The pastry board is a very useful tool for making and spreading the dough in a practical and fast way. It is a rectangular or square slab, sometimes with feet and steps to better fit it to the perimeter of the table, usually made of wood (but in some models also made of plastic, marble, steel and other rigid materials), ideal for kneading pizza, bread and homemade pasta.
This useful accessory allows you to spread the flour and knead the dough by spreading it by hand or with a rolling pin directly on its surface, isolating the table or kitchen furniture, and it is also practical in terms of hygiene, as it is very easy to clean at the end of the ‘use. The pastry boards made of wood, thanks to their porosity, allow the sweet and savoury dough to be worked at best: for this reason, beech and birch wood is the most used type of material.
How to clean the pastry board
The maintenance of the wooden pastry board is quick and easy and at the same time indispensable: after each use it is necessary to remove all traces of flour and leftover dough, by hand or with scrapers, in order to prevent them from drying out and ruining the surface of the accessory. To sanitize, it is necessary to avoid chemical detergents, to avoid altering or damaging the slab: a damp cloth or a sponge soaked in water may be enough to scratch off the dough residues and clean the pastry board completely.