FOR ANYONE INTERESTED IN BUYING THE EQUIPMENT TO MAKE ROLLED FRESH PASTA AT HOME, HERE ARE SOME RECOMMENDATIONS:
A good dough rolling board is made of poplar or linden wood, but you can also use boards made of multiple layers of wood as long as they are identified as “food grade”. How big of a board to buy depends on the size of your table or counter.
The rolling pin is generally made of beech and must be either smaller than your pastry board or the same size. When buying, I suggest you make sure that the rolling pin is perfectly straight, otherwise the sheet of rolled dough will end up uneven.
A fork is used to mix the dough but if you do not have one available, you can use your fingers instead.
Your spatula can be either wood or plastic, but I recommend using a metal one because it does a better job of removing dry dough residue. The important thing is to wash and dry the spatula immediately after using it to keep it from rusting.