Macaroni noodles

Macaroni noodles are a type of short, tubular pasta, typically made from durum wheat semolina and water. Their hollow tube shape and small size make them ideal for a wide variety of recipes, from stews and soups to salads and dishes with sauce, as they absorb flavors well and have a firm texture when cooked al dente.

The origin of macaroni noodles is linked to Italian tradition, where similar forms of tubular pasta are very popular, although in Latin America they have been adapted and are very frequently used in home cooking. They are a staple ingredient in many culinary cultures due to their versatility and quick cooking time.

Among their properties, macaroni noodles are a good source of complex carbohydrates, essential for providing energy. Furthermore, when made with durum wheat semolina, they have a moderate glycemic index, allowing for a sustained energy supply. They are low in fat and, depending on the recipe, can be complemented with proteins and vegetables to create a balanced dish.

In Hispanic America, macaroni noodles have different synonyms depending on the country, such as codito, codo, macarroncito, or simply macarrón. These terms refer to the same type of short, hollow pasta, recognized for its characteristic shape and versatility in the kitchen.