Using a mattarello, a three-foot long Italian rolling pin, and his hands, Chase Dopson makes pasta magic. Within a St. Johns kitchen, the chef takes freshly kneaded balls of dough and rolls them into sheets, cutting noodles by hand or using traditional tools to stamp out filled pastas like anolini. Dopson, who formerly worked at Portland restaurants like Jacqueline, Bistro Agnes, and Toro Bravo, taught himself to make pasta only a year before starting the pop-up Pastificio d'Oro with partner Maggie Irwin.⁠ ⁠ Although many Italian restaurants across the U.S. claim to make handmade pasta, they often employ the use of pasta makers, whether electric or manual. But when Dopson and Irwin open their St. Johns restaurant in November, their restaurant will serve Piedmontese pastas made by Dopson himself, with his hands and a few analog tools. Read our full story by checking out the link in our bio. 📸 courtesy of @pastificio_pdx