Review on 🍽️ Fantes Gnocchi Board: The Authentic Italian Market Original since 1906 - 8-Inch Beechwood Tool by Nancy Acosta

I'm 78 years old; I've been making cavatelli for many years - I just love them. My mother taught me how to push a small ball of dough off my thumb onto a floured board in a forward motion, and then when they're all rolled into little cavatellis you take a fork and make little grooves in it to give the sauce a bit more to grab. Well, if you know what I described - I'll tell you this little board is SUPER. It took me half (less than half) the time to make these little gems. I sprinkled some flour on top so they roll smoothly. If they started to stick a little, I would just take them to the sink and brush them dry with a vegetable brush, add a little more flour and carry on. Trust me if you don't have a Cavatelli car - it's going to be less labor of love - less labor - more love.