Artisanal Pasta Tools: The Garganelli-Gnocchi Boards

In which the indefatigable Terry Mirri uses his hand-made boards to create delectable pasta creations with rippled bodies and hollow cores, known as "Gnocchis."

[@robinlenihan8698]

I just bought your "original" artisan garganelli board and LOVE it! Great board! It is really beautiful and very functional. My husband and I worked assembly line style like we saw on the Pasta Grannies video. We made a good size batch of beautiful garganelli. Delicious! Couldn't be happier with my purchase! Highly recommended.

[@jameslisanti3608]

The video is very informative. Terry gives a GREAT explanation on how to use the garganelli-gnocchi board. This is the second tool I have purchased from Terry. I had several other boards. I gave those to the Salvation Army store. Terry's board makes the others obsolete. You can even make two at a time with his board. He includes 3 rods with the board so you can make different sizes of garganelli. I have the hybrid board. I can not recommend this product more highly. Keep the great products and very informative videos coming il maestro di Artisanal Pasta.

[@ray9617]

Terri, il maestro di Pasta -- bravo! I have the traditional board, but I am going to buy a hybrid, too, since it looks like it works so well. And agree on semolina, a cup at most to three 00.

[@christophergreen5735]

Perhaps some of you could try using amaranth flour in the dough: I find it adds a lot of great new flavour to the biscuits I have made with it, and I used a ratio of about 1 amaranth to 3 (or sometimes 4) regular wheat flour. YMMV, of course, but it's a good pair of ratios to start with.. Thanks to Terry for revealing that some people use buckwheat flour in the pasta dough, too.

[@robinelsigan3409]

Are u still making boards where can I find u

[@AngiesPantry58]

Where is your web site? Ya should put it in your Description area.. :") I want to have one of these pasta makers.. I want to try to make it myself 1st. :")

[@Harphoney]

Would you be able to post the recipe and measurements ?

[@17tzujan]

Made my first batch today. Wife loved it. How big are your squares? When I roll mine the pasta seems to roll out to where the hole is bigger than the dowel. Anything I can do about that? Thanks.

[@ArtisanalPastaTools]

Hi 17, you may be pressing a tad hard on the dough, but 17 I wouldn't worry about it if it is a little stretched from the rolling that is just a function of compression- I'm not quite sure I have answered your question- send a photo will evaluate in 5 years no one has mentioned that as a concern- but it is important you feel that doing it correct- best ter

[@pizzagorgonzola]

30 to 35 mm works well (around an inch ?)

[@gloriavalvasori6155]

I think the video was great, but I would suggest getting a new videographer.. Half the time he was focused on the wrong thing , i.e. your stomach when you are demonstrating the board.. and bouncing all over the place... very unprofessional

[@pizzagorgonzola]

PLEASE don't put oil in the dough, water, ink, or eggs

[@UsernameUnkwn21]

People make dough 100's of diff ways.. there is no 'right way' ..just what's right for u

[@alkronsb9832]

The voice is inaudible.

[@UsernameUnkwn21]

I could understand him just fine