Board & PinContact Board & Pin
One inbox, read by the person who makes the dough.
Where to write
Everything goes to [email protected]. There is no ticket system and no autoresponder; the address forwards to a real inbox that is read on working days, usually within two or three days.
If your message is about a specific card, put the card title in the subject line. It is the fastest way to get an answer that is about your dough rather than a general explanation of how pasta works.
What is worth writing about
The most useful messages describe what happened with numbers attached: the flour you used and its protein figure if the bag gives one, the weight of your eggs, the hydration you mixed to, the room temperature, and how the sheet behaved at the widest notch you reached. A photograph of the torn sheet is worth more than a paragraph describing it.
Corrections are welcome and are acted on. If a card says notch 7 and your machine needed notch 8 to reach the same thickness, that is a fact the card should carry, and it will be added with a note that it came from a reader.
What will not get a reply
Requests for paid links, sponsored ingredient placements and guest posts are deleted without an answer. The site does not run affiliate links and does not accept payment for a mention.