of the Renaissance to allow the machines to quickly mass-produce pasta, including shapes like elbow macaroni, rigatoni and tagliatelle.
Stiff pasta doughs made from semolina could be worked in large quantities by machines in volumes not possible by manual production. These doughs were then extruded through bronze “dies” that yielded the style of pasta familiar today. Bronze was hard enough to be durable but soft enough to be easily worked using pre-Industrial Revolution technologies.made the process of extruding noodles even more efficient.
The earliest Italian immigrants to America came from the northern regions of the peninsula, but their overall numbers were small. Thewas established in Brooklyn in 1848, and by the time of the Civil War, macaroni, as it was mostly called then, was fairly common on American tables. Though Italian noodles were called macaroni, they were most often some form of flat noodle, like fettuccine.