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What size mattarello you using? 32”?

You are a true artist. Love this video, thank you!

Looks like I'll be making a trip to my local builder store for a 1.5"-2" dia 36" long maple dowel.

My question is, where did you get that magnificent piece of wood?

i think i will buy the pasta roller attachment for my Kitchen Aid stand mixer. LOL

What a misleading caption. It should be "how to roll out your pasta dough". That was NOT making pasta

I challenge anyone to find a better video than this. I’m eternally grateful that my first and greatest mentor when I was a chef was Italian.

Very skilful, thanks for sharing.I've subscribed

Thea I you for sharing ❤ I’m from Finley NSW, Australia 🇦🇺 It kinda looks like a chair / table leg Woolworths & Coles in Australia has this pin n a wooden one - I know this cos I bought mine from Woolworths for $10 bout 7-8yrs ago

Thank you for making this excellent lesson video! I’m eagerly awaiting more from you on everything in the Italian kitchen! I used 3-day refrigerated autolyzed semolina egg dough to do this method to make a 30 layer lasagna!

Wow! What talent!

what is the size of your board? What is the material it is made from? Also, what wood do you recommend for your matarello and what size? Thank you

Thank you, you are a great teacher. I bought a small italian rolling pin because I usually work with smaller doughs because I don't have enough counter space.. but I am thinking now of buying a little bigger one because it is quite straining to use a small one..I am not sure if it would help a bigger one if the rolling space is lacking but maybe just in shop the rolling pin looks too big and using it may be fine..it's nlt like it is a size of a broom stick ..I was considering to buy the French tapered so now I think I'll just get the bigger Italian rolling pin and the small one just use it for rotis and the bigger one for pasta

Oh my goodness. My dough is so thin I can see all the wood patterns of my board through the dough and the skin on my hand!

I love this. I made my egg pasta using 00 flour. I made a 4 egg dough. It worked beautifully. The kneading process was so fulfilling and fun. After a rest my pasta was as fine as a baby’s behind and sprang back when pressed with my thumb. It will rest overnight to be rolled tomorrow.

Grazie! Exactly what I needed 🎉

Good descriptive details. Thanks.

I love all your tutorials and stories. I learn so much about authentic Italian cooking. Hope you can continue growing this channel. Your passion is infectious

Thank you! Very informative.

Thank you so much for this! I made lasagna for my wife and without this I don't think the result would have been the same!

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!

Hi there! I love your board size. Can you tell me the dimensions?

The sound is echo-y, l can barely understand anything you are saying, and because of those frustrations I will find a clearer video to watch.

Please improve your audio the background noise is loud. Great video I learned a lot 👌

You're a really good teacher, thank you and keep it up !

I also like people who can also cook and educate. Thank you for this visual-audio experience!

Dear Helena, thank you for your priceless lessons. Could you please tell me the size and diameter of the Matterello and the wooden table? I'm from Brasil and We don't have it for sale here, it has to be made by a carpenter. Thank you so much. My best regards.

Excellent tutorial very well explained!

Where do you get a rolling pin that length ?

Very informative video. Can I ask what are the dimensions of your pasta board and the type of wood? Thanks.

Love the overhead. Very helpful since this will be my 3rd try making fresh pasta this weekend!

You’re very neat when you work!! I feel like I’m always buried in flower

Grazie Helena for the lesson, I just did first time, excellent, thank you once again!!!

Wow that was impressive. It looks hard.

Where can I get a wooden board like that?

might be a stupid question but,does this work with lasagne?

This is by far the most interesting thing I’ve seen today!! I love this technique. Thank you!!!!

What if I don’t have a wooden board 🥺will it still work?

is that raw wood or does it have some kind of surface on it? if yes, which do you recommend? 😇

I’m not sure I could have directed a worse camera angle unless I didn’t want anyone to be able to follow along. Fortunately, I already know how to form this pasta shape. Pasta is popular but you have 373 or so lifetime views. Maybe think about a different camera angle, among other changes?

I don’t understand how that ravioli brush would be used to remove the air around the ravioli filling. Would you please demonstrate.

👏👏😍👏😍😋🌹

Why do people use pasta machine? Is it really that hard to roll baby hand? It looks fairly easy in your video but I hear many people complaint about the difficulty of rolling. Unless you make large volumes a machine is probably useful?

On point as always, thank you for your generous instruction! I have watched hundreds of videos from dozens of chefs on this topic and find yours to be consistently the most helpful. Grazie! 🙏🏽✌🏽

Totally thrilled to have your tuition. I am in Italy and just started making fresh pasta, all your tips are so helpful, I just love making it!

Thank you so much. this was a life saver.

Do you use regular ricotta cheese or Impastata for the filling?

Thanks! That's what I was looking for

It's rare to come across such a basic recipe that is so well presented that you don't want it to end. From measuring the flour in grams to the weight of eggs (including the shell !) and from nearly dropping it on the floor to tearing a hole in it, it was fascinating to watch and so informative too ! My prime reason for making the sheets myself is that I want rounded corners to precisely fit the dish. I use dry sheets to soak up the excess liquid and it is a bogger trying to trim them and a pain to just soak enough to be able to trim it.

awesome content!