Beechwood cutting board specially designed to line garganelli and gnocchi with ease and precision.
The garganelli rigagarganelli has a ridged surface that allows you to create the characteristic grooves on garganelli and gnocchi, enhancing texture and the ability to hold seasonings.
How to use the gnocchi rigagnocchi:
- Take a small piece of dough and place it on the gnocchi rigagnocchi.
- Use your thumb to gently press the dough against the gnocchi scratcher, rolling the piece downwards. This movement creates the characteristic lines of the gnocchi.
- Repeat the operation with all the pieces of dough.
How to use the rigagnocchi to make garganelli:
- Place a square of dough diagonally on the rigagnocchi.
- Place the stick diagonally over the square of dough.
- Roll the square around the stick, rolling it on the rigagnocchi to create the characteristic lines.
- Lightly seal the tip to maintain the shape of the garganello.
- Repeat the operation with all the dough squares.
Tips:
- Dust the garganello lightly with flour to prevent the dough from sticking.
- The first few times they may not be perfect, but with practice you will become more and more proficient.
- Cook the gnocchi and garganelli in plenty of salted water. The gnocchi will be ready when they rise to the surface, while the garganelli will take a few minutes longer, depending on the thickness of the pasta.
Wash by hand and do not soak in water.
The package includes: stick and garganelli noodle maker
