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Fantes Gnocchi Board, Beechwood, 8-Inches, The Italian Market Original since 1906
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- Fantes Cousin Liana’s Gnocchi Board easily forms pasta dough into authentic Italian gnocchi
- Made in Italy from natural beechwood; easy-grip handle maintains the perfect angle and keeps board steady for easier use
- Ridges help shape pasta and add texture which will hold more sauce; works nicely as a cavatelli maker, too
- Forms a more consistent shape than using a fork; won’t flatten delicate dough; same size pieces cook more evenly and make more attractive presentation
- Easy to use and clean; wipe with a dry cloth or brush
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|Item Dimensions||8 x 4 x 0.5 in||8.19 x 3.54 x 0.79 in||8.25 x 1.06 x 3.75 in||8 x 1 x 4 in||8.66 x 4.33 x 5.91 in|
Fantes Cousin Liana’s Gnocchi Board is perfect for making authentic gnocchi pasta. Gnocchi, literally meaning ‘lump,’ is a light and plump Italian dumpling made from a potato and semolina dough. Nothing tastes better than homemade pasta and learning how to make gnocchi couldn’t be easier. Cousin Liana’s rustic pasta maker brings old world charm and function to contemporary kitchen tools. Special ridges on the board form a more consistent shape than would using a fork, and add the traditional texture that holds more sauce without flattening the delicate dough. Similarly sized gnocchi cook more evenly and allow for a more attractive presentation. The easy-grip handle helps achieve, and maintain, the perfect angle and keeps it steady during use. Simple to use. Prepare dough according to the desired gnocchi recipe. Roll dough into long ropes, ¾-inch in diameter, then cut into individual squares, ¾-inch long. For best results, working each piece separately, place a square of dough onto the Gnocchi Board and press slightly to imprint it. Then, starting at the top of the pasta, roll it along the ridges with a gentle pressure to imprint the entire circumference. Dust the gnocchi with flour to prevent them from sticking and set aside until all dough is formed. Cousin Liana’s Gnocchi Board works nicely as a cavatelli maker, too! Made in Italy from all-natural beechwood. Easy to use and clean. Wipe with a dry cloth or brush before first use, and after every use. Fante’s, The Italian Market Original since 1906. Brought to you by HIC Harold Import Co.
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1 1/2 cups semolina pasta flour
1 3/4 cups 00 grade pasta flour
1/4 tsp salt
1 cup water
The mixture was needed until completely smooth (about 10 minutes), covered in plastic wrap and set to rest for 1/2 hour. The mass was then cut into 16 pieces. Each piece was rolled into a log about an index finger thick, dusted with flour and then put through the machine. While I worked on one log, I covered the rest of the dough up in plastic wrap so it would not dry up. This made about 5 - 6 hearty portions of cavatelli.
Sometimes some of the dough did get a little clogged in the machine, but I found this happened when the log was too large in diameter or if the log became off-center as it was being rolled into the machine. When it did get clogged, I had no problems removing the dough and re-rolling it into another log. Keeping the dough log centered and the right size avoided this problem.
Some other reviewers commented that the nut on the handle comes off. I find that it does come loose, but it seems that is by design since you have to remove the handle to fit the machine in its box. I just retighten the nut occasionally as I am cranking out the cavatelli. This is something to be aware of.
I am hoping that this cavatelli maker services me well in the future.
There is no measurements for basic cavatelli recipe. The only one is included with measurements is for ricotta cavatelli.
I have used the authentic Italian recipe for cavatelli -
2 ½ (1cup=120g) cups fine durum semolina flour (10 ½ ounces = 300g)
¾ cup warm water ( = 180ml )
½ teaspoon salt
The dough should be very soft, but this machine seems like it to be very stiff (and gummy after you will cook it...)
The handle isn't long enough. Handle's secure screw keeps falling off all the time.
Cavatelli doesn't come out properly - it gumming up and instead of fully closing the cavatelli - split it into two pieces. Moreover the dough is sticking to metal blades, so if you would continue turning the handle it will push dough into your rollers backward and gum it up. If it will gum up the rollers, it's not an easy way to peel it back out and to clean wooden rolls.
I have tried to coat the dough in flour - seems helped the cavatelli to drop off from time to time, but most of the time it doesn't. So, instead of cavatelli, it looks like the fishing lures or long worms (as my kids said)...
Very disappointed with this purchase. Surprised that people complained about the same problems back in 2013 and nothing has been done by manufacturer to address all those issues by now!...
Italian name which you would expect to have an Italian quality, but unfortunately made in Taiwan and brought by HaroldImport.com (New Jersey).
Not sure if I can return it back though, unfortunately...
Giving 2 stars as a chance for manufacturer to improve on design and implementation...