Grain|Pasta | Vegetarian Vegan

Wheat Elbow Macaroni

Triticum aestivum Allergens: Wheat|Gluten
Wheat Elbow Macaroni

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Italian|American
  • Seasonality Year-Round
  • Source Durum Wheat Semolina

The Forktionary Angle

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Definition

Small, curved, tubular pasta made from durum wheat, commonly used in dishes like macaroni and cheese or pasta salads.

Sensory Profile

TasteNeutral, Starchy
TextureFirm (al dente), Chewy, Smooth
AromaMild, Grainy
AcidityLow

Technical Metrics

Nutrition Facts

Per 56g
Calories370 kcal
Total Fat1.5g
Saturated Fat0.3g
Trans Fat0g
Cholesterol0mg
Protein13g
Total Carbohydrate75g
Dietary Fiber3g
Total Sugars3g
Calcium20mg
Iron2mg
Potassium200mg

Chef’s Secret

For creamy macaroni and cheese, undercook the pasta slightly and finish cooking it in the cheese sauce to allow it to absorb maximum flavor.

Substitutions

Best Match

Ditalini

1:1

Small, tubular pasta, excellent for soups and 'mac and cheese' consistency.

Small Shell Pasta (Conchiglie)

1:1

Similar size and sauce-holding capability, good for salads and casseroles.

Penne (cut short)

1:1

Can be chopped to mimic size. Offers a firmer bite, good for hearty sauces.

Orzo

1:1

Rice-shaped pasta, suitable for soups and side dishes, but different texture.

Buying Guide

Look for 100% durum wheat semolina for best texture. Check whole wheat options.

Flavor Pairings

Cheese Sauce Tomato Sauce Pesto Vegetables Ground Meat