12th October 1791

In Italy, but particularly in Naples, they make a kind of composition called Maccaroini (sic), which is a considerable part of the good of people and is always a dish at every table in one shape or another.

It is nothing else but flour and water wrought into a paste; which paste is either put into long moulds, with a rod in the middle of them, by which means they are cast as forms of pipes or reads or paste. The composition is dried to a very moderate degree and then it is fit to be used in the kitchen.

The intention of making it hollow is that it may boil sooner. After it is boiled and all of the water is drained from it, the taste of it is worse than insipid; for any taste it has is like tallow or soap. It is put into meat or gravy soup, or mixed up with butter and cheese.