30 DAYS OPEN PURCHASEThe ridges on gnocchi aren't there to make them look pretty, even though they do. They're there for the sauce. Smooth gnocchi let the butter and sage run off, ridged ones hold on to every drop. Italian grandmothers have known this for generations and rolled their gnocchi over the tines of a fork. This is a far more comfortable solution, and you don't even need to own a fork.
Marcato's Rigagnocchi is a ridged wooden board with a handle that makes it easy to hold. Roll a small piece of dough over the ridges with your thumb and it gets both a pattern on the outside and a little hollow on the inside where the sauce collects. It works just as well with potato gnocchi as with pumpkin or ricotta gnocchi, cavatelli and Sardinian malloreddus.
A small wooden dowel for garganelli is also included – a pasta from Emilia-Romagna that resembles penne but is rolled by hand. Wrap a small square of pasta dough diagonally around the dowel, roll it over the ridges, and you get a ridged tube with pointed ends. Not to be confused with penne, which is a completely different kind of pasta.
Board and dowel in solid wood. Not dishwasher safe.
