As long as you really break the dough (develop the gluten) and get that good smooth elasticity, I personally don’t think this matters much at the rolling stage. Using a rolling pin and a clean smooth countertop is just extremely satisfying.

For homemade, hand cut pasta, I think a wooden pin and surface gives a little more texture to the pasta, the same way cutting with bronze dies vs using stainless steel dies yields a rougher surface. While hard to tell with the naked eye, the rougher surface allows the pasta to hold the sauce better.

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