Jefferson and his pasta-machine

There is a quality that perhaps only few people know about Thomas Jefferson: he was a gourmet, passionate about cooking and good food.

And, if you will allow me to strecth a little further, a catering equipment designer.

During the years in which he was ambassador of the newly born United States of America to France, Jefferson took the opportunity to travel to the rest of Europe.

In Italy (where else?) he discovered what remained his greatest culinary passion: pasta.

Upon his return to the Homeland, Jefferson brought with him a pasta-maker, which he implemented, at least theoretically, with some remarks.

The incipit of his notes reads that “The best pasta in Italy is made with a particular sort of flour, called Semola, in Naples“; although other kind of flour could be used, as long as they were “of a good quality, and not ground extremely fine“.

And a recommendation: “pasta is made with flour, water and less yeast than is used for making bread“. Then a detailed sketch of a screw to press the dough follows, and a sectional view showing holes “from which dough could be extruded“. Holes that could be of “different shapes and sizes, for the different sorts of Maccaroni“.

In conclusion: if you need a pasta-maker, feel free to copy Jefferson’s drawning.

For other catering equipment, feel free to contact me.