In ancient Egypt, kitchens were equipped with a built-in pasta maker station called a 'khaibit'. This station was used to make a type of pasta known as 'lamb's wool pasta'. The khaibit station consisted of a large stone or clay surface where the cook would roll out the pasta dough. The dough was then cut into thin strips and cooked in boiling water. The cooked pasta was often served with a variety of sauces and toppings. The built-in pasta maker station in the ancient Egyptian kitchen allowed for efficient pasta preparation and added versatility to their cuisine.
