Pastry Boards & Mats

Marble is great for delicate pastries, when you don't want to add a lot of flour. Marble's cool surface helps prevent dough from sticking. Glass is also cooler than wood. (Do not use knives to cut on these boards - their hard surface will dull knife edges quickly and may also be damaged by them.) A moist dishtowel will keep it steady on your counter when kneading heavily.

Care for your marble by not placing very hot items on it. The top surface is polished smooth and will help in keeping it clean, but remember that marble is porous, so clean off liquid spills immediately to preserve the marble's beauty. You can always use a bit of Soft Scrub With Bleach if necessary.

Stemming from the nature of marble and the board manufacturing process, you may find a bit of chipping along the edges; this is normal. Minor chipping may also occur along the edges of the boards as you move them around in the kitchen. Not to worry; this is also quite normal and does not affect the performance of the board. If any edges are, or become, sharp, you can use sand paper to smooth the edges.

There is nothing like a pasta board for kneading and rolling heavy dough. The front lip sticks down in front of the counter edge, anchoring the board as you push and shove the dough around. And the back board keeps flour and other ingredients from going all over your counter.

Care for your wood pastry board by scraping off excess flour with a plastic scraper. If you wash the board, remember to oil it on a regular basis. Do not allow to soak, or to be stored in a humid environment, or where it will be affected by heat, which will over-dry the wood and cause it to eventually crack. Additional details can be found on our Wood Care page.

Stainless steel is very hygienic, lighter than marble or wood. If you store it in a cool place, the surface can remain cool longer than wood, so it can also be used for delicate pastries when you don't want to use a lot of flour.

Silicone makes a fine surface for rolling, as virtually nothing sticks to it, yet it sticks to your counter. Unlike the silicone baking mats, these are covered with silicone on both sides, so they stay put and so that you can use both sides for rolling. They are more appropriate to rolling than to baking, as they do not develop an oily surface like the baking mats do.

Use the pastry cloth or frame if you don't have the room to store the larger pastry boards, or if you don't want to deal with their weight. Though not as effective, they can provide a viable alternative.