Girish Mahajan (Editor)

Bigoli

Updated on
Edit
Like
Comment
Share on FacebookTweet on TwitterShare on LinkedInShare on Reddit
Alternative names
  
Pici

Place of origin
  
Main ingredients
  
Whole wheat flour

Origin
  
Italy

Type
  
Region or state
  
Main ingredient
  

Similar
  
Bigoli in salsa, Bucatini, Taglierini, Pappardelle, Pici

I bigoli col torcio proprio come una volta


Bigoli [ˈbiːɡoli] (Venetian: bìgołi) is an extruded pasta in the form of a long and thick tube. Initially they were made with buckwheat flour, but are more commonly made with whole wheat flour now. Traditionally, duck eggs are used for the pasta. It closely resembles bucatini, but without the hole in the center. Bigoli is a term used in Veneto, whereas the term pici is used in Tuscany for a similar-sized pasta.

Contents

In "La vecchia cucina eugubina" they say that this noodle is as thick as a wooden needle for knitting stockings.

Bigoli alla carbonara from padua euromaxx


Bigoli Bigoli with anchovy sauce Good Food Channel

Bigoli Bigoli with Sardines Italian Recipes Academia Barilla

Bigoli 1000 images about Bigoli on Pinterest Whole wheat spaghetti

Bigoli 1000 images about Bigoli on Pinterest Whole wheat spaghetti

References

Bigoli Wikipedia


Similar Topics