Matterello

A long, thin, straight wooden rolling pin with no handles, used to roll fresh pasta dough to an even, thin sheet by hand before cutting into tagliatelle, lasagna, or other shapes.

Material & Construction

A single length of hardwood, typically longer than a Western baking rolling pin and uniformly thin along its whole length, with no tapered or separate handle sections.

Traditional Uses

Rolling a full sheet of pasta dough progressively thinner using a combination of rolling and wrapping the dough around the pin, a technique passed down through hands-on practice.

Modern Availability / Equivalents

A pasta machine has replaced hand-rolling in many households for convenience, though traditional and professional Italian cooks often maintain the matterello produces a superior texture for certain dishes.

Care & Maintenance

Wipe with a dry cloth; never wash with water or soap, since the wood should remain seasoned with flour residue rather than stripped clean.