The best maccaroni in Italy is made with a particular sort of flour
called Semola, in Naples : but in almost every shop a different sort of flour
is commonly used; for, provided the flour be of a good quality, & not ground
extremely fine, it will always do very well. a paste is made with flour,
water & less yeast than is used for making bread. this paste is then put,
by little at a time, vir. about 5. or 6. tb each time into a round iron box ABC.
the under part of which is perforated with holes, through
which the paste, when pressed by the screw DEF, comes out,
and forms the Maccaroni g.g.g. which, when sufficienlty long, are
cut & spread to dry. the screw is turned by a lever inserted into
the hole K, of which there are 4. or 6. it is evident that on turning
the screw one way, the cylindrical part F. which fits the iron box
or mortar perfectly well, must press upon the paste and must force
it out of the holes. LIM is a strong wooden frame, properly fast-
ened to the wall, floor, and cieling of the room.
N.O. is a figure on a larger scale of some of the holes in the
iron plate, where all the black is solid, and the rest open.
the real plate has a great many holes, and is screwed to
the box or mortar : or rather there is a set of plates which
may be changed at will, with holes of different shapes & sizes
for the different sorts of Maccaroni.