In ancient Mesopotamia, kitchens were equipped with a built-in pasta maker station called a 'sikaru'. This station was used to make a type of pasta known as 'sikaru noodles', which were long, thin strands made from barley flour. The sikaru station consisted of a large wooden board where the cook would roll out the dough and then cut it into thin strips. The noodles were then cooked in boiling water and served with various sauces and toppings. The built-in pasta maker station in the ancient Mesopotamian kitchen allowed for efficient pasta production and added diversity to their culinary repertoire.
