Waterbury evening Democrat., 1906-03-20
MACARONI IN MANY FORMS.
Sixty Kinds From Naples-The Clean
 Kind From Genoa.

About 10000 boxes of Neapol- titan macaroni will be imported into the United States this year. This is the macaroni most used by both na- tive Americans and Italians residents, not because it is the best, but be- cause it is the cheapest imported and because it comes in the greatest va riety of forms.
 There are fully six forms of Ne apolitan macaroni, Native Americans know and use only few of these, Italian residents most of the three score The niceties of macaroni eat ing are really sealed mystery to most Americans.
 The Italian residents use in winter and spring the pastina or small paste, in forms suitable for mixing with soup. In hot weather they use more commonly the pasta lunga. All the year round they use the forms known as spaghetti, macaroncelli and per- ciatelli.
 The soup pastes are not only in the familiar alphabetic form, but in q dozen others, as anchors, stars, lit- tie seeds and the like. The retailer has but indicate his wish to the fac tory and supply the perforated plate in order to get any new or strange form made. The shell like soup paste called chiglie is made by hand in Italy, but it sells for very little more than the machine made forms.
 Neapolitan macaroni is dried in the sun, as any one knows who has seen it hanging in the dust of busy streets in Italy and even in New York. Now, the Genovese paste is dried upon shallow shelves in big airy rooms. This accounts in part for the higher price of the Geuoyese macaroni.
 Most we'll to do Italians prefe.' the Genoverse to the Neapolitan paste, but the mass even of northern ltali- ans prefer the Neapolitan. The total importation of Genoyese macaroni is hardly one-twentieth of the Neaooli- tan importation.
 There are perhaps forty different forms of Genovese paste, but it Is best known as white. yellow (which is colored and slightly favored with saffron). and the paste with egg, which is also somewhat yellow. The chief forms are like those best known among the Neapolitan forms, but there is a thin, almost hair like paste made in Genoa which differs from any Neapolitan paste
 SIcilian paste is not much import s,l and is used mainly by native Americans save in regions where here is a large SicilIan colony. It ,OTnes mostly in paper packages. and ia the forms known specifically as spaghetti and nacaToni. though there ire many forms like those Of the Nszuoiitan- sieiiian paste is not % cheap as the NezpoIitan and not so -ood as the Genovese.
 Tuscan paste Is little known to na-
 i've Americans though it has a great -eputation in Italy for special pur- losss and is the most expensive made. IL is mostly small paste like hat used in soups Tuscan paste for the sick is put up in packages of from nine ounces to two pounds.
 That made from the hest wheat of northern Italy is held to be more del- .czts and nOurishing than that made in other parts of Italy Gluten paste iz a Tuscan product made specially for persons of weak digestion or de- fcfeat nourishment-
 There is also double gluten Tus- -sa paste much used by dyspeptics and consumptives. and there Is a special sheIl-Iike form that Is much 1-ized above the chfgIie of Naples
 - --e-z1 ueste retzils in this