30 DAYS OPEN PURCHASEIn Emilia-Romagna, those who roll pasta by hand are called sfogline, and the best of them can roll an egg dough so thin you could read the newspaper through it. Their tool is not the pasta machine but a long, straight wooden rolling pin. This is one of those.
At 70 centimetres it's considerably longer than an ordinary rolling pin, and that's exactly the point. A long pin lets you roll out large sheets of pasta in a single even stroke, roll the dough up around the pin to stretch it and lift the whole sheet without it tearing. It's just as good for bread, biscuits and pastry as for pasta.
The rolling pin is made of beech, 4 cm in diameter, and made in Italy by Marcato, which has been making pasta tools in Campodarsego near Padua since 1930. Wipe with a damp cloth after use.
