Check out the step by step photos above and video below to help with the shaping.

Roll your pasta into sheets stopping at setting 5 on a marcato machine. Roll one setting thicker than you would normally. I only roll out ¼ or even ⅙ of my dough at a time.

Cut your pasta sheets into 4 - 5cm squares. 

Let the pasta squares dry out for 3 - 5 minutes before shaping.

Place a square on your gnocchi board so it looks like a diamond in front of you.

Place the wooden dowel at the bottom and curl the corner up over it.

Roll the dowel away from you to form a tube, pressing down so the top corner sticks onto the outside.

Roll back and forth a couple of times to thin the pasta slightly.

Place finished shapes on a baking tray lined with parchment paper and dusted with semolina.

Leave them out to dry for at least an 1 hour and up to 3, it helps to set the shape.

Cook in boiling water for 2 - 3 minutes or freeze to cook from frozen at a later date.