Step 1: Place 2 cups of flour on surface. Rice about 1 lb. of steamed potatoes Step 2: Add cheese, salt and egg (egg is optional, it will stiffen the dough somewhat)
Step 3: Mix and knead gently Step 4: Form dough into large roll and cut into 2-3"sections
Step 5: Roll each of the sections in step 4 into an approximately 3/4" rope Step 6: Cut into 1" bites, it is now ready to roll as shown on board above.
Step 1: After kneeding dough, cut into squares Step 2: Position squares with point slightly over jute rail
Step 3: Wet the far tip with water Step 4: Place spindle over squares
Step 5: Flip the tips of pasta over spindle Step 6: Place middle of hand over dowel and push and roll with palm
Step 7: Slide garganelli off Step 8: Both boards work equally well
Step1: You've rolled your gnocchi Step2: Place on top side and push downwards with thumb
 
Step 3: Continue pushing as it begins to roll on itself Step4: The edges on the gnocchi are complete as you finish downwards
How beautiful are they? Works equally well with both boards
Original: $65.00 Hybrid: $55.00
Terry demonstrates the history and use of the garganelli / gnocchi board