30 DAYS OPEN PURCHASEOnce the pasta is rolled and cut, the worktop is covered in flour and little scraps of dough that nobody really wants to touch. A damp cloth just turns it all into glue. A brush, on the other hand, does the job in seconds.
This one from Marcato has tampico bristles, a natural fibre from the leaves of the agave – the same plant genus that gives the world tequila. The bristles sweep up flour and dough scraps instead of smearing them, and if you dampen them slightly the result is even better. The wooden handle has a hole so the brush can hang by the work surface, where it's most useful.
