Think of the unmistakable smell of fresh pasta dough and the flour-stained hands rolling it out, cutting it and arranging it to dry.
Only in Italy is there someone who, in every home and in every restaurant that decides to aim for taste and authenticity, tradition and flavor, performs these very familiar and genuine actions.
For the ancient and sacred ritual of rolling out dough, choose the right tools: don't be short of the proper net. Given the impossibility of storing noodles, noodles and all your freshly made creations, let them dry on a tray like this one, equipped with netting that allows the dough to breathe without retaining moisture, then store it dry.
The frame has wooden edges and rubberized feet and can be stacked with other nets of the same size (50x40 cm) to take up the least amount of space, creating several layers to dry as much pasta as possible, especially if you make large quantities, as in restaurants.
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