Macaroni?

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.

 

We make noodles for soup on a regular basis with nothing more than eggs flour and a pinch of salt. Yum.

I make a stiff dough, roll it thin with a rolling pin and cut it to strips with a knife or pizza roller.

 

Cant beat home made Noodles

 

You guys are gonna get me in trouble with the missus....

LD

 

Protip (literally; Alton Brown did this on Good Eats): Use the ironing board with the cover removed to lay out and cut the lengthy dough.

 

But you can beat the eggs that go into them.

 

That's using your "noodle".

 

I don't know, but the Rev War song, "and called it macaroni", Yankee Doodle, I always wondered that, too!

 

Vermicelli has always interested me - the name literally means "little worm".
When I was much younger, about 65 years ago, we had an Italian woman living next door. Monday's, without fail, she would have rack upon rack filled with drying pasta. Some were fat and wide, some thin and skinny, but she would always make her pasta on Mondays, and by Sunday evening was out of it again.
I did ask her why she made pasta, instead of buying at the store - she replied that when she made it, she knew WHAT was in the pasta, and if she bought it, would have to wonder.
Cooked "macaroni" many times on Boy Scout camping weekends.