This pasta shape is called “Bigoli”. It’s a bronze‑drawn dried pasta made with just two simple ingredients: coarse durum wheat semolina (semola di grano duro) and water. Cut by hand and dried slowly at a low temperature.
Packaged in nests, usually two nests for an adult and one nest for a child but to be adjusted according to your portions.
Bigoli is a traditional long, thick, and coarse pasta from the Veneto region of Italy, originating in the early 1600s. Known for its rough, extruded surface, it is designed to strongly cling to sauces. Traditionally made with whole wheat flour, duck eggs, or water, it is famously served with duck ragù or in salsa (anchovies/onions).
Origin and History
- Region: Veneto, Italy.
- Origin: Invented around 1604 by Venetian pasta maker Bartolomio Veronese (nicknamed “Abbondanza”), who patented a press called a torchio or bigolaro to create the shape.
- Cultural Significance: Popular during “Bigolada” on Ash Wednesday in Mantua.
Shape and Texture
- Shape: Long, thick, spaghetti-like strands, but thicker than traditional spaghetti.
- Texture: Very rough and porous, created by bronze die extrusion, which allows it to hold heavy sauces effectively.
Common Pairings
- Bigoli in Salsa: A traditional Venetian dish with onions and sardines/anchovies.
- Ragù: Rich meat sauces, especially duck (ragù di anatra) or wild game.
Please note: Products are for collection only from our address in Marsaxlokk. Delivery is not available.
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Virtual Pasta Label – Ingredients, Nutrition, Product Info & Packaging
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