Marcato Rigagnocchi - Gnocchi and Garganelli Board

The Marcato Rigagnocchi is a wooden board for shaping ridged gnocchi, cavatelli, and garganelli at home. Roll a piece of dough along the ridged surface and it comes away shaped and textured in one motion. The included wooden rod lets you make garganelli too. Both pieces are solid wood, made in Italy by Marcato. Ridged Surface and Handle The evenly spaced teeth create clean, consistent ridges with light downward pressure. The ergonomic handle sits naturally in the hand and the board works with potato gnocchi, ricotta gnocchi, cavatelli, and garganelli doughs. Uniform ridged surface for consistent results Light pressure required, suitable for beginners Works with potato gnocchi, ricotta gnocchi, cavatelli, and garganelli Solid Wood Construction Board and rod are both natural wood, uncoated and untreated. Wood provides the surface friction that grips and shapes the dough as you roll. The board is compact enough to store in a kitchen drawer. Solid wood board and matching garganelli rod Board dimensions: 230 x 90 x 20mm Why Choose the Marcato Rigagnocchi A fork produces shallow, uneven ridges. A proper rigagnocchi board gives you consistent depth across every piece, which means better sauce retention and a uniform texture throughout the batch. The garganelli rod is included, so the board earns its drawer space twice over. Browse Full Range The Rigagnocchi is part of the Marcato accessories collection. Browse all gnocchi tools. What's in the Box Marcato Rigagnocchi wooden gnocchi board Wooden garganelli rod What is a rigagnocchi used for? A rigagnocchi is a ridged wooden board for shaping gnocchi and cavatelli. You roll each piece of dough along the board under light pressure, which creates ridges that help the pasta hold sauce. The Marcato version includes a rod for making garganelli too. What is garganelli and how do I make it with this board? Garganelli is an egg pasta from Emilia-Romagna, shaped into a ridged quill. Cut egg pasta dough into small squares, place one over the rigagnocchi board, lay the wooden rod across the near edge, and roll forward firmly. The dough wraps around the rod and picks up the ridges as it goes. Slide it off and repeat. What doughs work with a rigagnocchi? Potato gnocchi, ricotta gnocchi, cavatelli, and egg pasta dough for garganelli all work well. The dough should be firm enough to hold its shape under rolling pressure. A dough that's too wet will stick to the board rather than roll cleanly. How do I clean a wooden gnocchi board? Let any remaining dough dry slightly, then scrape it off with a bench scraper and brush clean with a dry cloth. Avoid soaking in water or putting it in the dishwasher, as prolonged moisture will cause the wood to swell and crack. An occasional rub with food-safe mineral oil will keep the surface in good condition. How does this compare to the other gnocchi boards you sell? The main difference is size. The Marcato board is 230mm long, which gives more rolling surface and suits larger batches. The Eppicotispai paddles we stock are around 120mm in working length, compact, lower cost, and fine for occasional use. The Marcato is the better board if you're making pasta regularly. Is the Marcato Rigagnocchi suitable for beginners? Yes. The ridged surface does most of the work and only light pressure is needed. The rolling technique for garganelli takes a few attempts to get right, but the board itself is straightforward to use from the first try.