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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What does the stability base do?

The ridger board sits inside the base while you work, keeping it in place on the worktop. Without it, a handheld paddle can shift slightly as you roll, which affects consistency. The base is particularly useful when making garganelli, where you need a firm, steady surface to roll against.

What is garganelli and how do I make it?

Garganelli is an egg pasta from Emilia-Romagna, shaped into a ridged quill similar in appearance to penne but with a visible overlapping seam. Cut egg pasta dough into 50mm squares, place one over the ridger, lay the rolling pin across the near edge, and roll forward firmly. The dough wraps around the pin and picks up the ridges as it goes.

What's the difference between this and the other gnocchi boards you sell?

This is the largest and most stable option. The Beechwood Gnocchi Paddle is handheld and board only. The Beechwood Gnocchi and Garganelli Paddle includes a rod but no base. This ridger adds the stability base, making it the most practical choice if you're making garganelli regularly.

How do I clean this ridger?

Hand wash only. Let any remaining dough dry slightly, scrape it off, then wipe clean with a damp cloth. Do not soak any of the pieces in water or put them in the dishwasher.

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Warranty

This product is not covered by a manufacturer's warranty.