Description
The garganelli & gnocchi ridger & paddle lets you make two types of pasta at home. Garganelli is a classic pasta shape from Emilia-Romagna and is traditionally served with a meat ragu. To make garganelli, first dust the paddle and rolling pin with flour. Then take a 2-inch square piece of pasta dough and lay it on the ridged paddle with a corner pointing towards you. Take the ridged rolling pin and, starting from the corner nearest you, roll the pasta around the rolling pin until the dough forms a closed tube. Slide carefully off the rolling pin and set aside on a lightly floured surface while you make the rest.
To make gnocchi, use the paddle on its own. Use your thumb to roll small balls of gnocchi dough across the paddle to form ridged, squat sausage shapes.
To clean the paddle and rolling pin, use a clean stiff-bristled brush.
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