a kind of wheaten paste formed into long slender tubes, used in this country with cheese, and in soups, &c. It is a favourite dish with all classes in Naples, and a great many live on it almost exclusively. The flour, after being mixed with water, is kneaded by heavy wooden blocks, and then, when sufficiently tough, is forced through a number of holes so fashioned that it comes out in a tubular shape. The largest tubes are called macaroni, the smaller vermicelli, and the smallest fettucini. After being properly boiled, it is taken out of the vessel, drained, saturated with gravy, and sprinkled with grated cheese. The poor, however, use it without condiment. The best macaroni is to be found at Naples.