30 DAYS OPEN PURCHASEPasta dough wants wood. On a stone or laminate worktop the dough turns cold and slippery, but on wood it gets a little grip, a little warmth and that slightly rough surface that keeps the flour where it should be. That's why Italian kitchens have had a spianatoia for generations – a large pastry board brought out when it's time to knead, roll and cut.
This pastry board from Marcato is made of beech and has a raised lip along one edge that hooks against the worktop. The board then stays put even when you put your whole body weight behind the rolling pin. The surface is big enough for a batch of fresh pasta for the whole family, a pizza dough or a cinnamon bun log that gets all the room it needs.
Marcato has been making pasta machines and kitchen tools in Campodarsego near Padua since 1930, so this is a pastry board from people who know a thing or two about dough.
Dimensions approx. 70 x 50 cm, height 6 cm including lip. Made in Italy.
