Gnocchi and garganelli board incl. wooden stick

Gnocchi and garganelli board incl. wooden stick

Use waxy potatoes to prepare gnocchi. After cooking, peel them while still hot, mash them and then knead them with the remaining ingredients such as flour, cornflour, egg and salt to form a dough. As soon as the mixture is well kneaded, shape it into rolls with a diameter of around 15 to 20 mm and cut them into even pieces. Then take the gnocchi board, place it at a slight angle on the work surface and dust it with a little flour. Place a piece of dough on it and roll it down once with your thumb. This will give your gnocchi the typical ridges and they are ready formed. The grooves do not run all the way around the gnocchi, as the thumb creates a small indentation. This is precisely what ensures that the sauce sticks to it particularly well. Preparing garganelli: What are garganelli? This pasta resembles penne in appearance, but instead of longitudinal grooves, it has horizontal stripes. Garganelli is made from classic pasta dough. To prepare it, first make a pasta dough and cut small squares measuring around 5 × 5 cm. Place the board in front of you so that the grooves run perpendicular to you and dust it lightly with flour. Place a square of dough on it with the corners pointing up and down. Using the wooden stick provided, start at the bottom corner and roll up the dough with light pressure. Then carefully push the rolled-up pasta off the board - and you have homemade garganelli. Properties: The gnocchi and garganelli board including wooden stick is made of high-quality beech wood. The wood comes from European forests. The board measures 25 cm in length, 9.7 cm in width and 3 cm in height. The wooden stick has a diameter of 0.9 cm and a length of 18.7 cm. Cleaning: Clean the wooden board and the wooden stick after use with a cloth soaked in lemon juice. The board must not be immersed in water, washed or cleaned in the dishwasher.