I'd been on a quest for a board to roll out pasta on for a while, and finally got one. I ended up asking someone local who makes cutting boards to make one a custom size. It is absolutely gorgeous and worked out like a charm. Highly recommend this for rolling out your sfoglia!
Simple 4 egg and 400g 00 flour dough, with a touch of water added. Rolled out then cut for super long tagliatelle and tossed in amatriciana. Wrong shape/sauce combo, but, this was more of an experiment for the dough.
Hoping for more pasta this weekend!
by TacoBot-3000
4 Comments
Ooh where is it from? I’ve been looking for something like this.
Beautiful board and beautiful pasta! What are the dimensions you went with??
I don’t understand how you all get pasta (and pastry dough for that matter) to roll out so nicely and evenly. Mine always ends up an awkwardly shaped mess.
That’s what the counter is for! Love the board, though, and the pasta look delicious.