Maccheroni pasta is produced from durum wheat which makes it thick and elastic. Typical maccheroni does not include eggs and is rather mass-produced in factories than at home, mainly due to the difficulty of tubular shape.

The name “macaroni” comes from the Italian “maccheroni” which not only determines the specific tubular pasta but is a general term for many types of hollow pasta like penne or ziti as well. Macaroni is often eaten with cheese sauce.