296 THE BOOK OF WHEAT 



so that it falls under the rim of the approaching wheel, thus 

 guaranteeing an even kneading* of the whole amount of 

 semolina measured out." 



There are also other mechanical methods of mixing the 

 dough. A small quantity of saffron is added to give a yellow 

 color. After mixing, the dough is placed in a cylinder with 

 a perforated bottom, through which the product is forced 

 by means of a piston. The strings of paste are cut to the 

 proper length as they issue, and are then thrown over reed 

 poles to dry. In two hours they will dry sufficiently in sun- 

 light, but if the weather is unfavorable longer time is required 

 in sheltered terraces. When slightly dry, they are cellared 

 in damp underground vaults for at least 12 hours. By this 

 time the dough is moist and pliable again, and the poles 

 are carried to storehouses which are open on all sides, but 

 shaded from above. Here the strings hang from 8 to 20 

 days, according to the dryness of the weather. This gives 

 them a horn-like toughness which prevents breaking from 

 rough handling. In winter, the drying rooms are kept at a 

 temperature of about 70 F. Thousands of reed poles bend- 

 ing under the weight of the yellow strings of macaroni cover 

 the housetops, the courtyards, the narrow streets, and the 

 hillsides of the little suburban towns about Naples. Mats 

 spread upon the ground are covered with many kinds of 

 short-shaped " pastas." If the holes in the iron plate through 

 which the dough is forced are very small, vermicelli is formed. 

 A still smaller and finer sort is called fedelini. When the holes 

 are larger and have a conical blade inserted, tube macaroni 

 is formed. Paste rolled thin and cut in various shapes is 

 called Italian paste. 



In producing the various kinds of pastes, there is a very 

 slight difference in the amount of water needed. Vermicelli 

 requires a little less than any other form. To meet compe- 

 tition and changes in public taste, eggs are kneaded into the 

 paste, rice flour, corn flour and potato flour are introduced, 

 and the juices of carrots, turnips, cauliflower and cabbage 

 are mixed with the paste. So much is mixed with the semolina 

 that the macaroni consists of wheat to the extent of only 

 1 U. S. Dept. Agr., Bu. Plant Indus., Bui. 20, p. 25. 



