A traditional Italian wooden pasta board, or spianatoia, used for rolling out and manipulating pasta or bread dough and for kneading, shaping, and cutting various pasta forms. Constructed from pine, with a lip underneath to keep the board secure against the counter top whilst in use, the board has a flat top surface so there are no edges to interfere with rolling out the dough. Measures 50cm x 33cm x 2cm. To use, begin by ensuring the board is clean and dry. Lightly dust it with flour if desired to prevent sticking. Place flour onto the board, make a well in the centre to add wet ingredients such as egg, and use a dough scraper to mix to a smooth dough, before kneading by gently pushing and folding the dough until it develops a smooth, elastic texture. After kneading and resting the dough, roll it out on the board to your desired thickness, using a rolling pin to evenly spread the dough, and cut to your desired shapes. After use, clean the board with a damp cloth and let it dry thoroughly. Store dry to prevent warping or damage. Treat the wooden board by wiping it down with mineral or food-safe oil occasionally to prevent cracking and maintain its smooth surface.
