In ancient China, kitchens were equipped with a built-in pasta maker station called a 'mian gong'. This station was used to make various types of noodles, such as wheat noodles, rice noodles, and egg noodles. The Chinese were skilled in the art of noodle-making, and the built-in pasta maker station made the process more efficient. The station consisted of a large wooden board with a rolling pin attached to it. The cook would roll out the dough on the board and then cut it into thin strips using a sharp knife. The noodles were then cooked and served in soups or stir-fried dishes.
