Garganelli and Gnocchi Ridger with Rolling Pin

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.

Ridger and Stability Base

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.

• Ridger: 125mm long, 75mm wide, 19mm thick
• Base: 205mm long, 92mm wide, 8mm thick
• Works with potato gnocchi, ricotta gnocchi, cavatelli, and garganelli

Rolling Pin

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.

• Rolling pin: 180mm long, 10mm diameter
• Makes garganelli with two pointed overlapping edges

Beechwood Construction

Ridger, base, and rolling pin are all solid beechwood. Hand wash only and do not leave in water.

• Solid beechwood throughout
• Made in Italy

Why Choose This Ridger

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.

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