Bigoli is an extruded pasta in the form of a long and thick tube. Traditionally they were made with buckwheat flour, water and salt, but are more commonly made with whole wheat flour now. Usually, duck eggs are used for the pasta. It closely resembles the bucatini. Bigoli is a term used in Venice, whereas the term pici is used in Tuscany for a similar sized pasta without the hole in the center; often, the terms will be used interchangeably. There are some variations of this paste which can be obtained by adding different types of flour or by adding eggs in the dough. Bigoli are served with traditional sauces, especially with duck sauce, or served in sauce or sardines (bigoli with sardines).
Bigoli con l'arna - a type of pasta similar to Tagliatelle but bigger with a sauce of liver of the duck.
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Bigoli, Bigolaro, Bigolarist, fxcuisine.com
bigoli with gorgonzola, lacucinaitalianamagazine.com