I'm watching a Spanish language cooking show,
and the chef is making gnocci in a way I've never
seen before.

He made a sheet of pasta using a pasta machine,
cut it up into squares, then he used this tool
I've never seen before. The tool has two parts,
a wooden rod about the diameter of a pencil
and a wood block about 3 x 5 inches with a set
of fine parallel grooves in the long dimension.
He puts a square on the block oriented diagonally,
then starting at corner of the square, he rolls
the square onto the rod while pressing it against
the block, resulting in a tube of pasta with
grooves impressed into it.

Hmmm . . . I wonder what that tool is called.
I'd like to have one.

I never thought I'd learn anything from the
Spanish-language cooking shows, but this
puts it ahead of Matha Stewart's Everyday Food.

On Oct 4, 2:26�pm, Mark Thorson > wrote:
> I'm watching a Spanish language cooking show,
> and the chef is making gnocci in a way I've never
> seen before.
>
> He made a sheet of pasta using a pasta machine,
> cut it up into squares, then he used this tool
> I've never seen before. �The tool has two parts,
> a wooden rod about the diameter of a pencil
> and a wood block about 3 x 5 inches with a set
> of fine parallel grooves in the long dimension.
> He puts a square on the block oriented diagonally,
> then starting at corner of the square, he rolls
> the square onto the rod while pressing it against
> the block, resulting in a tube of pasta with
> grooves impressed into it.
>
> Hmmm . . . I wonder what that tool is called.
> I'd like to have one.
>
> I never thought I'd learn anything from the
> Spanish-language cooking shows, but this
> puts it ahead of Matha Stewart's Everyday Food.

http://www.kingarthurflour.com/shop/...chi+boards&gcl
Here is the little grooved board I have used. I have not use a rod
with it.

On Oct 4, 3:59�pm, pamjd > wrote:
> On Oct 4, 2:26 pm, Mark Thorson > wrote:
>
>
>
>
>
> > I'm watching a Spanish language cooking show,
> > and the chef is making gnocci in a way I've never
> > seen before.
>
> > He made a sheet of pasta using a pasta machine,
> > cut it up into squares, then he used this tool
> > I've never seen before. The tool has two parts,
> > a wooden rod about the diameter of a pencil
> > and a wood block about 3 x 5 inches with a set
> > of fine parallel grooves in the long dimension.
> > He puts a square on the block oriented diagonally,
> > then starting at corner of the square, he rolls
> > the square onto the rod while pressing it against
> > the block, resulting in a tube of pasta with
> > grooves impressed into it.
>
> > Hmmm . . . I wonder what that tool is called.
> > I'd like to have one.
>
> > I never thought I'd learn anything from the
> > Spanish-language cooking shows, but this
> > puts it ahead of Matha Stewart's Everyday Food.
>
> http://www.kingarthurflour.com/shop/...?go=DetailDefa....
> Here is the little grooved board I have used. �I have not use a rod
> with it.- Hide quoted text -
>
> - Show quoted text -

I use a fork
Roll the dough into a long snake , cut into small sections and then
roll the back of the fork over it.. Very simple and you need no extra
tools.

Rosie

Mark Thorson > wrote:

> He made a sheet of pasta using a pasta machine,
> cut it up into squares, then he used this tool
> I've never seen before. The tool has two parts,
> a wooden rod about the diameter of a pencil
> and a wood block about 3 x 5 inches with a set
> of fine parallel grooves in the long dimension.
> He puts a square on the block oriented diagonally,
> then starting at corner of the square, he rolls
> the square onto the rod while pressing it against
> the block, resulting in a tube of pasta with
> grooves impressed into it.

If a rod is used, it is probably not gnocchi, but some form of
tube-shaped pasta, such as garganelli. Is it something like this? If
so, in Italian the tool would be called "pettine" (comb).

<http://fxcuisine.com/Default.asp?language=2&Display=113>
<http://www.leromagnole.it/index.php?id=47>
<http://www.italian-food-lovers.com/2008/06/09/exploring-the-training-kitchen-chef-tools-and-pasta-making-tools/>
<http://www.italianeating.eu/RECIPES/BASIC/garganelli/garganelli%20photos.htm>

You can get it here, for example:
<http://www.fantes.com/pasta-makers.html#garganelli>

Victor

"Mark Thorson" ha scritto nel messaggio

> I'm watching a Spanish language cooking show,
> and the chef is making gnocci in a way I've never
> seen before.
>
> He made a sheet of pasta using a pasta machine,
> cut it up into squares, then he used this tool
> I've never seen before. The tool has two parts,
> a wooden rod about the diameter of a pencil
> and a wood block about 3 x 5 inches with a set
> of fine parallel grooves in the long dimension.

Those would only be called gnocchi in Sardegna, as far as I know. Hand
formed pasta tubes, ripples, etc. are common in all the regions, but gnocchi
means dumplings of some sort in all of them but Sardegna. Perhaps Vilco can
tell us other exceptions.

Victor Sack wrote:
>
> If a rod is used, it is probably not gnocchi, but some form of
> tube-shaped pasta, such as garganelli. Is it something like this? If
> so, in Italian the tool would be called "pettine" (comb).
>
> <http://fxcuisine.com/Default.asp?language=2&Display=113>
> <http://www.leromagnole.it/index.php?id=47>
> <http://www.italian-food-lovers.com/2008/06/09/exploring-the-training-kitchen-chef-tools-and-pasta-making-tools/>
> <http://www.italianeating.eu/RECIPES/BASIC/garganelli/garganelli%20photos.htm>

That last one uses a wooden tool with grooves
running in the long dimension similar to the one
I saw on TV. The other ones appear to be using
a metal comb with tines running along the short
dimension.

> You can get it here, for example:
> <http://www.fantes.com/pasta-makers.html#garganelli>
>
> Victor

Mark Thorson > wrote:

> That last one uses a wooden tool with grooves
> running in the long dimension similar to the one
> I saw on TV. The other ones appear to be using
> a metal comb with tines running along the short
> dimension.

No, they are all supposed to be used in the same way and the resulting
garganelli all have horizontal (rather than penne-like vertical) ridges.
The other ones are antique or made just like antique ones. The
traditional pettine was not made specially for pasta making, but was a
part of an antique loom used for spinning hemp. The tool is called
"pettine", "comb", but it is actually the reed of a loom. The "tines"
are made of rope-, cord-, or string-like material. It is very
interesting that someone somewhere in Romagna once decided to use such a
device for making pasta.

Victor

Victor Sack wrote:
>
> Mark Thorson > wrote:
>
> > That last one uses a wooden tool with grooves
> > running in the long dimension similar to the one
> > I saw on TV. The other ones appear to be using
> > a metal comb with tines running along the short
> > dimension.
>
> No, they are all supposed to be used in the same way and the resulting
> garganelli all have horizontal (rather than penne-like vertical) ridges.

I was referring to the tool, not the resulting pasta.

> The other ones are antique or made just like antique ones. The
> traditional pettine was not made specially for pasta making, but was a
> part of an antique loom used for spinning hemp. The tool is called
> "pettine", "comb", but it is actually the reed of a loom. The "tines"
> are made of rope-, cord-, or string-like material. It is very
> interesting that someone somewhere in Romagna once decided to use such a
> device for making pasta.

I suppose anything with ridges would work.