In ancient Japan, kitchens were equipped with a built-in pasta maker station called a 'udon-ki'. This station was used to make udon noodles, a thick and chewy type of pasta made from wheat flour. The udon-ki consisted of a large wooden board where the cook would knead the dough and then roll it out using a rolling pin. The dough was then cut into thick strips and cooked in boiling water. Udon noodles were a popular dish in ancient Japan and are still enjoyed today. The built-in pasta maker station in the ancient Japanese kitchen allowed for efficient udon noodle production.
