I have found that a sushi mat is far preferable to any kind of gnocchi board
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(just an aside since I found it funny) . . . I have been reminded that I also have a ravioli rolling pin, a ravioli mold, and a few different ravioli presses. LOL So no, you can never have enough pasta do-dads. LOL
The presses never really get used . . . the mold and pin sometimes.
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I’ve never tried that, but what a good idea. I have a sushi mat. Next time I make gnocchi, I am going to try to use my sushi mat.
Thanks!!
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That would be fun, but only that “the best pasta comes from Gragnano,” an Italiam truism, it might not be very useful because very few of the really good brands can be readily found in many places. Our local high end grocer, Central Market, has a private label that is spectacular. They do not make a lot of shapes (super large tubes, Vesuvio, pappardelle, linguine, and maybe one or two more). I would love to find orecchiette and bucatini of comparable quality. Those shapes tic all of my dried pasta boxes. I was not familiar with Vesuvio, little swirled cones resembling Vesuvius, but our granddaughter is addicted to it tossed in olive oil, butter, and Pecorino Romano. It is gratifying to see a two year old learning to appreciate simple but wonderful food. I am thinking of shaving a little truffle over it.
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My born-in-Italy grandmother never used a pasta maker. She rolled it out and cut it. That’s what I do when I rarely make fresh pasta.
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I have a 60+ year old ravioli pin, I should really play with it to see what happens. It belonged to the parents. They used it once.
I bought a used ravioli pin once, only use it to hang on the wall of my kitchen for decoration.
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Canned mushrooms are a thing for Windsor style pizza and some old school London,Ontario pizza.
