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  1. M

    Handrolled pasta

    Hey guys, I'm trying to get into rolling out my own pasta by hand (no sheeter), and I'm wondering what everyone's opinions on the best kind of rolling pins to get as far as length and material. I know the pros use very long pins, but might I ask, 'How long is too long?!'. Please include links if...
  2. M

    Hello Hello

    Hi guys, somewhat new to the forum, I'm Matthew. I own just a Miyabi 6 inch chef's as well as a shun 4 in paring and a 10 in global yanagiba. I work at The Boiler Room Restaurant in Omaha NE. Just wondering why I can't send private messages! I want to start trading and buying! Haha.
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