Long pasta
Bigoli
Quick answer
Bigoli are thick, rough whole-wheat or buckwheat strands extruded through a press.
Bigoli means "from a Venetian dialect word" in Italian.
Best sauces: salsa (onion and anchovy), duck ragù. Match the shape to the sauce — long thin pasta for oil and light sauces, tubes and ridges for chunky or meaty sauces, flat egg ribbons for rich ragù and butter.
- Type
- Long
- Origin
- Veneto
- Best with
- salsa (onion and anchovy), duck ragù
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