuisine and especially in traditional Italian dishes. Its al dente texture and its ability to absorb sauces make it ideal for a wide variety of recipes, from cold salads to gratins and stews.

The origin of macaroni dates back to Italy, where it has been an essential part of the cuisine for centuries. It is traditionally made with durum wheat semolina and water, and once cooked to the right point, it is versatile and easy to combine with multiple ingredients.

In terms of properties, cooked macaroni is an excellent source of complex carbohydrates, which provide sustained energy. It also provides small amounts of protein and fiber, especially if whole grain versions are used. Its low fat content makes it a balanced option within a varied diet.

In different Latin American countries, cooked macaroni may have various names, although the term "macaroni" is widely recognized. However, it is also known as coditos (Mexico, Cuba), codos (Colombia, Venezuela), pasta corta or simply pasta. These variants are important for identifying this ingredient in different regional recipes.