As a Christmas present to an old Italian grandmother, my hubby and I decided to get her a pasta board. A special board just for making pasta? It seemed like a superfluous kitchen tool until I began making the pasta myself. I realized that a) the sheets of dough takes up a lot of room b) the flour can be very messy and c) having a large surface for cutting (like lasagna, or ravioli) would be very helpful. Plus, a large portable surface would be very helpful for pasta parties.Â Being a frugal, thrifty, DIY type of family, we decided to make the board ourselves.Â And being a greedy little mama myself I decided I had to have one too. For the amount of money that we saved DIOurselves we could afford to give these away to all of our relativesâ€”the only reason we didnâ€™t is because I’m sure that no one else has a need for them. However, these same steps would apply to making a simple cutting board, so don’t be surprised if the rest of you end up with some unique cutting boards next Christmas!
Table of Contents
Take your board
Add rubber feet to keep it from sliding
Finish it (you can see the difference between the oiled and non-oiled boards)
Start with a piece of wood:
ince these will be used for food preparation, it is important to use untreated wood. In researching though I havenâ€™t found any particular types of wood that are exceptionally better. In fact a lot of DIYers talk about using wood from trees that they cut down for cutting boardsâ€”since this board is mostly used for rolling and light cutting I donâ€™t think resiliency is as big of a factor as finding something that is easy to store and looks nice. Call me shallow, but good looks are high on my list of priorities, and it just doesn’t get any prettier than beautiful natural wood.
Cut & Sand it:
We bought ours at Lowes in the sizes we wanted, so no cutting was necessary. If youâ€™d like a nice organic curve or a specific shape then knock yourself out. Use fine grain sandpaper and a sander or elbow grease. Be sure to make sure that all of the edges are smooth with no notches or splinters.
You can use a mild detergent. Do not submerge in water. Do not wash in the dishwasher. You can use liquid castile soap or all natural dish soap. Rinse it well to be sure thereâ€™s no soap residue left over.
Be sure to let it dry completely.
A trip to our local store provided us with tread resistant feet that I attached to the bottom of the board. This way your board wonâ€™t slide around if youâ€™re rolling dough on it.
To disinfect, spray with white vinegar, let sit for 10-30 minutes, and wipe clean.
Another trick Iâ€™ve heard is to coat it with coarse salt, then rub a lemon around on it for five minutes.
Do this to prevent staining or absorption of food odors or bacteria. The largest consumption of my time in doing this was researching how to finish the wood to ensure that it was food safe. The most common answer that I saw was to use food safe mineral oil.Â Then I saw questions such asâ€”Is food grade mineral oil really food safe?Â Just to be sure I researched it a little more, and although I feel confident that mineral oil would be a great choice to use, I found an alternative that I liked better.Â Mostly because I already had it in my pantry and it meant I didnâ€™t have to make another trip out: Coconut oil.
Keeping your board clean is easy. After use, let everything dry and wipe it off with a dry towel. Or if you prefer, use a damp towel, but be sure to let your board air dry well afterwards.Â Â Periodically repeat the steps of cleaning, sanitizing, and curing it to help maintain its glory.