( Originally Published 1926 )
302 Q. How is macaroni made?
A. High-grade macaroni is made from the gluten part of durum wheat or of spring wheat. This gluten, also known as semolina and as farina, is produced from the choicest and most nutritious part of the wheat kernel. After the gluten is sifted it is then mixed with water in a dough mixer. The well mixed dough is then transferred to a circular kneading machine where it is kneaded until it is smooth texture and possesses a certain resiliency.
The dough is now ready to form into macaroni. This is done by forcing the dough under hydraulic pressure (something like 5,000 pounds to the square inch) through a cylinder with a bronze die at the bottom. The die is full of holes, about quarter of an inch in diameter, and each hole has a small pin in the center, which is attached to two sides of the hole. The pin forms the hole in the macaroni and divides the dough as it passes through, but before the dough reaches the end of the hole the divided parts come together and remain so, making a perfect tube.
The macaroni is then cut into proper lengths and is taken to the curing rooms where it takes from two to five days to dry. After the curing process the goods are ready for packing.
303 Q. What is the Government standard regarding macaroni and kindred products?
A. The Government standards define macaroni and kindred products as made from the semolina of hard wheat and containing not more than 13½ per cent of moisture. Products made from flour or from a mixture of flour and semolina may not be labeled "macaroni" or "spaghetti," but should be labeled "flour macaroni" or "flour spaghetti," etc., as the case may be.
304 Q. Are the imported macaroni products in any way superior to the macaroni products made in the United States?
A. No. The feeling that they were superior prevailed years ago when practically all of the macaroni products produced in the United States were produced from flour made from ordinary wheat. Today all of the high-grade macaroni products made in the United States are made from the semolina of durum or of hard spring wheat. It takes the finest quality macaroni made in Europe to come up to the high-grade macaroni produced in the clean and modern American factories. The United States is now not only able to grow all the durum and hard spring wheat needed for making its own macaroni products, but is exporting large quantities to Italy and France, where it is used for making macaroni and other kindred products. The imported macaroni is no longer preferred to the domestic macaroni.
305 Q. Are Noodles supposed to always contain eggs?
A. Yes. Noodles must contain not less than 5 per cent by weight of the solids of the whole, sound egg, exclusive of the shell, in order to be labeled "Noodles." If noodles do not contain eggs, or.contain less than 5 per cent, they must be labeled "Plain Noodles," or "Water Noodles."
306 Q. Are there artificially colored macaroni products?
A. The artificial coloring of macaroni products is prohibited by law.