Excellent post, The only things I would add are that, not only where eggs different in the 18th century but wheat was also different. Also, the thicker a dried noodle is the longer it takes to cook. 18th century pasta was nothing like Kraft Mac-N-Cheese noodles. In the winter I make homemade pasta 1-3 times a week. You haven't lived until you've had your favorite pasta made fresh.