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Valid until 31/08/2026 at 23:59pm BST.
Discounts automatically applied when products are added to basket.
Valid until 31/08/2026 at 23:59pm BST.
Discounts automatically applied when products are added to basket.
A traditional beechwood ridger, rolling pin, and stability base for making gnocchi, cavatelli, and garganelli at home. The ridger sits in a wide base while you work, keeping it steady as you roll. It's the most substantial of the three beechwood gnocchi boards we stock, with a wider ridged surface and a longer rolling pin.
The ridger board sits in a separate wide base, which holds it in place on the worktop while you roll dough along the surface. This makes it easier to work quickly and consistently, particularly when making garganelli, where the rolling motion requires a little more control.
The included rolling pin is longer than the rod supplied with the paddle versions, giving more to grip when forming garganelli. Cut egg pasta dough into 50mm squares, place one over the ridged surface, lay the pin across the near edge, and roll forward to form the tube shape.
Ridger, base, and rolling pin are all solid beechwood. Hand wash only and do not leave in water.
The stability base is what sets this apart from the other boards in the range. If you find a handheld paddle moves around while you're rolling, the base solves that. It's particularly useful for garganelli, where you need consistent pressure and a steady surface. For gnocchi only, the Beechwood Gnocchi Paddle is simpler and cheaper. For gnocchi and garganelli without the base, the Beechwood Gnocchi and Garganelli Paddle is the middle option.
Browse all gnocchi tools.
This product is not covered by a manufacturer's warranty.
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