278166 Tue May 31 18:25:50 -0700 2005 11 31 Home Cooking 0 1471586 Hi, I wanted to ask those with experience in making fresh pasta - is a marble surface necessary? I understand the principals of why marble is better, but has anyone tried on a wooden or laminate surface? If it is required, does any know if they sell marble slabs (like a cutting board) that can be used for rolling and cutting fresh pasta? Any responses are appreciated. Thanks! Tue May 31 18:25:50 -0700 2005 0 Yen 1 1471592 I'm pleased to report that I have made fresh pasta with no need for a marble slab, the wood cutting board has serviced me nicely. Tue May 31 18:49:05 -0700 2005 1471586 0 JK Grence (the Cosmic Jester) 2 1471593 Never used marble either, just make it on my wooden kitchen table. Tue May 31 19:10:34 -0700 2005 1471592 0 coll 1 1471595 YOu do not need a marble slab. The marble slab would be handy for making things that need to be kept cool, like pie pastry when you do not want the fats to melt. For pasta, wood or just your counter top surface would be just fine. Tue May 31 19:16:48 -0700 2005 1471586 0 Candy 1 1471603 I make my pasta on my Formica-covered 50's kitchen table and I've never yet had an issue. Marble is for pastry, when you want the butter or shortening in it kept cold and solid. Pasta is made with eggs and water, both of which are liquid(ish), so no need to keep it cold. Tue May 31 20:17:21 -0700 2005 1471586 0 Das Ubergeek 1 1471642 Yes, they make marble slabs if you want to get one. You also might be able to get one inexpensively at a place that sells stone for counters (they might have a scrap they could cut down and then polish its edges for you) or at, say, a place that makes gravestones. A tip for making fresh pasta: Your life will be easier if you let the dough "rest" before trying to roll it out. This lets the gluten do something -- I call it "relax". Otherwise you will fight it with brute force trying to roll it out. Wed Jun 01 10:10:05 -0700 2005 1471586 0 Dorothy 2 1471697 "Your life will be easier if you let the dough "rest" before trying to roll it out." . . and cover with a pot or pan. The longer it rests, the more flexible it becomes, and the easier it is to roll out. Wed Jun 01 17:04:40 -0700 2005 1471642 0 jbw 3 1471718 Exactly, I used to mix it up in the food processor, I used a good bit of semolina flour which is a pain to mix on by hand. Then let it rest and then roll out with my pasta machine. I would start at the thickest setting and gradually reduce the thickness. Wed Jun 01 21:45:28 -0700 2005 1471697 0 Candy 1 1471643 Awesome! Thanks for all your responses! Wed Jun 01 10:14:26 -0700 2005 1471586 0 Yen 1 1471705 I actually use a huge shallow bowl to mix, it contains the flour from ending up on the floor Then I roll out on my rollpat prior to putting it through my pasta roller the appropriate number of times. Wed Jun 01 18:18:23 -0700 2005 1471586 0 ErikaK 1 1471790 When I learned in school it was suggested that a semi-rough surface was ideal during the kneading stage to help give 'traction'. My textured laminate countertops work great! Thu Jun 02 15:22:57 -0700 2005 1471586 0 Shiro Miso 1 1471804 As several posters have mentioned, wood is good. It is actually preferable to marble. Many Italians keep wooden boards that they use only for making pasta. Thu Jun 02 17:05:12 -0700 2005 1471586 0 bacchante