Abstract: A machine which is appropriate to flatten pastry or dough and to obtain disks of different diameter size or thickness with or without peripheral edge. The machine is used for preparing typical dishes, such as: pizza pies, tarts, cakes, piadine romagnole, tigelle, montanare, etc. The characteristic feature of the machine is that of having realized a device which, by imitating manual work, flattens a pastry ball without squeezing it, starting from the center towards the periphery, without modifying the characteristic softness, uniformity and rising capacity which are typical of manually manipulated pastry or dough.