Wooden Gnocchi Board With Rolling Dowel

Product Brief Description

1. Grooves That Shape Rather Than Grip

Eighteen parallel grooves are cut across the working face and open into a scalloped bottom edge, so a piece of dough dragged over them comes away with ridges on the outside and a hollow curve underneath. That is the whole point of a gnocchi board: the pattern is not decoration, it is what holds sauce on a soft dumpling. On a gnocchi board the ridges are shallow enough that a slack dough does not tear the way it does on a fork.

2. A Handle And A Hole

The face tapers into a shaped handle, cut from the same blank, with a hole drilled through the end so the gnocchi board hangs on a hook beside the hob. Holding the handle keeps the other hand free for the dough, and it means the ridged section can be tilted at a shallow angle while one piece is rolled. Nothing about the handle is glued on or screwed, so there is no joint to work loose.

3. Twenty Four By Six Point Six Centimetres

The board measures 24 cm along the length and 6.6 cm across, a width that takes one row of dough at a time, and the small dowel is 14.5 cm long by 0.8 cm across, so it lies inside the groove field with both ends overhanging. At this size a wooden kitchen board sits beside a chopping board without crowding it, and it stores in a drawer or on a hook. Thickness is quoted with the drawing.

4. The Dowel Does The Work

A pasta board dowel is not a rolling pin for the whole counter, it is a short rod sized to the board: press it down on a piece of dough and push away, and the dough wraps the ridges as it turns. That motion gives an even spiral instead of the flat fork marks most home cooks get. Because the rod is plain hardwood with no finish build up, dough releases from it with a dust of flour.

5. Gnocchi, Cavatelli And Garganelli

Potato gnocchi is the obvious job for a gnocchi board, but the same grooves shape cavatelli, malloreddus and garganelli, and they give a ripple to short pasta that would otherwise be smooth. A pasta board of this width also suits hand rolled gnocchi for two, which is why it sells as a single piece rather than in sets. Cooks who make a batch freeze the shaped pieces on a tray before boiling.

6. Flour, Dough And Clean Up

Semolina or plain flour sits in the grooves and keeps dough from sticking, and the scalloped edge lets the excess fall away instead of packing into a corner. After a session, a brush lifts the flour out and a damp cloth takes the rest, which is faster than washing a fork. The wooden kitchen board stays on the counter between batches, and the hole means it can dry on a hook.

7. Oil, Water And Packing

Wipe the wooden kitchen board clean rather than soaking it, wash by hand with a little soap when dough has dried on, and dry it flat before hanging. Never put a wooden board in a dishwasher. A coat of food grade mineral oil every few months keeps the ridges from drying pale and stops flour from gripping. Each set is packed as a single piece with the dowel banded to the handle.

8. Logo, Size And Wholesale

Logos are laser engraved on the flat of the handle, where the mark shows when the board hangs, and groove count, board width and dowel length can all be changed, so a custom gnocchi board run can follow a retailer's own packaging. Minimum order is 100 pieces and samples take 7 to 10 days. A pasta board order is approved on a physical sample, because the feel of the ridges matters more than a photo.

Specifications

Key Selling Points At A Glance

• Ridged Face: eighteen grooves, scalloped bottom edge, shapes as it rolls
• Rolling Dowel: 14.5 by 0.8 cm rod sized to the board, even spirals
• One Piece Body: handle cut from the same blank, no joint to loosen
• Hanging Hole: dries on a hook beside the hob
• 24 by 6.6 cm: one row at a time, fits a drawer or a hook
• Hardwood Face: flour releases, ridges stay crisp with oiling
• Custom Run: engraving, groove count and width from 100 pcs