Large scale pasta production in 1767

A Frenchman, Paul-Jacques Malouin (1701-1778) wrote a detailed (over 300 pages) book Description et détails des arts du meunier: du vermicelier et du boulenger - about the pasta maker and baker - with marvelous images.  The hard manual labor was eased somewhat by rotating a pole connected by rope to the pasta press bar and by jumping up and down on a pole to knead the dough (similar to 1638 biscuit break).

Pasta press and iron plates 1767

Jefferson's version c1789

1911 version

Kneading the pasta dough 1767

Biscuit brake/break 1638

Milling the grain

Biscuit brake image with more information from Ivan Day post.

More posts on macaroni HERE

Paul-Jacques Malouin’s Description et détails des arts du meunier: du vermicelier et du boulenger; avec une historire abrégée de la boulengerie & un dictionnaire de ces arts. France: 1767 HERE
 
©2019 Patricia Bixler Reber
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