Grain

Bigoli

Very thick, rough long pasta from the Veneto, traditionally pressed through a bronze bigolaro. Often made with wholewheat flour or duck egg.

Origin

Veneto, especially around Vicenza and Padua.

Hearty and wheaty with a rough surface that grips duck ragù and anchovy sauces.

Cook dried bigoli 10–12 minutes, fresh about 5. Thick spaghettoni are the nearest stand-in.

Dried bigoli are pantry-stable. Fresh ones keep two days in the fridge.

Per 100 g. Estimate.

USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.

Allergens: Wheat

Straight from this ingredient's notes in the catalogue.

What is Bigoli?

Very thick, rough long pasta from the Veneto, traditionally pressed through a bronze bigolaro. Often made with wholewheat flour or duck egg.

How do I use Bigoli?

Cook dried bigoli 10–12 minutes, fresh about 5. Thick spaghettoni are the nearest stand-in.

How do I store Bigoli?

Dried bigoli are pantry-stable. Fresh ones keep two days in the fridge.

What does it taste like?

Hearty and wheaty with a rough surface that grips duck ragù and anchovy sauces.

What allergens should I watch?

Wheat. Check the packet in your kitchen.

Bigoli with duck ragù

Bigoli co l'arna

The Veneto's thick bigoli with a ragù of duck slow-cooked with white wine, sage and rosemary, finished with Grana Padano.

Medium