bigoli (pasta)

Bigoli is very similar to Spaghetti with its long shape, however, it is thicker with 3 grooves through each strand
Historically, bigoli were made with buckwheat flour, but is now more commonly made with whole wheat flour, and sometimes includes duck eggs.

Originating from Veneto, Bigoli is very similar to Spaghetti with its long shape, however, it is thicker and is extruded differently with 3 grooves through each strand (bigolaro). The grooves and rough texture of this shape makes it perfect for catching the sauce!

San Remo Bigoli
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    Recipe Bigoli in Salsa – Anchovies and Onions Pasta Sauce from Veneto

    Bigoli – a type of long pasta both fresh and dried similar to Spaghetti, a little thicker than your average Spaghetti and their rough surface generally retains better the sauce you season them with. In the original recipe they are made simply with soft wheat flour, water and salt. In one of the...
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