Things You'll Need
Lumber, 1-by-4 hardwood
Soft, clean cloth
Marble or granite slab
Wet/dry sandpaper, 220-grit
Wet/dry sandpaper, higher grit as desired
Marble/granite sealer, food grade
Pasta boards, also known as pastry or noodle boards, have flat, portable surfaces for dough to be worked and rolled. Some are made of marble or granite, while others are made from various types of wood. Create your board from the material of your choice, and consider adding a feature that keeps it from slipping around while you are using it.
Wood Pasta Board
Select hardwood such as maple, oak or hickory that is 1 inch thick and 4 inches wide.
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Cut as many 1-by-4-inch sections from the hardwood lumber as you need, to the length you want your board to be. Make sure these sections are all the same length. For a pasta board that is 24 inches wide and 16 inches deep, cut four planks that are 24 inches long with a saw. Also, cut a strip of wood 2 inches wide and as long as you wish your anchoring strip to be.
Glue the 1-by-4-inch planks side by side to make a flat surface of three horizontal joints, using a food-grade glue. Secure them with clamps until they are dry.
Attach the 1-by-2-inch strip of wood to the pasta board along the bottom edge on the underside of the board with the food-grade glue, creating a lip. Do this by applying the glue along one of the 1-inch edges and securing it to the board, making a 2-inch-deep nose that fits over the front edge of the counter. This projection stabilizes the board so that it does not slip around while you are rolling out noodles or kneading dough.
Sand down all of the edges if you want a more attractive finish. Start with a general 100-grit sandpaper. After that, use a higher-grit sandpaper such as 200-grit to refine the surface further. Condition the pasta board with a small amount of mineral oil applied to a soft, clean cloth.
Marble or Granite Pasta Board
Secure the slab of marble or granite you want for your pasta board. Consider using a discarded sink cutout from countertop marble or granite dealers, or select a large marble or granite tile. Companies that deal in headstones may have what you need.
Leave the edges of the slab rough for a rustic pasta board. For smoother edges, wet-sand the edges. Begin with 220-grit wet/dry sandpaper and keep the surface wet with water as you sand. Refine the edges with successively higher-grit sandpaper. Do the same with the surface of the board.
Apply a food-grade sealer to protect the marble or granite. Use a paintbrush or paint roller to apply the liquid sealer to the surface of the marble or granite board. Let the sealer stay on the surface for up to half an hour and then wipe off any excess. The sealer should not be allowed to dry completely before you wipe the excess away.
Let the sealer dry completely after wiping it down, then let it cure for up to 72 hours.
Add a stabilizing nose to the marble or granite. Use a food-grade glue to attach a strip of wood to the underside of the board on the bottom edge.
For a pasta board with a nose, lay the board flat on the counter with the nose hanging off the front edge of the counter. Push the board away from you until the nose rests securely against the front edge of the counter. At this point, the board can no longer move away from you, making it steady enough for pasta preparation.
Don't season your wood board with cooking oil. It runs the risk of going rancid.
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