How to Roll out Pasta Dough the Traditional Way - Aerial View

[@mikechristinson1936]

Thank you! Very informative.

[@yummyitaly1970]

Delighted to hear! Thanks for letting me know.

[@vcasper2827]

Hi Helena! Thanks for this wonderful video. The aerial view is such a game changer in visually understanding your movements. What is the size of the board your using in this video? I know you mention 100 cm X 60 cm often, but this board seems deeper than 60 cm (maybe that’s the aerial view tricking me, lol), Thanks for your help!

[@yummyitaly1970]

Hi there! Thanks for your comment. I had this board specially made for me. The standard board sizes are 100cm x 60cm if you order them online. However, if you want to get one made, then you can make it as large as you want. One of my boards is 120cm x 80cm

[@igoreren6149]

Ciao Helena, thank you for sharing. I have a question for you. You use your mattarello and tagliere a lot. What is the maintenance? Do you periodically sand it, do you apply mineral or olive oil to preserve the surface? My mattarello is fine, but I feel that tagliere requires some polishing Please advise

[@yummyitaly1970]

Ciao Igor, thanks for your question. When I receive my mattarello I leave it as is and do nothing to it. The Tagliere, on the other hand, just because I'm a bit OCD, especially where live classes are concerned, I use a cloth dampened slightly with vinegar to disinfect, leave to dry 24 hours and then use a neutral oil like rice or sunflower and rub it down with that. I leave it another couple of days before using. As a general rule, it's really important to make sure your tagliere is clean - so use a benchscraper to get rid of all the residue. Occasionally, for the boards I use for live classes, I go over then with some vinegar, but the natural tannins in wood actually are antibacterial. If you sand down your board, you will be making it smoother which goes against the objective of having a textured sfoglia. So, as I said, cleaning your board with a benchscraper at a 45° angle is paramount to its maintentance. I am obsessive while I work and knowing many sfogline here in Bologna, that is the most important aspect of maintaining your board. I hope that helps.

[@igoreren6149]

@@yummyitaly1970 thanks again. I guess my biggest concern was the tagliere. I do use the benchscraper to remove the residual dough, but because I periodically apply a mineral oil, I can see some white bits getting removed. Maybe it’s a natural process 😂 Thanks again, keep posting your videos

[@yummyitaly1970]

@@igoreren6149 you don't really need to add any oil at all to it.

[@yummyitaly1970]

@@igoreren6149 I don't think there is any need to use a mineral oil and the board manufacturers here advise against it. However, if this is your preference then obviously do go ahead.