This is a postscript to my article “Passionate about Pasta” and in answer to a food writer I rate highly.
The word has caused much discussion over the centuries. Is it Greek? Is it Latin? I investigated and began with Larousse as I usually do. According to them the word comes from the Italian maccherone, meaning fine paste. I know it as a dry, usually machine made pasta, shorter than rigatoni and hollow, containing no eggs. Some great food scholars have tried to relate it to the Greek word, makaria (a barley broth) and some to the Italian ammaccare, “to bruise or crush” as when wheat is crushed to make pasta, bread or flour – and which comes from the Latin macerare. Herewith an excerpt from the Etymonline website:
1599, from southern It. dialect maccaroni (It. maccheroni), pl. of *maccarone, possibly from maccare “bruise, batter, crush,” of unknown origin, or from late Gk. makaria “food made from barley.” Used after c.1764 to mean “fop, dandy” (the “Yankee Doodle” reference) because it was an exotic dish at a time when certain young men who had traveled the continent were affecting Fr. and It. fashions and accents. There is said to have been a Macaroni Club in Britain, which was the immediate source of the term.
1611, form of verse consisting of vernacular words in a Latin context with Latin endings; applied loosely to verse in which two or more languages are jumbled together; from Mod.L. macaronicus (coined 1517 by Teofilo Folengo), from It. dial. maccarone (see macaroni), in allusion to the mixture of words in the verse: “quoddam pulmentum farina, caseo, botiro compaginatum, grossum, rude, et rusticanum” [Folengo].
At the end I read some more and looked at the meanings of the words, when they were used, what they were used for and whether or when the words themselves had gone into disuse. The only logical, unemotional conclusion one can draw is that the maccheroni we know today is a pasta that that originated in Italy. Sorry to the Greeks, I did give it a bash, but our beaten paste beats your soup.