In ancient India, kitchens were equipped with a built-in pasta maker station called a 'sev sancha'. This station was used to make a type of pasta known as 'sev', which are thin, crispy noodles made from chickpea flour. The sev sancha consisted of a cylindrical container with a nozzle at the bottom. The cook would fill the container with the dough and then press it through the nozzle, creating thin strands of sev. The sev would then be deep-fried until crispy and served as a snack or topping for various dishes. The built-in pasta maker station in the ancient Indian kitchen allowed for easy and efficient sev production.
