Explanatory notes
… vegetable juice or purées, eggs, milk, gluten, diastases, vitamins, colouring matter, flavouring). The doughs are then … into specific predetermined shapes (such as tubes, strips, filaments, cockleshells, beads, granules, stars, … oil is sometimes added. These forms often give rise to the names of the finished products (e.g., macaroni, tagliatelle, …