Italian Beechwood Rolling Pin and Dough Scraper Set
If you’ve ever watched an experienced pasta maker roll dough by hand, you’ll notice they roll the dough up on itself and then WHAP! and slap it down on the work surface. It’s a sight to behold and one that looks effortless, though I assure you through many errors of my own, it is not. So you’re not an experienced from-scratch pasta roller - so what! I roll my sheets of pasta out large on my kitchen table, they’re misshapen and perhaps a bit wonky, and I’ve yet to master the WHAP! and slap technique. Still, putting your hand to something homemade is good for your soul. The dough is soft on your hands, yields to the rolling pin, and eventually submits to whatever shape you’re hoping for. Perhaps the simplest is to simply roll it out, fold it up, and use a knife or dough scraper to cut the dough into thick ribbons of tagliatelle - an absolute delight with a heart bolognese.
Made in Italy and favored by pasta makers everywhere, this beechwood rolling pin provides the ideal balance and feel for making pasta. The smooth wood slides gently over pasta dough and is smooth on your hands and fingertips. Its extra-long size allows you to roll out large sheets of dough with ease. The included scraper makes cleanup a breeze by removing any leftover dough effortlessly.
Shaye’s Egg Pasta Dough Recipe
Per person
90 grams all-purpose or type “00” flour
55 grams egg (the standard weight of one egg)
In a bowl, or on a work surface, make a mound with the flour. Use your hands to create a well in the center of the flour. Add the eggs into the well.
Use your hands, or a fork, to combine the flour and egg until a dough is formed.
On a lightly floured work surface, knead the dough for 5-10 minutes until it is soft.
The pasta dough can be wrapped in plastic and refrigerated (to use later) or placed under a dampened tea towel to rest for 20-30 minutes (to use immediately).
Shape or cut the dough as desired.
If you’ve ever watched an experienced pasta maker roll dough by hand, you’ll notice they roll the dough up on itself and then WHAP! and slap it down on the work surface. It’s a sight to behold and one that looks effortless, though I assure you through many errors of my own, it is not. So you’re not an experienced from-scratch pasta roller - so what! I roll my sheets of pasta out large on my kitchen table, they’re misshapen and perhaps a bit wonky, and I’ve yet to master the WHAP! and slap technique. Still, putting your hand to something homemade is good for your soul. The dough is soft on your hands, yields to the rolling pin, and eventually submits to whatever shape you’re hoping for. Perhaps the simplest is to simply roll it out, fold it up, and use a knife or dough scraper to cut the dough into thick ribbons of tagliatelle - an absolute delight with a heart bolognese.
Made in Italy and favored by pasta makers everywhere, this beechwood rolling pin provides the ideal balance and feel for making pasta. The smooth wood slides gently over pasta dough and is smooth on your hands and fingertips. Its extra-long size allows you to roll out large sheets of dough with ease. The included scraper makes cleanup a breeze by removing any leftover dough effortlessly.
Shaye’s Egg Pasta Dough Recipe
Per person
90 grams all-purpose or type “00” flour
55 grams egg (the standard weight of one egg)
In a bowl, or on a work surface, make a mound with the flour. Use your hands to create a well in the center of the flour. Add the eggs into the well.
Use your hands, or a fork, to combine the flour and egg until a dough is formed.
On a lightly floured work surface, knead the dough for 5-10 minutes until it is soft.
The pasta dough can be wrapped in plastic and refrigerated (to use later) or placed under a dampened tea towel to rest for 20-30 minutes (to use immediately).
Shape or cut the dough as desired.
If you’ve ever watched an experienced pasta maker roll dough by hand, you’ll notice they roll the dough up on itself and then WHAP! and slap it down on the work surface. It’s a sight to behold and one that looks effortless, though I assure you through many errors of my own, it is not. So you’re not an experienced from-scratch pasta roller - so what! I roll my sheets of pasta out large on my kitchen table, they’re misshapen and perhaps a bit wonky, and I’ve yet to master the WHAP! and slap technique. Still, putting your hand to something homemade is good for your soul. The dough is soft on your hands, yields to the rolling pin, and eventually submits to whatever shape you’re hoping for. Perhaps the simplest is to simply roll it out, fold it up, and use a knife or dough scraper to cut the dough into thick ribbons of tagliatelle - an absolute delight with a heart bolognese.
Made in Italy and favored by pasta makers everywhere, this beechwood rolling pin provides the ideal balance and feel for making pasta. The smooth wood slides gently over pasta dough and is smooth on your hands and fingertips. Its extra-long size allows you to roll out large sheets of dough with ease. The included scraper makes cleanup a breeze by removing any leftover dough effortlessly.
Shaye’s Egg Pasta Dough Recipe
Per person
90 grams all-purpose or type “00” flour
55 grams egg (the standard weight of one egg)
In a bowl, or on a work surface, make a mound with the flour. Use your hands to create a well in the center of the flour. Add the eggs into the well.
Use your hands, or a fork, to combine the flour and egg until a dough is formed.
On a lightly floured work surface, knead the dough for 5-10 minutes until it is soft.
The pasta dough can be wrapped in plastic and refrigerated (to use later) or placed under a dampened tea towel to rest for 20-30 minutes (to use immediately).
Shape or cut the dough as desired.
